Apple Raspberry Wine Recipe
A smooth fruit wine is crafted by fermenting a blend of apples and raspberries.
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Instructions
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Combine raspberries, apples, cinnamon, fennel seed, chile, peppercorns, sea salt, lemon zest, lemon juice, and water in a large pot; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, crushing fruit if desired.
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Remove from heat, then add brown and white sugar, stirring until dissolved. Stir in 1 1/2 gallons of cool water and take a hydrometer reading; it should be around 1.10 SG.
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Cover the mixture with a cloth or loose lid and leave overnight at room temperature (72 F).
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Strain the mixture through a cheesecloth-lined funnel to remove fruit solids.
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Sprinkle champagne yeast over the liquid, stir, then cover with a cloth.
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Agitate daily and monitor hydrometer readings until 1.03 SG is reached.
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Siphon the liquid into carboy(s), filling to the neck to minimize air exposure.
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Attach an airlock (filled with vodka or water) to create an anaerobic environment. Fermentation is complete when the hydrometer reads 1.0 or lower for one week.
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Rack the wine, reattach the airlock, and age for at least two months. To clarify and further age, rack every two months or when sediment is 1/2-inch thick.