Heya! Started brewing wine for the first time. Have brewn beer last time on school, which took my interest in brewing. I'm making a raspberry wine of which I made my own recipe, after comparing lots of recipes.
I've got a 5L demijohn, so I made a recipe for 6L. I used 3,25kg frozen raspberries, 0.6g tannins, 6g of pectic enzymes, 3g yeast nutrient, and then added water and sugar to top up to 6L and a SG of 1.085. I left it all with the fruits roaming free in my primary 25L bucket with the lid loose on top. No strange odours and the process is going well. Added 0.5g k-meta, 12 hours after the pectic enzyme followed with a yeaststarter. The yeaststarter I made with 4g of yeast in 250mL pure white grapejuice 2 days before. The yeaststarter was active in a mere 3 hours! The type of yeast is different than what I see around here. All I can say is that it's a saccharomyces cerevisiae var. cerevisiae with a tolerance up to 13% and for whites.
The primary fermentation is going very fast. Dropped to 1.080 after the first day, 1.040 the second day and 1.015 the third day (today). I'm going to siphon it into the demijohn tomorrow. When I check the SG and then throw the wine back, I keep a sip behind just to taste out of curiousity and to also taste the change.
oday I noticed that it tasted very strong like alcohol and very acidic. Since raspberries have high TA themselves, I'm not sure what to think about it. I could not find a lot to it. Is it normal for the most to taste like that? Or should I invest in an acidometer and correct if needed after fermentation?
I've got a 5L demijohn, so I made a recipe for 6L. I used 3,25kg frozen raspberries, 0.6g tannins, 6g of pectic enzymes, 3g yeast nutrient, and then added water and sugar to top up to 6L and a SG of 1.085. I left it all with the fruits roaming free in my primary 25L bucket with the lid loose on top. No strange odours and the process is going well. Added 0.5g k-meta, 12 hours after the pectic enzyme followed with a yeaststarter. The yeaststarter I made with 4g of yeast in 250mL pure white grapejuice 2 days before. The yeaststarter was active in a mere 3 hours! The type of yeast is different than what I see around here. All I can say is that it's a saccharomyces cerevisiae var. cerevisiae with a tolerance up to 13% and for whites.
The primary fermentation is going very fast. Dropped to 1.080 after the first day, 1.040 the second day and 1.015 the third day (today). I'm going to siphon it into the demijohn tomorrow. When I check the SG and then throw the wine back, I keep a sip behind just to taste out of curiousity and to also taste the change.
oday I noticed that it tasted very strong like alcohol and very acidic. Since raspberries have high TA themselves, I'm not sure what to think about it. I could not find a lot to it. Is it normal for the most to taste like that? Or should I invest in an acidometer and correct if needed after fermentation?