Recent content by soapy45

Thanks, everyone, for your input. We started the raspberry wine yesterday. Dissolved the sugar in warm water, then followed the recipe (yeast nutrient, pectin enzyme, wine tannin and 5 campden tablets). Finally added the raspberries into a grain bag in the fermenter. We did not boil the must...

The recipe calls for 12 lbs of sugar,and I thought I would need to heat the water in order to dissolve that much sugar. I figured if I'm already heating the water (in a stock pot), why not bring it to a boil, dissolve the sugar, add the fruit (raspberries, in a grain bag) and boil to kill...

You're saying don't boil the must AND don't add a campden tablet? I thought the purpose of the campden was to kill wild yeasts and other bacteria before adding yeast to the must.

I am totally new to home winemaking, hoping to start my first batch tomorrow. Almost as new to homebrewing, with two batches in bottles and planning to start a third tomorrow. Home brewers boil the wort, home winemakers crush a campden tablet. If I were to boil my raspberry must, then chill to...