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Raspberry Wine
Herbal Recipe
Not enough raspberries? No worries! The wine will be fine made in the pan and added as the fruit ripens, and can be gathered in dry weather.
Ingredients and Instructions:
To every 3 pints of fruit, carefully cleared of moldy or bad spots, put 1 quart of water; bruise the former.
In 24 hours strain the liquor and add to every quart 1 pound of sugar, of good middling quality.
If for white currants, use lump sugar. It is best to put the fruit, etc., into a large pan, and when, in three or four days, the scum rises, skim that off before the liquor is added into the barrel.
Note: Those who make from their own gardens may not have a sufficiency to fill the barrel at once. The wine will be fine made in the pan and added as the fruit ripens, and can be gathered in dry weather.
