Traditional Korean Sweet Raspberry Wine for Celebrations

Gently wash the bokbunja berries and pat them dry completely. Ensure no moisture remains to prevent spoilage.

In a large, clean bowl, combine the dried bokbunja berries and granulated sugar. Gently mash the berries with your hands or a potato masher to release their juices.

Dissolve the wine yeast in a small amount of lukewarm filtered water (around 30°C) according to package instructions, then add it to the berry mixture along with the remaining filtered water. Stir well to combine all ingredients.

Pour the entire mixture into a sterilized large glass fermentation jar, ensuring there is at least 1/4 headspace remaining for active fermentation.

Cover the jar opening with a cheesecloth secured with a rubber band. Place the jar in a cool, dark place (ideally between 20-25°C) for 2-4 weeks. Stir the mixture daily for the first week to prevent mold and encourage fermentation.

After 2-4 weeks, when fermentation has significantly slowed (fewer bubbles rising), strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl, pressing the solids gently to extract all remaining juice. Discard the berry solids.

Transfer the strained wine into sterilized airtight bottles, leaving a small headspace. Seal tightly and age in a cool, dark place for at least 3-6 months for optimal flavor development and clarity.

Serve chilled and enjoy your homemade Traditional Korean Sweet Raspberry Wine for celebrations!