raspberry yummmmm

[icksicky]

Very excited ( and possibly a bit tipsy ) first batch of raspberries out of my garden to make the most delicious wine ever!!!!! Finally a success... Solidified my addiction one glass at a time

 

[WineMonkey]

Awesome!! I can't wait to experiment with a fruit wine of some sort, glad to hear yours turned out so well (which makes me all that much more eager to get going), congrats!

 

[mmadmikes1]

Awesome!! I can't wait to experiment with a fruit wine of some sort, glad to hear yours turned out so well (which makes me all that much more eager to get going), congrats!

Why wait, start tomorrow

 

[WineMonkey]

Why wait, start tomorrow

I'd start today, but I promised my bf that I'd only have one primary going at a time, lol!

 

[ryandavey]

Where is the fun of one primary at a time?! Do you have a recipe for your raspberry wine?

 

[WineMonkey]

Haha, can't argue that! No, I haven't chosen a recipe yet. Icksicky, since yours turned out so well... Are you willing to share your secrets?

 

[JoaniB]

My boyfriend said the same thing: just do one at a time.

He's going away for three weeks, so I'm looking at some peach wine...

 

[WineMonkey]

Go for it!!! Peach sounds so delicious!

 

[TimTheWiner]

Hate to raise this from the dead, but what recipe was used for this? Having trouble finding a basic raspberry recipe. I am assuming 3 lb/gallon should be ok?

 

[Deezil]

Hate to raise this from the dead, but what recipe was used for this? Having trouble finding a basic raspberry recipe. I am assuming 3 lb/gallon should be ok?

Most dont recommend going over 5-6lbs a gallon; and thats what I'd shoot for. I've done more (14lbs/gal) but it requires some extra work, and makes a different wine than most expect.

• Freeze the berries
• Thaw the berries
• Mash the berries & add pectic enzyme
• Wait 12 hours
• Add berries to a straining bag and squeeze out what juice you can, tying the bag closed
• Remove the straining bag and measure the amount of liquid and add water to bring to appropriate level for the batch
• Add straining bag back to the must
• Adjust SG & ph/TA (1.085 & pH 3.2 or TA 0.65%)
• Begin Yeast Starter (I recommend 71B-1122 or D-47; K1V-1116 works too)
• Ferment
• Finish "per normal" from there

 

[Sammyk]

Deezil that looks like a recipe that work for most fresh fruits?

 

[Deezil]

Kind of..

It's more a process than a recipe, per say

But it works with bold or acidic fruits; red or black raspberry, elderberry, blackberry, etc

There's an "all-fruit" method/process as well, without water and instead adjusting the acidity down with calcium carbonate pre-ferment.

Adding water to these fruits makes a nice "table wine" style of wine, while the "all-fruit" method makes more of a "stand-alone" type of wine.. The first you could drink alongside a meal, while the second IS a meal

 

[Sammyk]

LOL! Our peach from 2012 is almost gone and you are correct IT IS A MEAL! One had to be high on my list to even get a bottle because it is our very favorite wine. The others only had tastes but not a full bottle. Selfish, yes on on our peach!

We are getting ready to make the 2013 peach soon. Peaches are in the freezer!

 

[TimTheWiner]

Thanks for the info. Approx how much pectic enzyme? Also do you find this better dry or back sweetened, although mostly personal preference I'm sure. Is a normal cloth "sock" style mesh ok, are is the finer nylon bag preferable?

 

[Deezil]

Thanks for the info. Approx how much pectic enzyme? Also do you find this better dry or back sweetened, although mostly personal preference I'm sure. Is a normal cloth "sock" style mesh ok, are is the finer nylon bag preferable?

Depends on what you're working with; I just have generic pectic enzyme and usually roll with 1tsp/gal.

It needs some sweetening, although I dont like them to taste sweet... The sweetness helps balance the acidity though.. Something semi-dry to semi-sweet, comes off as balanced..

Anything works.. Nylons, paint straining bags, cheesecloth sheets, etc..