CBE - Raspberry Wine

2 Kilos              Frozen Raspberries

1 tsp                 Pectinase

1/8 tsp (pinch)   Potasum Met

300ml               Grape Concerntrate

2 Kilo                White sugar (half)

4 litre                Water (half)

1 tsp                 Tanin   

1 tsp                 Tartaric Acid

1 tsp                 Nutrient

1 tsp                 Yeast



-          Place frozen raspberries into bucket

-          Make sugar solution (1 kilo sugar and 2 litre water, boil water then add sugar, bring back to boil stirring continually)

-          Pour solution over raspberries, stir and mash the berries

-          When below 30celcius add Pectanase and Potasium Met (Record SG)

-          Leave for 24 hours


-          Add all other ingredients except yeast. Stir well


-          Sprinkle yeast on surface, cover bucket and leave in a warm place.


-          Stir daily – check SG.  Once fermented to 1.040 (3-5 days) (add 400ml Sugar syrup if less) strain through bag and rack into secondary glass vessel, add lock. Rack after 1 month later and then again 2 more times over  then next six months. At one year old the wine should be clear to bottle and stand for a further 6 months.