Pour 7 pints of water of cold water into a large cooking pot and bring it to boil over the medium heat range of your stove.
In the mean time, add in 2 ¼ pounds of sugar and stir until dissolves completely.
Place 3 to 4 pounds of fresh and ripped raspberries in a large colander and rinse then under cold water. Drain them thoroughly and shift them into a nylon straining bag. Crush the raspberries until finely crushed and juicy.
Carefully decant the freshly squeezed raspberry juice into a primary holding container. Bind the nylon bag containing the raspberry pulp and shift it into the primary container as well.
Remove the pot of boiling water from the stove and cautiously dispense it over the crushed raspberry paste in the primary container.
Top the raspberry-mixture with ½ teaspoon of acid blend, ½ teaspoon of pectic enzyme, 1 teaspoon of nutrient and 1 finely crushed campden tablet.
Mix the ingredients well, cover the primary container tightly and leave it for the next 24 hours.
At the end of 24 hours, unseal the container and add in 1 complete package of wine yeast. Cover the container again and set aside for the next 5 to 6 days. Make sure to lightly blend the mixture every day and check its density with the help of a hydrometer.
The day the reading of the hydrometer reaches 1.030, simply strain the juice from the nylon bag into a large bowl.
Now drain off the wine and shift it into the glass secondary holding container and seal it thoroughly. Leave this mixture for around three weeks, checking the density time to time.
Once the reading of the hydrometer reaches around 1.000, tap the wine again and seal it. Keep on siphoning the wine every two months for the next six consecutive months.
Your Raspberry Juice Wine is ready; use a strainer to pour it into a bottle and seal it. Place the bottle in refrigerator for another twelve months and then you will be able to enjoy its wonderful taste.