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Raspberry Wine

Ingredients

• 4 gallons of ripe raspberries
• 4 gallons of soft water (measured after it has boiled an hour)
• loaf-sugar

Instructions

Put raspberries into a stone jar, and mash them with a round stick. Take soft water, and strain it warm over the raspberries. Stir it well and let it stand twelve hours. Then strain it through a bag, and to every gallon of liquor put three pounds of loaf-sugar. Set it over a clear fire, and boil and skim it till the scum ceases to rise. When it is cold bottle it. Open the bottles every day for a fortnight, closing them again in a few minutes. Then seal the corks, and lay the bottles on their sides in saw-dust, which must not be from pine wood.

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Source

Directions for Cookery, in its Various Branches (1840).