NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
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Started a Raspberry/WinExpert Red Grape Concentrate wine last week......
It has been racked to the carboy and some toasted oak added....I followed one of the members ideas to toast the oak...I just put it in a dry frying pan and put it over low heat...when it started smelling good, I cooled it, rinsed in Sulfite, rinsed in water and added it....think the oak will give it a little different flavor....just wanted to try it oaked...
RECIPE
12 QUARTS STEAM EXTRACTED RASPBERRY JUICE [aprox...24 pounds] [S.G. 1042]
2 1/2 BOTTLES WINEXPERT RED GRAPE CONCENTRATE [S.G. 1064]
8 POUNDS SUGAR
4 TSP. ACID BLEND
4 TSP. PEPTIC ENZYME
3 TSP. LIQUID TANNIN
6 CAMPDEN TABLETS
WATER TO 6 1/2 GALLONS [S.G.1093]
NEXT DAY:
6 TSP. YEAST NUTRIENT
3 TSP. YEAST ENERGIZER
1 PK. EC-1118
1 PK. RC 212
I USED 2 YEASTS AS I HAD NEVER USED THE RC 212 BEFORE....I USUALLY USE 2 PACKAGES OF YEAST IN A 6 1/2 GALLON BATCH...JUST TO BE SURE...
It has been racked to the carboy and some toasted oak added....I followed one of the members ideas to toast the oak...I just put it in a dry frying pan and put it over low heat...when it started smelling good, I cooled it, rinsed in Sulfite, rinsed in water and added it....think the oak will give it a little different flavor....just wanted to try it oaked...
RECIPE
12 QUARTS STEAM EXTRACTED RASPBERRY JUICE [aprox...24 pounds] [S.G. 1042]
2 1/2 BOTTLES WINEXPERT RED GRAPE CONCENTRATE [S.G. 1064]
8 POUNDS SUGAR
4 TSP. ACID BLEND
4 TSP. PEPTIC ENZYME
3 TSP. LIQUID TANNIN
6 CAMPDEN TABLETS
WATER TO 6 1/2 GALLONS [S.G.1093]
NEXT DAY:
6 TSP. YEAST NUTRIENT
3 TSP. YEAST ENERGIZER
1 PK. EC-1118
1 PK. RC 212
I USED 2 YEASTS AS I HAD NEVER USED THE RC 212 BEFORE....I USUALLY USE 2 PACKAGES OF YEAST IN A 6 1/2 GALLON BATCH...JUST TO BE SURE...