Is There a Simple Recipe for 3 Cans of Raspberry Puree?

I have a recipe, but it seems a bit heavy on adding a lot of stuff. Acid blend, yeast nutrient, pectic enzyme, and tannin. I can do this, but I was wondering if anyone has a simpler way of doing this.

Thank you,

Jennifer

You can make it without any of those things, if you want. The acid blend is nice if you need to add some acid to your must, and the tannin provides "bite". I'd leave both of those out, and add it later if it's needed for a better taste.

Yeast nutrient probably isn't necessary, since you're using fruit puree with plenty of sugar. I WOULD recommend the pectic enzyme, though. It really helps in fruit wines to avoid pectin haze. You could leave it out, though, if you don't have any, and use it later if you have a pectin haze that won't clear.