Wash the raspberries thoroughly to remove any dirt or impurities.

In a large pot, combine the raspberries and 1 gallon of water. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes.

Using a fine mesh strainer, strain the raspberry mixture into a clean fermentation bucket.

Stir in the granulated sugar until fully dissolved.

Allow the mixture to cool to room temperature.

Once cooled, add potassium metabisulfite, pectic enzyme, and yeast nutrient.

Sprinkle the wine yeast over the mixture and stir gently.

Cover the fermentation bucket with a clean cloth and let it sit for about 5-7 days.

After the primary fermentation, siphon the liquid into a sanitized carboy.