Wash 5 pounds of fresh raspberries thoroughly under running water to remove any dirt or impurities.

Place the washed raspberries in a large pot and gently crush them with a potato masher to release their juices.

Add 1 gallon of water to the pot with the mashed raspberries and bring the mixture to a boil at 212°F, then boil for 10 minutes to extract flavor and sanitize.

Stir in 2 pounds of granulated sugar and 1 teaspoon of yeast nutrient until fully dissolved.

Remove the pot from heat and allow the mixture to cool to room temperature (around 70°F), which may take about 1 hour.

Pour the cooled raspberry mixture into a sanitized 5-gallon fermentation vessel, add 1 cup of white grape juice, sprinkle 1 packet of wine yeast on top, and seal with an airlock.

Place the fermentation vessel in a dark, cool location at 65–75°F for about 6 weeks, monitoring bubbles in the airlock during fermentation.

After 6 weeks, when bubbling has stopped, siphon the wine into clean bottles, leaving sediment behind, and cork the bottles.