The red-fruited raspberry is one of about a dozen or so varieties of the raspberry species native to the Westrun. Raspberries can most often be found along the margins of woodlands, streambeds, clearings, roadsides, and abandoned fields. The plant forms a bush about a staff high, with canes spreading or trailing along the ground. New canes often have a whitish cast, and all are armed with unusually numerous prickles and stiff hairs. The berries form from white to greenish-white flowers that grow in clusters of 2-5 along the upper reaches of the canes in the High or Mid Weeding Mons. The berries are globular in shape--or nearly so--and a thumb in size turn from light green to rose, then bright red, ripening from Mid Weeding to High Harvest. When ripe, the berries are juicy, separate easily from their stalk, and are very popular among birds and other wildlife.
Red raspberries make a fragrant, subtle wine. It should be made dry so that a subtle hint of tartness carries its distinctive flavor to the sides of the tongue as it is sipped, chilled. The recipes below make one large skin each. The combines pressed pulp will make two skins of "second" wine which, although weaker, will still be acceptable.
RED RASPBERRY WINE
20 lbs fresh red raspberries
5 lbs of reduced sap boil
1 squeezed and grated branch of sansofar
1 handful of pine mud
4 polyas plants, beaten
1 cask of water
1 jar of must of the last press
Pick only ripe berries. Combine water and sap boil and put on to boil, stirring occasionally. Crush berries in the trough. Pour boiling solution over berries to set the color and extract the flavorful juice. Add sansofar, polyas and pine mud. Allow to cool to the temperature of the air. Add jar of must. Stir vigorously with a pine paddle. Ladle into jars and commit to the ground, burying at least a elbow arms length. Leave until two Mons have passed. Pour the liquid into skins and reserve the must into three jars for future use. Allow the skin to hang for one year.
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