GrandpasFootsteps
Hillbilly-In-Training
- Joined
- Jan 6, 2011
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I made a raspberry pee and something seems "off". It hasn't been sweetened. It tastes strong, but sort of mild. There is a definite raspberry flavor. I'm wondering if it is just a lack of sweetening, or a lack of acid. Is it possible to add acid at the end of the process? This one has been aging for a little while.
I suppose it might get better with age, but right now it has a "thumbs down". (Meanwhile, the straight skeeter pee is simply awesome, and it has been sweetened). Also, I added more raspberry juice (straight from raspberries) at the end of the fermentation.
Here is the recipe I used (copied from my wine log):
Now, this is what I've done so far:
June 20 - I added 1 bag (5#) of raspberries, SG to 1.094 with sugar (11 pounds)
and the slurry from the raspberry wine.
June 24 - Racked to 5 gallon carboy - Kelly did it.
July 1 - SG 1.010 - stirred and it is bubbling again
Aug 23 - SG 0.990, add raspberry juice and racked, sorbate, stabilize
Sept 26 - tasted, posting to forum
I suppose it might get better with age, but right now it has a "thumbs down". (Meanwhile, the straight skeeter pee is simply awesome, and it has been sweetened). Also, I added more raspberry juice (straight from raspberries) at the end of the fermentation.
Here is the recipe I used (copied from my wine log):
Wine Base
ReaLemon (Skeeter Pee) with frozen raspberries.
5 gallon recipe
Recipe:
96oz 100% ReaLemon juice
7 lbs sugar
3/4 tsp tannin
6 tsp yeast nutrient
2 tsp yeast energizer
Slurry (from Raspberry wine lot 011)
kmeta
sorbate
sparkalloid
Dump 2/3 of the ReaLemon 1-2 days early to get the kmeta out. With water.
Up to 3 gallons. Wait. Next day add the sugar water - 7-10 lbs sugar water.
I'm going to go on the high side. Add tannin, nutrient, energizer, stir
rapidly. Add most of the raspberries in a bag. Wait.
Add Yeast Slurry
When SG is 1.05, add 3 tsp nutrient and rest of the ReaLemon.
Ferment dry, rack, degas, add kmeta, sorbate.
Back sweeten with raspberry juice from leftover raspberries and sugar water
back up to 1.005 - 1.010.
ReaLemon (Skeeter Pee) with frozen raspberries.
5 gallon recipe
Recipe:
96oz 100% ReaLemon juice
7 lbs sugar
3/4 tsp tannin
6 tsp yeast nutrient
2 tsp yeast energizer
Slurry (from Raspberry wine lot 011)
kmeta
sorbate
sparkalloid
Dump 2/3 of the ReaLemon 1-2 days early to get the kmeta out. With water.
Up to 3 gallons. Wait. Next day add the sugar water - 7-10 lbs sugar water.
I'm going to go on the high side. Add tannin, nutrient, energizer, stir
rapidly. Add most of the raspberries in a bag. Wait.
Add Yeast Slurry
When SG is 1.05, add 3 tsp nutrient and rest of the ReaLemon.
Ferment dry, rack, degas, add kmeta, sorbate.
Back sweeten with raspberry juice from leftover raspberries and sugar water
back up to 1.005 - 1.010.
Now, this is what I've done so far:
June 20 - I added 1 bag (5#) of raspberries, SG to 1.094 with sugar (11 pounds)
and the slurry from the raspberry wine.
June 24 - Racked to 5 gallon carboy - Kelly did it.
July 1 - SG 1.010 - stirred and it is bubbling again
Aug 23 - SG 0.990, add raspberry juice and racked, sorbate, stabilize
Sept 26 - tasted, posting to forum