What Is Raspberry Wine?

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  • Written By: Angie Bates
  • Edited By: John Allen
  • Last Modified Date: 19 May 2019
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Raspberry wine is a type of wine made with raspberries rather than grapes. Wine is made by slowly fermenting and then aging specific fruits to produce a flavorful alcoholic beverage. Normally a dry wine, raspberry wine has a slight tartness to its flavor. This wine is made by professional and amateur wine makers alike.

Fresh or frozen ripe raspberries, water, and sugar are used to make raspberry wine. Although water is necessary, a common mistake among amateur wine makers is to add too much water to the wine mixture, weakening the flavor of the finished wine. Sometimes small amounts of tannin, found in the skins of grapes or in some wood barks, will be added as well. Tannin provides additional flavor and structure to the wine. In addition to these basic ingredients, a pectic enzyme, yeast nutrient, wine yeast, and a Campden tablet, as well as an acid blend, are normally necessary to complete the fermenting process.

A primary fermenter, normally referred to simply as a primary, is also necessary to make raspberry wine. The simplest fermenters are large plastic buckets complete with airtight covers. A straining bag, usually nylon, is required as well.


To make raspberry wine, the stems and leaves are first removed from the berries. Then the fruit is washed and placed into a straining bag or a press and mashed. The juice is placed into the fermenter along with the sealed straining bag containing the pulp. Afterward, everything but the yeast is added to the liquid and the primary is covered. Often water is boiled before being poured over the other ingredients, and sometimes the sugar is dissolved in the water before it is poured into the mixture.

The yeast is added to the wine between 12 and 24 hours later. Afterward, the wine is stirred daily and otherwise remains covered for about two weeks. Then, the wine is racked. Racking removes the sediment from the wine mixture and places the liquid in a new container. Raspberry wine may be racked only once or several times during the fermenting processes, which usually requires approximately six months to complete.

Once fermenting is complete, the wine is bottled and aged. Raspberry wine is normally aged at least a year before drinking. It should be stored in a dark place, in dark glass bottles, to keep it from discoloring. When served, it should be first chilled. A dry wine, raspberry wine is not usually sweet, but rather tart with a subtle fruit flavor.



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Post 2

Just goes to show you that wine can be made from just about any fruit out there. If you are curious about raspberry wine, that is not too hard to find commercially. Better yet, fermenting a batch at home isn't that hard.

One thing about that straining bag, though. It may not be necessary. If you rack your raspberry wine frequently enough, that will pull the fruit pulp out of it. Washing those raspberries well and throwing them in whole will produce a great fruit flavor, and you might even consider adding more to your wine after you rack it the first time. That will both boost the flavor and sweeten the wine a bit, assuming the residual yeast doesn't eat through all the sugar in the new berries in the second racking.

Post 1

A handful of raisins is a common way to add tannins to raspberry wine, mead or anything else that needs the structure and balance provided by grapes. You get the tannins, but the grape flavor is not imparted in the wine. Sounds odd, but it works.

Oh, and raisins are a great source of nutrients for yeast. Those nutrients are available in grapes, but a substitute must be found for a lot of non-grape wines and meads.

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