For a batch of about 5 gallons -

Ingredients:

• 15 lbs. frozen raspberries 
• 4 lbs. sugar 
• 3 ½ gallons water 
• 5 Campden tablets OR ¼ tsp. metabisulfite 
• 5 tsp. yeast nutrient 
• 2 ½ tsp. dry or 25 drops liquid pectic enzyme 
• 1 pkg. general purpose wine yeast 
• Sparkolloid 

Process:

• Add 4 lbs. sugar to the frozen fruit. 
• Add 5 campden tablets OR ¼ tsp. metabisulfite 
• Add pectic enzyme
• Leave for 3 days at room temperature. 
  
  
• Place fruit in straining bag. Place bag and 3 ½ gallons water into primary fermentor. 
• After 1 day, hand squeeze fruit bag. There should be about 5-½ gallons must. 
• Adjust TA to 0.65% (6.5 g/L).  Add tartaric acid if needed. 
• Check S.G. and add sugar to S.G. 1.085 if needed. 
• Add 5 tsp. yeast nutrient 
• Add 1 pkg yeast. 
  
  
• Rack wine when S.G. is about 1.005  (normally about a week after start of fermentation) 
• Rack again in 3 weeks and add 5 Campden tablets OR ¼ tsp. metabisulfite. 
• Rack again in 3 weeks and add Sparkolloid. 
• Rack 1 week later. Verify sulfite level is 40-75ppm. Add Campden tablets OR metabisulfite if needed. 
• Add 2 ½ tsp. potassium sorbate. 
• Sweeten with sugar syrup to taste 
• Filter and bottle.