Yellow Raspberry Wine

• 4-1/2 to 5 lbs. gold or yellow raspberries
• 3/4 to 1-1/4 lb. finely granulated sugar
• 1/4 tsp. malic acid
• 1/2 tsp. pectic enzyme
• water to make 1 gallon
• 1 tsp. yeast nutrient
• 1 sachet Lalvin 71B-1122 (Narbonne) yeast

Thaw raspberries and discard any that are unsound or unripe. Dissolve sugar in water and, if heated to assist disolving, allow to cool to room temperature. Put berries in nylon straining bag and lightly crush in primary. Add remaining ingredients except yeast. Cover primary and wait 10-12 hours, then add activated yeast. Ferment about 7-8 days (until specific gravity drops to 1.030), remove bag and drain squeezing lightly. Recover primary and let liquid settle overnight, then rack to secondary and attach airlock. Rack, top up and reattach airlock after 30 days and again after another 30 days. Thereafter, rack every 60 days until wine clears and no new sediments appear in 60 days — not even a thin dusting. Stabilize, sweeten if desired, wait 3-4 weeks to ensure no refermentation, and bottle wine. Age at least one year. [Author’s own recipe]