Add the black raspberries directly into the bottom of a 1 quart wide mouth mason jar.
Top with sugar, and muddle with a spoon.
Allow the sugar and fruit to sit for at least 3 hours, or up to 3 days as you add more fruit from a small black raspberry patch.
Add in lemon juice and a tannin source. The tannin source can either be strongly brewed black tea or a few grape or currant leaves. If you’re using black tea, add the prepared tea (not the tea leaves or tea bag).
Fill the jar about 2/3 full with water.
In a separate container, hydrate the wine yeast with a small amount of water.
Allow the wine yeast to bloom for at least 5 minutes before adding it into the wine mixture. This is important because adding it into the wine before it’s rehydrated can shock the yeast.
Pour the hydrated yeast into the wine, and then add more water to fill the mason jar to within 1 inch of the top.
Seal the mason jar with a mason jar fermentation kit, and allow the wine to ferment at room temperature for 4 to 6 weeks. If material bubbles up into the water lock, remove the lid and clean it out and then put it back on.
After 4 to 6 weeks, all fermentation activity should have stopped. If it’s still occasionally bubbling, give it more time.
Carefully pour the finished wine into another mason jar, leaving any sediment behind. A fine mesh strainer is helpful for removing any floating fruit.
Bottle in a simple Grolsch flip top bottle, or simply cap the mason jar with a canning lid and give the wine at least 2 weeks to mature before drinking.
