Mash the ripe but firm raspberries and let them ferment in a container for 4-5 days. Then pass the mixture through a press.
The hard parts are flushed with water in an amount of approximately 3/4 of the breakaway raspberry juice. Again pass through the press.
Combine the second juice with the first. For every 2.64 gal (10 liters) of liquid, add 6 1/5 cups (1.5 kg) of sugar.
You can add a little yeast to speed up fermentation and then let it ferment. Upon completion of fermentation (2-3 weeks at a temperature between 68°F (20°C) - 82.4°F (28°C)), the raspberry wine is clarified and bottled.
The bottles are maintained horizontally in a cool, dry place.