Raspberry Wine 2016 Part One


This time of year I usually have leftover berries from the previous season. It’s a good time for doing some juicing and processing. This spring I decided to make wine from my frozen raspberries.

Basket of raspberries

I had 14 quarts of berries and they filled up the fruit basket nicely. I was a little concerned about juicing a full basket of frozen fruit. I usually only use a couple of quart bags of frozen berries added to peaches, apples, pears, or white grapes to make a nice juice blend. I need not have worried. Everything worked out just fine.

IMG_3385IMG_3386I’ve noticed over the years that most fruit-wine recipes vary quite a bit. These two book are my go-to for comparison recipes. I usually take some aspects of each recipe and create a hybrid. One thing that I always do that is not in the recipes is use 100% juice. Most recipes call for juice and water. The wines I’ve made with these recipes are not very robust and have a pronounced alcohol flavor.

Brewing items  Mehu-Liisa water pan Caution!

I assembled my tools and additives and brought the water to a steady (not furious) boil.

Hard cider from steam juice. Star San cleaning solution  Frozen raspberries in the fruit basket

Of course, I enjoyed a glass of 2014 hard cider while I worked! When making wine, proper sanitation is absolutely essential. Remember to label your solution of sanitizer (Star San in this case) properly to avoid accidents. The raspberries are ready to go.

Medium high heat.  Thirty minutes on the timer.  After thirty minutes.

I heat the burner to medium high and set the timer to thirty minutes. After thirty minutes there is about a quart of juice in the juice kettle. I processed another 30 minutes.

One hundred-sixty degrees. Stirring the raspberries.  Raspberries reduced.

During processing, the juice collecting in the kettle reaches between 160-170 degrees. This yields a low-temperature pasteurized juice. I won’t need to add sulfite to the juice prior to primary fermentation. I stir the raspberries a few times to evenly thaw the frozen berries. After about 50 minutes, the raspberries have reduced significantly. The yield is roughly a gallon of juice. I collected another quart of juice after letting the pulp rest for an hour. This juice was put in the refrigerator and used within a week or so.

At this point, I need to let the juice cool to about 90 degrees before I can pitch the yeast and start the primary fermentation. Look for Raspberry Wine 2016 Part Two to continue on with the process.

Let me know if you have any questions up to this point. I’d be happy to help out.

Take care,



About dheila62

Manager at Mehu-Liisa Products, importer of the Mehu-Liisa Steam Juicer from Finland.
This entry was posted in Berry Season, Brewing, raspberries, recipes, Seasonal Fruit, Tips and Techniques, wine making and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Raspberry Wine 2016 Part One

  1. Ruth Beam says:

    Hello Daniel, I do not seem to get the yield that you do. I have been doing peaches about 90 minutes. Should I fill the basket completely or just above the holes in the steamer? Are there any recipes to use the steamed fruit? In my instruction booklet it says that someone uses the pulp to create a must for wine. How would I do this?

    • dheila62 says:

      Peaches yield quite differently according to their ripeness and whether they are cling (tend to be less juicy in my experience) or freestone (juicier I think). Also, different varieties will yield differently as well. When I juice peaches I quarter them and remove the pits (if it isn’t too much work). I juice for 45 min and stop. Then I take the pulp and run it through a food mill. I add back a pint or so of juice and some spices and then process as fruit spread using Pomona pectin. Pomona lets you add the amount of sugar you want without affecting the jell. You can do this pulp processing with peaches, plums, pears, and apples. Those are the fruits that seem to work best, they have more firm pulp at the end of processing. I would not use the pulp for wine must.

      I hope that helps. Let me know if you have any other questions.

      Take care,

      • John Gallivan says:

        Don’t add pectin to any juice for wine. You would actually do the opposite and add pectic enzyme tp the must to prevent a pectin haze in your wine. I make about 500 bottles per season from steam extracted juice. It makes a nice clear wine. Freeze the juice first for maximum extraction

  2. Pingback: 10 Ways to Use Your Mehu-Liisa Steam Juicer in the New Year 2018 | Mehu-Liisa Products

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