This all started when I looked in the freezer and saw all of the raspberries that we had frozen from that summer. Out of curiosity, I weighed them and found that I had just over 8 lbs! “We’ll never eat that much!” I said to myself. We don’t make jam. What are we going to do with all of these?

At that point a little light bulb popped up right above me, grew arms, took out a 2×4 and whacked me upside the head. Make wine idiot! it said. I rubbed my head and said, I have only made wine from kits! I don’t know how to make wine from fruit! However, unwilling to get whacked in the head again, I set out to figure out how to do this.

To make a long story short, employing alot of trial and error, as well as my knowledge of basic wine making, I made my first batch of Raspberry wine. After 4 years in the carboy working at lowering the acidity ( I missed a crucial step unknowingly), I bottled it and it was actually not bad. Not great. It has a nice raspberry nose and palate, and is just a little tart. Very drinkable.

Since then, I have done more research and talked to others who know more about fruit wines.

Last week, I was again looking in the freezer. Guess what I saw! I weighed it and found that this time we had just over 10 pounds of the little red berries. As I was older now, and wiser, I ducked before the 2×4 could get me and said “More wine!” So, employing my higher level of knowledge, I set about making a new batch.