Raspberry Wine Started

[bmorosco]

Ok I have started my first fruit wine from Vinters.. I had a SG when I Mixed everything up last night of 1.092 and PH was 3.5 ..So I am letting it set for 24 hrs and will pitch yeast later today what other test should I do before I do this should I see what the Brix is also I just picked up a refactometer and I need to calibrate it first....But so far so good It actually smells wonderful......I just can't believe how addicting this is! I will post pictures tomorrow..

 

[smurfe]

Your SG is fine, you don't need to check the Brix. They are actually the same thing. Just a different number representing the same thing. Basically it is two different methods to check the same thing.


Smurfe

 

[Mike1]

I have a can of Vintner's Harvest blackberry (96 oz) that I was planning on starting today. There are 2 recipies on the can, one for 5 gallons and another for "fuller fruit flavor and body" at a 3 gallon volume. Are you using 2 cans, a bigger can, or streching the 5 gallon recipie?


This will be my first try with a fruit wine and I was planning to go with the 3 gallon recipie because I like a fuller wine. But, now I'm wondering about it because I've read several posts about making 5 or 6 gallons and I'm just wondering if that's with 2 cans.


Mike

 

[bmorosco]

I am making one 96oz can of vinters harvest raspberry and making a 5 gallon batch...I have a 5 gallon carboy to put it in so it works out for me...

 

[smurfe]

Well, after talking about this I just had to order me a Vintners Harvest Raspberry as well. I don't know if I am going to do a 3 or 5 gallon batch though.


Smurfe

 

[Wade E]

Mike, I have stretched out some of the Vintners to 6 gallons but
probably would not recommend this to someone who has not tried my wine
as you may not like it that way. I do backsweeten with a juice of same
species for two reasons, 1 being I like a sweeter wine, and 2 being
that I dont want to change the flavor and to get a little back if I
have lost any.

 

[wvpcdoc]

Let us know how it turns out. I was thinking about making Raspberry on my next batch. Vintners Harvest seems to get good reviews. I am working on a batch of Vintners Harvest Elderberry now.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />

 

[bmorosco]

Still stirring and testing SG ... Which is 1.050 today waiting for 1.040 so I can rack it...

 

[bmorosco]

YEAHHHHHHHHYYYYYYY!!! SG 1.040 for 2 days and I have done my first racking on my first fruit wine!! Looks and smells awsome!!!!

 

[Wade E]

Fruit wines are more fun in my opinion. Congrats there.

 

[pkcook]

Hey Bmorosco,


congrats on the fruit wine. I think you will be very pleased with the results.


Remember, make it to your liking and you can't mess up!

 

[bmorosco]

I will keep that in mind...

 

[paubin]

Fruit wines and meads are my favorites by far. Raspberry is a great looking wine and mine has always retained it's color very well. I'm sure you are going to be very happy with it.


Pete

 

[smurfe]

I started my Vintner's Raspberrytoday. I went with a 3 gallon batch. I have to say the color of the Must was kinda yucky at 3 gallons. It almost had a brownish, oxidized color to it.I can't imagine what a 5 gallon batch would look like. I added a 500 ml bottle of Wine Expert Grape Concentrate to the must and it gave it a tremendous color. It actually enhanced the raspberry flavor as well. It also put my SG right where I wanted it at 1.090. The pH was 3.9


I plan on experimenting a bit with this wine. I am contemplating adding a vanilla bean or two to get a vanilla flavor in it. I think a raspberry/vanilla wine would be yummy. I still can't decide if I want to add any oak or not. I am leaning toward "not" as I have never had a sweetened wine with oak in itbut hopefully those that have tried it can chime in and give a review if it is worth it or not.


Smurfe

 

[Wade E]

I will be starting my Vintners raspberry tonight or tommorow as my back is pretty sore right now.

 

[bmorosco]

Well the Raspberry is coming along nicely!! The SG this morning was 1.020 so I will stabilize at 1.010 as directions state.. My wife and I went on a wine tour around seneca lake this past weekend and we picked up quite a few bottles of fruit wines..Can't wait for the end result!

 

[Wade E]

Good luck trying to get it to stabilize.

 

[bmorosco]

WADE..


will I have to rack again ? The raspberry is in a 5 gal carboy.. I mean after I stabalize?

 

[smurfe]

You will probably have to rack a time or two again to help it clear. If you don't see any lees fallout on the bottom, you have done you job right.


Smurfe

 

[Wade E]

How are you stabilizing this wine? adding sulfite and sorbate to a
fermenting wine will only temporarily stop it if your lucky. The only
ways to really stabilize at this SG is to plan ahead with a low
tolerence yeast and high Sg at beginning, Add alchohol now to kill
yeast or cold stabilize which in my opininion is risky. The other
method is beyond a normal persons reach with Sterile filtration.