For my bench trials. I had 50ml of wine. I added 3ml of ever clear that takes it from 10% to 15%.
I then added 5 ml of my syrup and the taste is perfect.
can not taste any alcohol and flavor is great. This will have a finish 13.0 - 13.5 abv.
Typical raspberry is run at 4 pounds per gallon which gets the TA in line. ,,, some examples
Raspberry: red 2018 pH 3.04/ TA 2.26%/ gravity 1.037 . . . 2019 pH 3.19/ TA 2.18%/ gravity 1.035 . . . 2020 pH 3.46/ TA 2.26%/ gravity 1.034
raspberry: black 2018 pH 3.58/ TA 1.49%/ gravity 1.039 . . . 2019 pH 3.48/ TA 1.81%/ gravity 1.036 . . . 2020 pH 3.87/ TA 2.08%/ gravity 1.028
I can see running reconstituted straight juice but you may have to adjust the TA. I like high fruit and will push the TA up to 1 or even 1.25% and back sweeten to 1.015 to balance the finished wine, but then I grow em and i size the batch for which size carboy I am racking into.
nice colorof frozen berries (4.5lbs), so I got lucky in that regard. I added 1/2 tsp acid blend. I was able to test pH prior to yeast (3.68) (unable to run TA - no NaOH). Final SG 1.098. Racked at 0.994 this morning. Do you guys think It will be OK?