Just 4 u
If ever you can persuade yourself not to eat raspberries, but to make wine with
them instead, here is an excellent recipe:
Ingredients:
4 lb. raspberries 1 gallon boiling water
3 ½ lb. sugar Yeast and nutrient
Method:
Bring the water to the boil and pour it over the fruit; then leave it to cool.
Mash the fruit well with the hands, or with a wooden spoon, then cover it closely and leave for
four days, stirring daily. Strain through at least two thickness of butter muslin on to the
sugar, and stir thoroughly to dissolve. Add a good wine yeast (Burgundy, Port or Sauterne
is best), ¾ oz. baker's yeast, or a level teaspoon of granulated yeast, and stir well in.
Leave for 24 hours, closely covered, in a warm place, then put the liquor into your
fermentation vessel, and fit trap. Ferment it right out, and when it clears, siphon the wine
off the lees into clean bottles.
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