Raspberry Wine Question

I am about to follow this recipe from 'First Steps in Winemaking' by CJJ Berry:

4 lb. raspberries 1 (Imperial) gallon boiling water 3 ½ lb. sugar Yeast and nutrient

Method: Bring the water to the boil and pour it over the fruit; then leave it to cool. Mash the fruit well with the hands, or with a wooden spoon, then cover it closely and leave for four days, stirring daily. Strain through at least two thickness of butter muslin on to the sugar, and stir thoroughly to dissolve. Add a good wine yeast (Burgundy, Port or Sauterne is best), ¾ oz. baker's yeast, or a level teaspoon of granulated yeast, and stir well in. Leave for 24 hours, closely covered, in a warm place, then put the liquor into your fermentation vessel, and fit trap. Ferment it right out, and when it clears, siphon the wine off the lees into clean bottles.

I'm sure there are many better recipes, but few simpler. A couple of questions, though:

As a homebrewer of beer, 'yeast nutrient' to me is ammonium phosphate. Is this used in winemaking?

Would it benefit from the addition of rohapect during the extraction stage?

Lastly, what do I expect from a raspberry wine? I know what I'm hoping it will be like, but I've never tasted raspberry wine. Should I consider bolstering its 'vinosity' with a tin of grape concentrate?

Thanks in advance.