Prepare your fruit
First you need to clean your fruit. It should be in good condition without any blemishes. It is recommended to freeze the fruit so that when the flesh is broken a decent amount of juice is released. You should place them in freezer bags until they are ready to use. However, you are required to defrost your fruit in a sanitised container when you are about to use it for making wine. After thawing, you can place the fruit in a mesh fermentation bag.
Prepare the equipment
You need to sterilise all the equipment you require for making raspberry wine. Sterilise the primary fermenter, spoon, test jar, hydrometer, measuring cups, spoons etc.
Now you need to strain the juice out from the fermentation bag into the primary fermenter. Then place the fruit in a container. Add sugar and water to the juice to make one gallon in the primary fermenter. Also, add a crushed Campden tablet, acid blend powder, nutrient and pectic enzyme.
Wait for 24 hours before adding the yeast. You need to sprinkle the whole packet on the mixture you prepared. It is advisable to keep the temperature between 65 to 75 degrees F. The fermentation process will begin in one to two days.
Primary and secondary fermentation
The primary fermentation takes place between five to seven days. You are required to stir the mixture everyday during primary fermentation. After this, you need to attach the fermentation lock and continue the process at around 65 to 75 degrees F.
You need to rack after the first week. After this, you need to do it after every two to three weeks and then after a month.
It is important that you rack every two to three months or until the wine is clear.
Sweetening, bottling and aging
Add simple sugar syrup to taste in your wine and stabilise with ¾ teaspoon of potassium sorbate.
After the wine is cleared and stable, you can pour it in a bottle. Age the wine for at least three to six months.