Raspberry Wine for 23 Litres

20 lbs of ripe raspberries
10 lbs sugar
5 teaspoons yeast nutrient
3 teaspoons pectic enzyme
1 teaspoon of grape tannin
6 Campden tablets
1 package Lalvin K1-V1116  yeast or Wyeast # 3766 Cider Yeast

                            *** Tip - Freeze Raspberries first to extract more juice.***
                                 Add 1 Litre of White Grape Concentrate for more body.

Starting Gravity should be S.G. 1.085 - 1.095.

Dissolve sugar in warm water. Crush the fruit and place it in a nylon straining bag. Add to it all ingredients except the yeast. After 24 hours add the yeast. Stir daily for 6 days and then remove the straining bag and the raspberries. Rack off of sediment, into secondary fermenter. Attach airlock and rack again in 3 weeks. Add 3 teaspoons of wine stabilizer and 6 more Campden tablets. Rack and add Sparkolloid™ after 3 - 4 months. Filter if desired. Age at least one year for best results.