3 Ib. ripe raspberries

6 oz, chopped raisins

2 3/4 Ib. sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

Madeira yeast

Stalk and if necessary, wash off any loose dust or mud from the raspberries and place in a mashing vessel with the chopped raisins. Pour on the boiling water, and when cool add a Campden tablet and a teaspoonful of pectozyme, cover and soak for three days, stirring each day, then strain and press. Stir in the sugar--demerara sugar is recommended in view of the yeast suggested. Add the nutrient and fermenting yeast. Ferment as usual and if necessary add a little more sugar at the bottling to ensure that the wine is served medium sweet.

The delicious raspberry flavour is lost during fermentation and a rather concentrated flavour is produced. It is therefore important not to add too many raspberries nor to serve the wine too dry.