A couple of "thought provoking quotes from WineMaker magazine .
From Mr Wizard: "I find that "bottle sickness" is largely a myth or a bit of wishful thinking on the parts of less-than-careful winemakers"
<TABLE cellSpacing=3 cellPadding=0 width="85%" align=center>
<T>
<TR>
<TD vAlign=top width="85%">Raspberry Wine: Tips from the Pros</TD>
<TD vAlign=top>Jun,2006</TD></TR></T></TABLE>
"After the cane sugar is dissolved, we then transfer over to the frozen raspberries. This results in a semi-frozen concoction, which we stir vigorously with a shovel. We keep close tabs on the temperature and at 50 ºF (10 ºC) we pitch the yeast."
"Our target is a fermentation temperature between 50 and 60 ºF (10 and 16 ºC), and as fermentation kicks in, the cap rises to the top. You will find it is pretty dry. We use a slotted, stainless steel spoon to actually scoop that layer away and then discard it. Why? There
is an ellagic acid that comes from that cap and it can result in a cloudy and bitter wine.
From Mr Wizard: "I find that "bottle sickness" is largely a myth or a bit of wishful thinking on the parts of less-than-careful winemakers"
<TABLE cellSpacing=3 cellPadding=0 width="85%" align=center>
<T>
<TR>
<TD vAlign=top width="85%">Raspberry Wine: Tips from the Pros</TD>
<TD vAlign=top>Jun,2006</TD></TR></T></TABLE>
"After the cane sugar is dissolved, we then transfer over to the frozen raspberries. This results in a semi-frozen concoction, which we stir vigorously with a shovel. We keep close tabs on the temperature and at 50 ºF (10 ºC) we pitch the yeast."
"Our target is a fermentation temperature between 50 and 60 ºF (10 and 16 ºC), and as fermentation kicks in, the cap rises to the top. You will find it is pretty dry. We use a slotted, stainless steel spoon to actually scoop that layer away and then discard it. Why? There
is an ellagic acid that comes from that cap and it can result in a cloudy and bitter wine.
