Red, or black? if they are black, there will not be enough acidity to make anything like a balanced wine or beer, IMO. Whatever you do, unless you cut them about 1/2 or even more with blackberries, or some other tart base, you will wind up with something cloying and nauseating, like a mogen david concord wine. I don't recall having seen black raspberries used more than a few times in beers and lambics, and never in wine. You can find Framboise liquers.
If I had a shitload of black raspberries available, I would can a shitload of preserves, and maybe bottle some pancake syrup. Black raspberries are a treasure around here, but they can be found in the wild in small, small, quantities. One of the fondest memories I have of being with my daughter was sitting in a utility easement that went through woods near our home, and feeding black raspberries to a box turtle that was traveling past.
Red raspberries don't seem to grow wild here.
I personally think that I prefer the purple domestic varieties above the other types.
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