Bokbunja-um Recipe
Fruit wine made from traditional Korean black raspberries.
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Ingredients
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Ingredients for Bokbunja-Um
Method
Directions for Making Bokbunja-Um
Prepare the Black Raspberries
Wash the black raspberries thoroughly under running water. Remove any stems or leaves.
Create the Wine Mixture
In a large bowl, mash the black raspberries using a potato masher or fork to release their juices. Add the sugar and water to the mashed berries, and stir until the sugar is fully dissolved.
Add Yeast and Citric Acid
Sprinkle the yeast and citric acid over the mixture. If using Campden tablets, crush one tablet and add it to the mixture to help prevent spoilage.
Fermentation Process
Transfer the mixture into a fermentation vessel, such as a glass carboy or a food-grade plastic bucket. Seal with an airlock. Allow the mixture to ferment in a cool, dark place for about 4-6 weeks.
Racking the Wine
After fermentation is complete, rack the wine into a clean container, leaving the sediment behind. This process may be done multiple times over the next few months to clarify the wine.
Bottling
Once the wine is clear and no longer producing bubbles, it is ready to be bottled. Use sanitized bottles and corks to store the wine.
Aging
For best flavor, age the wine in a cool, dark place for at least 6 months before consuming.