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It’s that season! Strawberries and Raspberries are ripening, ready to be picked and made into wine.


Makes 1 gallon. For five gallons, multiply all ingredients by 5 EXCEPT the yeast.

3 lbs raspberries or
4 lbs strawberries
3lbs white granulated sugar
1 gal (160 oz) water
1 level tsp. yeast nutrient
1/4 tsp. tannin
2 level tsp. acid blend
2 Campden tablets
1/2 tsp. pectic enzyme
1 pack wine yeast

Starting Specific Gravity (S.G.) should be 1.090 – 1.095, acid .60%

Use only sound ripe berries. Crush fruit and put all ingredients in primary fermentor. Add hot water and stir to dissolve sugar. Cover with plastic sheet.

When must is cool (70-75 F) add yeast.

Stir the must daily. Ferment 5-6 days or until S.G is 1.040. Strain out fruit pulp and press. Siphon into gallon jugs or carboys and attach fermentation locks.

Rack in three weeks and again in three months.

When wine is clear and stable, bottle. Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water) or wine conditioner. Add stabilizer crystals to prevent renewed fermentation.

Age 1 year.

Stay tuned for our next blog on July 7th – Breathalizers!