Mash raspberries, pour clean water in a bucket and close with a lid for 3-5 days. Then, separate the pulp from the juice. Mix one third of the sugar dose with the juice and pour into a bottle; set a shutter on the bottle neck for the removal of gasses. The sugar should be added 2 more times once a week. Then, after the rapid fermentation in the heat, the wine is transferred to a cold cellar to stop the fermentation and lighten the wine.