joeswine said:
next time take that mash and place it into a sauce pan warm it up,cook it a , a little ,add a little simple syrup to it ,then take it off the heat and use a fine mesh chiefs strainer and press the mash through it,until theres nothing but a compose left,what your left with in the bowl is pure raspberry puree add some sorbate to it and either freeze it to add back to your wine later or add to your wine in secondary fermentation adds such depth in body and flavor................won two golds with fresh raspberries that way ..........................http://www.sweetim.com/s.asp?im=gen&ref=12
Enter your email address to join: