How To Make Raspberry Wine At Home: A Foolproof Step-By-Step Recipe

Raspberry Wine – wine that makes guests pause mid-sip and ask, “You made this?”

Fermentistry.com

Let’s settle this now, Raspberry wine when made correctly, isn’t just good it’s exceptional. The kind of wine that makes guests pause mid-sip and ask, “You made this?” with genuine disbelief. But here’s the truth most home winemakers won’t tell you. For every dazzling bottle of homemade Raspberry Wine, there’s a batch that’s disappointing. What’s the difference? A great recipe and expert technique.

Over the years we’ve refined our recipe’s sugar ratio, tannin adjustments, and fermentation technique to ensure your wine is vibrant, balanced, and absolutely foolproof. Raspberries are a generous fruit, packed with intense flavor and natural acidity, but they need careful handling. This guide cuts through the guesswork with clear, step-by-step instructions backed by winemaking science (and a few hard-learned lessons).

So, roll up your sleeves. Whether you’re working with sun-ripened summer berries or frozen harvests, we’re turning those Raspberries into a wine that’s bold, aromatic, and worthy of your label. Your new favorite homemade wine is just a few steps away.

To Start Making Raspberry Wine

Ingredients For Making Raspberry Wine

The list of ingredients for making Homemade Blackberry wine is short and sweet.

• 1.5 kg (3.3 lb) Ripe Raspberries (frozen berries are best)
• 1.2 kg (2.6 lb) Sugar (Demerara is best, White sugar is fine)
• Water 4.5 Liters (1.2 US Gallons) (1 Imp Gallon)
• Wine Yeast (we recommend a premium red wine yeast: RC 212 works well with the fruit flavor)
• Wine Nutrient Salts
• Pectinase 5 gm (1 teaspoon)
• Tannin 2.5 gm (1/2 teaspoon)
• Campden Tablets or 10% Sodium Metabisulfite solution

Equipment For Making Homemade Raspberry Wine: Makes It Easy

At first glance, the equipment list for making Raspberry Wine might seem intimidating, but don’t let it worry you. Most of these items are likely already tucked away in your kitchen. And here’s the best part, you won’t need everything at once!

As the process unfolds in stages “Days”, you can even gather equipment as you go. The list below is the complete list of every piece of equipment you’ll need over the coming days and weeks. Bookmark this page so you can come back.

If you’re a beginner, you’ll find a Fermentistry Approved list of equipment on this page Basic Wine Making Equipment: Essential For Professional Results. We even have a package containing everything a beginners needs, to get you started fast!

• Primary Fermenter. Where your first Fermentation takes place
• Secondary Fermenter. Same as Primary Fermenter, used for Racking
• Fermenter Airlock. To let Carbon Dioxide escape and keep air out
• Food grade plastic bucket and lid 10 Liter (2.6 US Gallons) (2.2 Imp Gallons). Used for Juice Extraction
• Alcohol Hydrometer
• Measuring Cylinder 100 ml or tall glass (needs room for your Hydrometer to float freely)
• Brewing Siphon
• Note book and pen

Equipment For Making Homemade Raspberry Wine: Found In Your Kitchen

The following is a list of equipment you’ll probably already have stored in your kitchen. Just read the list and take a note of what you’ll need.

• Large Funnel with narrow neck
• Glass Jar and Lid
• Simple Kitchen Thermometer
• Kitchen Measuring Spoons
• Kitchen Long Handle Spoon
• Kitchen Measuring Jug
• Kitchen Scales
• Kitchen Sieve (Large)
• Kitchen Bowl
• Kitchen Stock Pot (larger than 5 Liters (1.3 US Gallons) (1.1 Imp Gallons)
• Kitchen Potato Masher
• Note book and pen
• Water Filter Jug. Used to remove Chlorine from tap water (you may not need this)

Homemade Raspberry Wine: Flavor Profile

Following our recipe you’ll make a Raspberry Wine with the following flavor profile. As your wine ages, this flavor profile will subtly change. Raspberry Wine has a fruit aroma with the flavors of Raspberry, Blackberry and Currant.

• Sweetness: low-medium
• Acidity: medium
• Tannin: low-medium
• Alcohol: medium
• Body: medium
• Flavor intensity: medium
• Finish: medium

Balance Acidity Of Homemade Raspberry Wine: Make It Delicious

Let’s talk about the acidity of your Raspberry Wine and why it’s so important to get it right. Too little acidity, and your wine tastes flat, too much and it tastes like an unripe lemon. Musts low in acid are also susceptible to bacterial infection. For the home wine maker there is a sweet spot, between a pH of 3.0 and pH 4.0. Following our recipe, you’ll create a Must with an approximate pH 4. This is a safe place for our less experienced winemakers.

Here’s the fun part, you can tweak the pH like a flavor dial depending on the flavor profile you are designing. Those of you with access to a pH meter, you can tweak this setting by adding Citric Acid to create your own flavor profile. Always take the time to taste your Must after making an adjustment and make additions of Citric Acid a quarter teaspoon at a time until you reach the desired level.

How To Make Raspberry Wine

We’ve structured the winemaking process into distinct “Days”, each marking a critical phase in your Raspberry Wine’s lifecycle. Notice how the early stages demand regular, successive actions, followed by extended periods of patience as nature works its magic. Before diving in, we recommend reading through the entire guide to understand the timeline, so you know when to act and when to wait. This is the key to crafting exceptional Raspberry Wine.

Step 1: Prepare The Raspberries

Wash any dirt off your whole Raspberries with tap water. At the same time separate the fruit from any leaves and stems. Place your clean fruit aside. If you’re using frozen fruit, this step may not be needed.

The nice thing about Raspberries is we have no stones to contend with. So we can simply weight our Raspberries, remembering to account for the weight of the bowl. Be certain you reach the 1.5 kg (3.3 pounds) target weight. Finally, remember to eat some Raspberries, it’s important to taste them.

Step 2: Raspberries Need Clean Equipment

The cornerstone of wine making success lies in the meticulous cleanliness and sanitization of your equipment. The first step is to ensure all equipment is thoroughly cleaned using standard detergent or better PBW (Powdered Brewery Wash). Persistent stains can be effectively removed with a quality bottle brush or a soft cloth. Any glass or plastic equipment that is cracked or chipped must be discarded as these defects can become a breeding ground for bacteria.

Once the equipment is impeccably cleaned, it’s time for Sanitization. We highly recommend chemical sanitization due to its residual effect. Chemical sanitization continues to protect your equipment for a period after the initial treatment. We recommend using Sodium Metabisulfite.

Check out our article How to Clean and Sanitize Winemaking Equipment for a detailed guide.

On Day 1, you need to clean and Sanitize the following items:

• Food grade plastic bucket and lid 10 Liter (2.6 US Gallons) (2.2 Imp Gallons). Used for Juice Extraction
• Kitchen Stock Pot
• Kitchen Potato Masher
• Kitchen Measuring Spoons
• Glass jar and lid

Step 3: How To Extract Maximum Flavor From Raspberries

Using your cleaned and sanitized Food Grade Plastic Bucket, add all your washed Raspberries. Washing is only needed if you’re using fresh fruit as store bought frozen fruit is already washed. Using a kitchen Stock Pot, bring 4.5 Liters (1.2 US Gallons) (1 Imp Gallon) of Water to the boil then carefully add the boiling water to the Bucket. Leave this to sit for 5 minutes with the lid off so the fruit can soften.

Using your Potato Masher, press down on the Raspberries for a few minutes to release the fruit pulp and color. The liquid will become a cloudy light red. You don’t need to mash the fruit completely, use enough pressure to break them up a little and release the flavor from the Raspberries.

Put the lid on the Bucket and press down firmly, leaving one side of the lid open a little, we want air and heat to escape. Place your bucket in a warm safe place away from light. It needs to sit for 1 day.

Step 4: Make A Yeast Starter For Raspberry Wine

The fact is, it’s just better to make a Yeast Starter. A Yeast Starter is created by adding your Yeast to a sanitized Glass Jar with water, sugar and Wine Nutrient Salts. The primary purpose is to check your Yeast is active before you add it to your precious Raspberry fruit juice. There are other advantages as well.

Learn all about creating your own Yeast Starter from our article How To Make A Yeast Starter. Make your Yeast Starter on Day 1.

On Day 2, you need the following supplies:

• Raspberry Juice (Must)
• Pectinase 5 gm (1 teaspoon)
• Campden Tablet (1 tablet) or 1 Teaspoon 10% Sodium Metabisulfite solution

On Day 2, you need to clean and sanitize the following equipment:

• Kitchen Measuring Spoons
• Kitchen Long Handle Spoon

Step 5: Add Pectinase To Raspberries

Once the bucket of Raspberries and liquid is cool, after about 1 day (24 hours), add 1 teaspoon (5 gm) of Pectinase and 1 crushed Campden Tablet to the Bucket of fruit and liquid. The Pectinase is to help extract the juice from the Raspberries. The Pectinase needs to sit on the fruit for 24 hours before it’s complete. Replace the lid on the bucket and take a minute to carefully swirl the mixture around.

I’ll explain what we just did. We added the Campden Tablet (Sodium Metabisulfite) to kill any Wild Yeast that might get into our Raspberry juice, now known as “Must“. Swirling our Must achieves 2 goals, mixing the Sodium Metabisulfite through the solution and mixing Oxygen into the solution. Oxygen is needed by the Yeast during Primary Fermentation. We’re getting the Raspberry Must ready for the Yeast that you’ve got growing in your Yeast Starter.

On Day 3, you need the following supplies:

• Raspberry Juice (Must)
• 1.2 kg (2.6 pounds) Sugar (Demerara is best, White sugar is fine)
• Campden Tablet (1 tablet) or 1 Teaspoon 10% Sodium Metabisulfite solution
• Wine Nutrient Salts 5gm (1 teaspoon)
• Tannin 2.5 gm (1/2 teaspoon)

On Day 3, you need to clean and sanitize the following equipment:

• Primary Fermenter
• Fermenter Airlock
• Measuring Cylinder 100 ml or tall glass (needs room for your Hydrometer to float freely)
• Kitchen Potato Masher
• Kitchen Measuring Spoons
• Kitchen Sieve (Large)
• Kitchen Long Handle Spoon

Step 6: Get Your Raspberry Juice Ready For The Fermenter

We need to clean and sanitized the Primary Fermenter, Measuring Cylinder, Kitchen Potato Masher, Kitchen Measuring Spoons, Kitchen Sieve and Kitchen Long Handle Spoon. Put aside some Sanitizing solution, we’ll use this later in your Air Lock.

Using you Potato Masher, press the Raspberries in your bucket to break them up. Some of the fruit pulp will float in the juice.

Step 7: Dissolve Sugar Into The Raspberry Juice

To the Primary Fermenter, add the following ingredients, while carefully measuring each with your Kitchen Measuring Spoons or Kitchen Scales:

• Wine Nutrient Salts 5 gm (1 teaspoon)
• Tannin 2.5 gm (1/2 teaspoon)
• 1.2 kg (2.6 pounds) Sugar

Pour the Raspberry juice through the large kitchen sieve into the Primary Fermenter over the dry ingredients. The sieve will catch the fruit pulp during the transfer. While holding your sieve over your Primary Fermenter, press the fruit pulp with your Potato Masher to extract any remaining juice.

Once all the Raspberry juice is transferred, use your long handle spoon to stir the mixture. Stir until you can feel the sugar is dissolved into the solution. Stirring is also a good way to add air to your mixture. Discard the fruit pulp and seeds caught in your kitchen sieve.

Step 8: Note The Specific Gravity Of Your Raspberry Juice

Pour out 100 ml of your Raspberry Must (juice) into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly.

Step 9: Add Yeast To Your Raspberry Juice

It’s time to add your Yeast Starter to the Raspberry Must in your Primary Fermenter and start the fermentation process.

A successful Yeast Starter is creamy and bubbly and this tells us it’s ready for use. Tighten the lid on your Yeast Starter jar, shake the jar for a few seconds. Now pour off half of the Yeast Starter into your Raspberry Must in the Primary Fermenter.

Put the lid on your Primary Fermenter, insert the Airlock (filled with Sanitizer). Gently swirl the mixture around in your Fermenter. Do this for 30 seconds.

Carefully move your Primary Fermenter to a warm dark place. Keep it at approximately 15 to 20 Celsius (60 to 70 Fahrenheit). This is where your Yeast Starter will come to life and convert your Raspberry Must into wine.

Step 10: Let Your Raspberry Must Ferment

From Day 3 to Day 28 you will have see vigorous Fermentation where there are bubbles on the surface of your Raspberry Must and gas bubbling through your Airlock. By Day 22, Fermentation will start to slow. This is normal, there is nothing to worry about. Leave your Primary Fermenter and let the Yeast work hard for you. Leave it alone until day 28.

On Day 28, you need the following supplies:

• 1 Campden Tablet or 1 teaspoon 10% Sodium Metabisulfite solution

On Day 28, you need to clean and sanitize the following equipment:

• Secondary Fermenter. Same as Primary Fermenter, used for Racking
• Fermenter Airlock. To let Carbon Dioxide escape and keep air out
• Alcohol Hydrometer
• Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
• Brewing Siphon

We need to clean and sanitized the Secondary Fermenter, Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. Put aside some Sanitizing solution, we’ll use this later in your air lock.

Step 11: Rack Your Raspberry Wine

It’s time to get your Raspberry Wine off it’s Sediment. To do this we need to transfer it from the Primary Fermenter to the Secondary Fermenter, leaving behind the Sediment and any fruit pulp. The Sediment and fruit pulp, known as the Lees, gradually settles during Fermentation leading to the natural clarification of the wine. The technique employed to remove wine from the Sediment is referred to as Racking.

Read our article Racking Wine The Expert Guide for a detailed explanation of the process.

Step 12: Note The Specific Gravity Of Your Raspberry Wine

Pour out 100 ml of your Raspberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading.

Carefully move your Secondary Fermenter to a warm dark place. Keep it at approximately 15 to 20 Celsius (60 to 70 Fahrenheit). The Yeast may still have some work to do converting your Raspberry Must into wine. Leave it alone until day 56.

On Day 56, you need the following supplies:

• 1 Campden Tablet or 1 teaspoon 10% Sodium Metabisulfite solution

On Day 56, you need to clean and sanitize the following equipment:

• Primary Fermenter, used for Racking
• Fermenter Airlock. To let Carbon Dioxide escape and keep air out
• Alcohol Hydrometer
• Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
• Brewing Siphon

We need to clean and sanitized the Primary Fermenter, Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. Put aside some Sanitizing solution, we’ll use this later in your air lock.

Step 13: Rack Your Raspberry Wine

It’s time to clear your Raspberry Wine. To do this we need to transfer it from the Secondary Fermenter back to the Primary Fermenter, leaving behind any Sediment. The Sediment gradually settles during Fermentation leading to the natural clarification of the wine.

Step 14: Note The Specific Gravity Of Your Raspberry Wine

Pour out 100 ml of your Raspberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading.

Step 15: Aging Your Raspberry Wine

You’ve transferred your Wine into your freshly sanitized Primary Fermenter using the Brewing Siphon. Put the lid on your Fermenter and insert the Airlock (filled with Sanitizer). Move your Fermenter to a dark cool place where it can rest for 4 months. At this stage you have Fermented Raspberry juice which is technically Wine. Leaving it to Age is the secret to transforming from just Fermented juice into a good Wine. Aging is the secret.

On Day 180, you need the following supplies:

• Sodium Metabisulfite solution

On Day 180, you need to clean and sanitize the following equipment:

• Alcohol Hydrometer
• Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
• Brewing Siphon
• 4 Flip-top or Swing-top Wine Bottles 1 Liter (33 fluid ounces) each in Brown or Green Glass

Before transferring the Raspberry Wine from your Fermenter, you must clean and sanitize each Flip-top bottle and Lid, your Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. This is essential, so take your time and make sure each piece of equipment is carefully prepared.

Step 16: Note The Specific Gravity Of Your Raspberry Wine

Pour out 100 ml of your Raspberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading. Expect to see a reading between 1.005 and 0.990.

Step 17: Bottle Your Raspberry Wine

Carefully place your Fermenter on a benchtop without stirring or disturbing your Raspberry Wine. We want to keep any Sediment on the bottom. Remove the lid of the Fermenter and insert your Siphon. As with Siphoning between Fermenters, place your bottles below the level of your Fermenter, on the floor. Prime your Siphon and transfer your Raspberry Wine into each Bottle filling to 2.5 centimeters (1 inch) from the lid. Replace the cap and push the clamp down.

A Label Makes Your Wine Memorable

Labelling each of your precious bottles is important. A professionally labeled wine bottle elevates your wine from “homemade” to “artisanal.” An attractive label enhances perceived quality, making your wine more appealing for gifting, competitions, or personal pride. Our labels are designed to reflect the care you put into your craft, ensuring your Raspberry Wine looks as incredible as it tastes.

Join hundreds of home winemakers who trust our expertise. Browse our collection today and give your wine the presentation it deserves.

Patience is a Winemaker’s Greatest Skill: Mastering the Art of Perfect Homemade Wine

In the world of winemaking, patience isn’t just a virtue it’s a necessity. The journey from fruit to glass is a meticulous process that cannot be rushed. Each step, from processing the fruit into Must to allowing the wine to age gracefully, requires time and careful attention. The art and science of winemaking is a testament to the adage, “good things come to those who wait”.

Just as a fine wine develops its complex flavors and aromas over time, so too does the winemaker’s craft evolve with experience and dedication. There are no shortcuts in this age-old tradition, every bottle of wine is a celebration of human artistry, nature and especially time. The sooner you start making wine, the sooner you’ll be enjoying the fruits of your labor.

Final Words: Making Raspberry Wine

There you have it, a recipe for homemade Raspberry Wine that’s as bold and bright as the fruit itself. No guesswork, no shortcuts, just winemaking.

This is how I feel. The hardest part isn’t the fermentation or the racking, it’s the waiting. A good Raspberry Wine only gets better with time, so you must try to resist the urge to open a bottle after only six months. If you can’t wait, I won’t judge. Trust me, patience pays in velvet-smooth flavor.

Remember this. Every great Winemaker starts exactly where you are now, with curiosity, a handful of fruit, and the guts to try. Once you’re hooked on wine making, you’ll start planning the next batch before finishing the last. So go and look over our Wine Recipes and choose your next project. They are waiting for you right now!

And when you “pull the cork” on your first bottle of Raspberry Wine, don’t forget to share your victory with us. We’d love to read all about your success, so drop us a line and tell us everything.