Desperate for Raspberry wine ideas!

shop deals on amazon
Advertise with us
Shop deals on ebay
Support your community
Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
BigDaveK

BigDaveK

Supporting Members
Supporting Member
Joined
Jan 14, 2022
Messages
2,840
Reaction score
5,512
Location
Hocking Hills, OH
The raspberry harvest is winding down and so far I've been blessed with 16 lbs. For a fraction of a second I thought of making a big dedicated batch - but that ain't gonna happen!

I'm thinking 4 1-gallon batches or perhaps more where the raspberry is a co-flavor ingredient.

I found a forgotten 1 lb bag of raspberries earlier this year and threw it into one of my mint wines. The result was...delightful! I was surprised and amazed how just one pound of raspberries can flavor a wine. Lesson learned!

Chocolate Raspberry is a possibility.

Beyond that I'm embarrassed to say my mind is blank, a void, empty, a stunning lack of ideas.

HELP!
 
I'd go for two 1-gallon batches to maximize raspberry flavor. Chocolate sounds good, but I'd be tempted to try different yeasts, and/or maceration enzymes to see if there is a difference.

Maceration enzymes are designed with grapes in mind, but it would be good to know if they work for country wines.
 
BigDaveK said:
Chocolate Raspberry is a possibility.
Click to expand...
If I had enough raspberries I would make this one! It would be best with red raspberries. It would also be good to make a straight raspberry wine to see how that turns out.

Last year I did a raspberry melomel (mead). I wanted the honey flavor to come through, so I only used 1 lb. of raspberries per gallon. It turned out very well.

If you haven't branched out to mead yet you need to give that a try!
 
winemaker81 said:
I'd go for two 1-gallon batches to maximize raspberry flavor. Chocolate sounds good, but I'd be tempted to try different yeasts, and/or maceration enzymes to see if there is a difference.

Maceration enzymes are designed with grapes in mind, but it would be good to know if they work for country wines.
Click to expand...
I've been very happy with 71B for my fruit and flower wine. Did one flower with 1118, never again, no comparison. I really should try other yeasts, though.

Well, I had to search for maceration enzymes since it was unfamiliar to me. I am very intrigued!!! Bryan, do you have a reasonably priced supplier?
 
Raptor99 said:
If I had enough raspberries I would make this one! It would be best with red raspberries. It would also be good to make a straight raspberry wine to see how that turns out.

Last year I did a raspberry melomel (mead). I wanted the honey flavor to come through, so I only used 1 lb. of raspberries per gallon. It turned out very well.

If you haven't branched out to mead yet you need to give that a try!
Click to expand...
Last October after making raspberry jam I had 3 1/2 lbs left. In a moment of inspiration I thought it might be fun to try wine. Raspberries started me on this very enjoyable journey!

Oh, jeeze. Mead is on my list. I'm forcing myself not to go down that road just yet. The wine making hobby is almost a full time job as it is and I'm afraid I'll have to hire an assistant. 😄
 
One of our favorite finger lakes wines was a raspberry wine. A bit on the sweeter side a nice raspberry wine. Great desert wine.

here is their description:
This wonderfully aromatic treat is made from semi-sweet white wine infused with locally grown sun-ripened red raspberries. Intensely flavorful with lively acid, it's delicious by itself, as an aperitif, with chocolate or as an interesting addition to your cooking.
 
I think we are in the same boat. New to wine making, excited for results and more interested in learning and understanding the differences made in batches than making one good wine.

I like your idea. I made my raspberry from the recipe in the pink recipe book. It's over 6 months and it's not drinkable. It's TART! It will need more.. Something! Back sweetening with juice, maybe. I plan to play with it over the next few days. I'll give you a better idea of where it is, but I think if raspberry can be your accent, you will be happier than with a straight batch. Plus 4 gallons gives you more to learn from.

Just my perspective.

Cranberry raspberry is a old time favorite, but would need some good back sweetening.

It's an option.
 
Last edited:
FlamingoEmporium said:
One of our favorite finger lakes wines was a raspberry wine. A bit on the sweeter side a nice raspberry wine. Great desert wine.

here is their description:
This wonderfully aromatic treat is made from semi-sweet white wine infused with locally grown sun-ripened red raspberries. Intensely flavorful with lively acid, it's delicious by itself, as an aperitif, with chocolate or as an interesting addition to your cooking.
Click to expand...
That has possibilities!
I just started (as in yesterday) a plum dessert wine. A bit more fruit, step feeding until the yeast crap out. In my mind a fruit dessert wine seems to make sense. That may be a good option.
 
FlamingoEmporium said:
One of our favorite finger lakes wines was a raspberry wine. A bit on the sweeter side a nice raspberry wine. Great desert wine.

here is their description:
This wonderfully aromatic treat is made from semi-sweet white wine infused with locally grown sun-ripened red raspberries. Intensely flavorful with lively acid, it's delicious by itself, as an aperitif, with chocolate or as an interesting addition to your cooking.
Click to expand...
Not really a Raspberry wine, is it, even though it was great?
:u Sorry, I've got my nit-picking hat on today.
 
vinny said:
I think we are in the same boat. New to wine making, excited for results and more interested in learning and understanding the differences made in batches than making one good wine.

I like your idea. I made my raspberry from the recipe in the pink recipe book. It's over 6 months and it's not drinkable. It's TART! It will need more.. Something! Back sweetening with juice, maybe. I plan to play with it over the next few days. I'll give you a better idea of where it is, but I think if raspberry can be your accent, you will be happier than with a straight batch. Plus 4 gallons gives you more to learn from.

Just my perspective.

Cranberry raspberry is a old time favorite, but would need some good back sweetening.

It's an option.
Click to expand...
Yup, pink recipe book!!!
I back sweetened - oh yeah it need's that.

Thank goodness for vacuum sealing and freezers! I'm so glad I don't have to decide right now. And yes, we are in the same boat!
 
My red raspberry was WAY too tart and still not very good. I've done a million things to try to improve. Now, I'm trying to decide if they are going to be wine or jelly. Or adding color to white wines...hmm.

Yes they really multiply!
 
VinesnBines said:
My red raspberry was WAY too tart and still not very good. I've done a million things to try to improve. Now, I'm trying to decide if they are going to be wine or jelly. Or adding color to white wines...hmm.

Yes they really multiply!
Click to expand...
I have seen you post this a few times, and I was going to mention your thoughts in my last comment. I feel that my raspberry is going to be the same thing. Is is pucker your face sour candy tart. I may try back sweetening with a juice I like, but it is sweet and I may make it taste 'fake'.

I feel I won't be able to make it great, whether it is beyond repair, or beyond my skills to tweak. I don't know, but this is why I like the idea of blending.
 

Similar threads

J
Wild Blackberry wine! -- For the First time (in detail)
2
Replies
29
Views
9K
barbiek
barbiek
seth8530
Fall Wine Plans! A Storm is brewing....
6 7 8
Replies
154
Views
34K
seth8530
seth8530

Latest posts

Back
Top