How to Make Raspberry Wine

Updated on December 27, 2019
Farmer Rachel profile image

Rachel is a soap-making, wine-brewing small farmer in Minnesota. She runs One23 Farm with her husband, a dozen sheep, and a blue heeler dog.

This raspberry wine is great for many occasions.
This raspberry wine is great for many occasions. | Source

I just started a batch of this the other day. I picked my raspberries right from the woods where I live. If you can get raspberries from a pick-your-own farm or a farmer’s market, I would recommend it. Otherwise, fresh or frozen store-bought raspberries will work just fine.

Ingredients for Raspberry Wine

  • 2 pounds raspberries
  • 6 pints water
  • 1 cup sugar
  • 1 packet wine yeast

Directions for Raspberry Wine

  • Put your raspberries in a plastic bag or two. Squeeze and squish them. Your goal is to get as much juice out as possible.
  • Set a collander in a bowl large enough to contain the raspberries and the sugar-water. Dump your raspberry juice and raspberry pulp into the collander.
  • Take out a spoonful of raspberry juice and put it in a separate container (a glass or cup will work well). Mix a little warm (not hot!) water with it. Add your yeast. This will make a yeast starter.
  • Bring water to a boil. Add 1 cup sugar and stir until dissolved. Pour the boiling sugar-water over the raspberries. Using a large spoon, the bottom of a clean cup or bowl, or whatever else you can find, squeeze the raspberries into the collander, getting out as much juice as you can.
  • Select a primary fermentation vessel. This could be a glass carboy, a glass or food-grade plastic bottle, or a plastic bucket. Whatever you use, makes sure it’s clean. The best way to ensure proper sanitation is to wash the bottle or bucket with soap and water, rinse away all of the soap, and then rinse it with a weak bleach solution (one cap full of bleach for one gallon of water). When using bleach, make sure you rinse it well. Usually if it still smells of bleach, you need to keep rinsing with cold water.
  • By now, your yeast starter should be looking frothy and active! Pour the raspberry juice and sugar-water mixture into your (clean) primary fermentation vessel. This sweet, unfermented mixture is called the “must.”
  • Make sure that your must is not too hot. Much over 100 degrees Fahrenheit and you will kill your yeast! I don’t run around my kitchen with a thermometer, so I tend to do the “feel test.” It’s also simpler this way, and I love simple. If it feels hot, it is hot, so wait; it if feels warm, wait a little longer just to be sure.
  • Now, add your yeast!
  • The next step is up to you: You have your raspberry pulp in the collander, right? You could add that to the must as well. I do! You could choose to add some or all of it. You could also put the pulp in a nylon bag and add that to your must, so that the pulp will be available to the yeast but will be kept separate from the juice. Your choice! Either way, the next steps should ensure that there is no pulp in your final product.
  • Affix an airlock to your fermentation container. If you don’t have an airlock, you can use a rubber glove or just some plastic wrap fit tight with a rubber band. If using the rubber glove method (I’ve done this!), it can be really fun to watch the fingers of the glove inflate as the carbon dioxide is released during fermentation. Just be sure to release the pressure by briefly removing the glove, otherwise it’ll blow off!
  • Over the next 5-7 days, fermentation will take place. If you’d like, you can stir. I usually stir for the first day or two, mainly out of curiosity, and my insatiable desire to smell it. If you’re using an airlock, you’ll probably stop seeing bubbles in about a week. Rubber glove users, you’ll notice after 5-7 days that you don’t need to “let the air out” of the glove as often.

Fermenting raspberry juice.
Fermenting raspberry juice. | Source
Sediment, or "lees," beginning to settle.
Sediment, or "lees," beginning to settle. | Source

Racking and Aging

Now you should rack the young wine into another clean container. Racking involves using plastic tubing to siphon the liquid off of the solid sediments that have settled at the bottom of the container.

I’d like to note that, while some wine and cider makers don’t recommend sucking on the end of the siphon tube to get it started, this has always worked just fine for me—just be careful! But you know, I really do love simple. Maybe you don’t have plastic tubes laying around, and don’t feel like going to buy them. In that case, you can basically achieve the same effect by pouring the whole concoction through cheesecloth. A little more crude, but it’ll work in a pinch.

This second bottle is for secondary fermentation. Now let the wine be! You should see more sediment collect at the bottom, but maybe not as much as in the primary fermentation process. After 3-4 weeks, give or take, you should rack the wine into yet another bottle.

At this point, you should sample some! Love it? Then skip the aging process. Want to age your wine? One year is recommended, but I’ll be surprised if it ever lasts that long. Typically, I taste-test every month or so and end up deciding it’s perfect somewhere between 3 and 5 months after I started. But I always try to set aside at least a small portion of every batch to attempt to age for one year.

During the first few months (if you didn’t drink it all yet!) you may need to rack it one or more times, until it “clears” (isn’t cloudy anymore).

And there you have it. Raspberry wine, here you come!

Questions & Answers

  • I notice you don't use any acid blend, pectic enzyme, or campden tablets. Did I miss something or is this correct?

    That's right! I rely on a strong yeast start and correct headspace to get ahead of wild fermenters.

  • Is air a problem in the final fermentation of raspberry wine? Commercial wine turns to vinegar if left open.

    It can't ferment to vinegar as it has already fermented to wine (different critters facilitating fermentation). However, leaving wine open to the air is never recommended.


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    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      4 weeks ago from Pennsylvania, now farming in Minnesota

      It's been a while but I think it makes a gallon - so, depends on what size bottles you're using.

    • profile image


      8 months ago

      In fact, the process of making raspberry vinegar from scratch requires the making of raspberry wine first. The bacteria that produces the acetic acid converts the alcohol in the wine to make vinegar. I have a batch on the counter now and it is delicious!

    • profile image


      11 months ago

      Giving your simple (my style too) recipe a try. I also have wild blackberries and suggest to remove the seeds and just go with the juice to avoid a high tannic acid taste.

    • profile image


      12 months ago

      I hope it tastes better after aging cuz this was awful.

    • profile image

      Rick Scoles 

      15 months ago

      How many bottles of wine does this recipe make ? Thanks , Rick

    • pugmanian profile image


      4 years ago


      Planning to make some raspberry wine from this recipe, however much wine will it make?

      TY & Regards!

    • SEXYLADYDEE profile image


      5 years ago from Upstate NY

      Another great HUB. I have my first batch of wine sitting in second fermentation. I used a concentrate but your directions make this seem easy enough to try. Do you cork your wine at the end? I don't eat raspberries but I will try this. Thanks for sharing.

    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      7 years ago from Pennsylvania, now farming in Minnesota

      Rick - thanks for the endorsement! It's nice to hear from a fellow fruit wine maker :)

      Ripplemaker - thanks for dropping by and sharing the voting link. You can't grow raspberries?! I didn't know that about the Philippines... bummer! Maybe you can buy them?

      Donnah - It's kind of weird that you picked my article for your vote, because I picked yours, too! Cool :) Thanks for stopping by, commenting, and voting, and good luck with the Hubnuggets!

    • donnah75 profile image

      Donna Hilbrandt 

      7 years ago from Upstate New York

      Congratulations on the Hubnugget nomination. I got one this week too in the auto category for my article about selling my car on Craigslist. You have my vote :)

    • ripplemaker profile image

      Michelle Simtoco 

      7 years ago from Cebu, Philippines

      Imagine what you can do if you just know how....looks yummy! Now if only raspberries will grow in our country... heheh

      Congratulations on your Hubnuggets nomination. This way please to read and vote Bring your raspberry wine to celebrate. Blessings!

    • rick combe profile image

      rick combe 

      7 years ago from USA

      Where I live we have wild blackberries instead of rasberries, and using a recipe very similar to this I made my best wine ever. I highly recommend that readers try this, using rasberries or blackberries. It's fun, green, educational, and it will give you a buzz!

    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      7 years ago from Pennsylvania, now farming in Minnesota

      DaisyChain - sounds good, hope you'll try to make some wine with them!

      LGrey - it's fun, AND simple! Have at it, and let me know how it goes if you get a chance :)

    • LGrey profile image


      7 years ago from Alabama

      This looks really fun to try. I think I am going to have to make my own raspberry wine!

    • DaisyChain profile image


      7 years ago from France

      This looks wonderful. I'll be planting more rasps for next year.

    • Tonipet profile image

      Tonette Fornillos 

      8 years ago from The City of Generals

      You bet I'll be telling you so much about my first wine, lol. I'm excited. Thanks once again.

    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      8 years ago from Pennsylvania, now farming in Minnesota

      Hi Tonipet! I'm really glad you enjoyed the recipe, and I hope you'll try it. It really is easy to ferment fruit juices, but the idea of it can be intimidating at first. Good luck and let me know how it goes when you try it!

    • Tonipet profile image

      Tonette Fornillos 

      8 years ago from The City of Generals

      Hello Farmer Rachel. What a very nice challenge, it's going to be my first wine if ever I'll make it, lol. My father used to make wine from coconut when I was around 10 and I love the taste. I think with your only 4 ingredients, he's going to be proud of me making wine from berry. Thanks for sharing, I'm bookmarking and sharing! Best of all.

    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      8 years ago from Pennsylvania, now farming in Minnesota

      Hi Radcliff. Glad you enjoyed the recipe, and feel free to send any questions my way! I'll do my best to answer them :)

    • Farmer Rachel profile imageAUTHOR

      Rachel Koski Nielsen 

      8 years ago from Pennsylvania, now farming in Minnesota

      Hi Dirt Farmer! Thanks for commenting, and double thanks for sharing. Hubpages seems like a great community, glad I joined!

    • Radcliff profile image

      Liz Davis 

      8 years ago from Hudson, FL

      Oh, my. This looks amazing! I am dying to try it. Get ready for questions when I do. LOL

    • The Dirt Farmer profile image

      Jill Spencer 

      8 years ago from United States

      Hi Farmer Rachel. Raspberry wine sounds like a fun project--a tasty change of pace from the usual preserves & cobblers. Great hub, especially for a first one.


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