Boil 1 gallon of water and dissolve the sugar in it. Leave the syrup to cool down for about half an hour then pour it into a sterilized basin.
Add the raspberries to the syrup and leave them to macerate for about one hour.
Add the juice of one lemon and the yeast nutrient to the mixture. Stir and leave it for about 24 hours.
Add the white wine yeast. Leave for 24 hours.
Strain the raspberry mixture into another sterilized basin then pour the liquid into a sterilized demijohn. Leave it for five-seven days, until the wine has stopped fizzing.
Rack the wine into another sterilized demijohn. Leave for another two months. Repeat the process if necessary.
When you got rid of all the sediments, pour the wine into sterilized bottles and tap them with cork taps. Voila! You have made your own raspberry wine!
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