NoSnob
Senior Member
- Joined
- Jan 17, 2011
- Messages
- 238
- Reaction score
- 25
For some time I have been wanting to make a raspberry wine from VH canned concentrate (fruit wine base) enhanced with fresh raspberries. Finally I found fresh Oregon raspberries at Costco for $2.49 for 12 oz. so I bought 10 pounds. (Yes, I know I should have bought 50 lbs at that price.)
I decided to make 3 gallons. I froze 8 lbs of the raspberries to add to the must and saved back 2 lbs for an F-pac. So I followed the VH can directions closely until I got to adding K-Meta to the must. Then my brain went into idle gear.
It said to add 5 tsp of K-Meta to 1 cup of water and use 1 tsp of that solution for each Campden tablet it called for. The 3 gal recipe called for 3 Campden tablets. But instead of adding 3 tsp of the SOLUTION, I added ALL THE SOLUTION WITH 5 TSP OF K-META IN IT. When writing up my detailed steps in my log I discovered my error. What was I thinking? I think my wine would have been very stinky and undrinkable.
Best I can tell, I over-sulfited my must by a factor of about 40!!
CORRECTIVE ACTIONS: I discarded all the must, kept the solids in the straining bag, bought another can of VH raspberry fruit wine base at the LHBS and added it and my remaining 2 lbs of raspberries in the straining bag. I added the water and also all the original additives (pectin enzyme, yeast nutrient and acid blend) EXCEPT the K-Meta -- I think it has plenty of that. Then I added another 7 lbs of sugar or so to bring SG up to 1.085 and covered it with damp fabric overnight. Tomorrow I pitch the yeast.
Think this correction will work out OK?
NS
I decided to make 3 gallons. I froze 8 lbs of the raspberries to add to the must and saved back 2 lbs for an F-pac. So I followed the VH can directions closely until I got to adding K-Meta to the must. Then my brain went into idle gear.
It said to add 5 tsp of K-Meta to 1 cup of water and use 1 tsp of that solution for each Campden tablet it called for. The 3 gal recipe called for 3 Campden tablets. But instead of adding 3 tsp of the SOLUTION, I added ALL THE SOLUTION WITH 5 TSP OF K-META IN IT. When writing up my detailed steps in my log I discovered my error. What was I thinking? I think my wine would have been very stinky and undrinkable.
Best I can tell, I over-sulfited my must by a factor of about 40!!
CORRECTIVE ACTIONS: I discarded all the must, kept the solids in the straining bag, bought another can of VH raspberry fruit wine base at the LHBS and added it and my remaining 2 lbs of raspberries in the straining bag. I added the water and also all the original additives (pectin enzyme, yeast nutrient and acid blend) EXCEPT the K-Meta -- I think it has plenty of that. Then I added another 7 lbs of sugar or so to bring SG up to 1.085 and covered it with damp fabric overnight. Tomorrow I pitch the yeast.
Think this correction will work out OK?
NS