Red Raspberry Delemna

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bendundat

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I had made a gallon of wild raspberry two years ago from a recipe I found here
(I couldnt post the link but iguess if you searched for the name Jack Keller and raspberry wine you would find it)

It turned out great and then the next year I decided to make more. I had three differnt buckets and when it was time to rack I put them all into one secondary. For some odd reason the wine tasted weird ,almost medicinal. Well the raspberries are ripening again and I would like to give it another shot. Does anybody have any suggestions on how I could improve the quality of the end product. I used nothing more than what the recipe called for (equipment wise). By the way I used the first recipe in the link.
 

Tom

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1st WELCOME
In order to help please post what the recipe is and what you did.
 

Ceegar

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This is Jack's first recipe - did it look like this?

3-4 lbs fresh red raspberries
2-1/4 lbs finely granulated sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
7-1/2 pints water
1 tsp yeast nutrient
1 crushed Campden tablet
Champagne wine yeast
 

Wade E

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Yeah, medicinal sounds to me like something got added in excess by accident or an equipment problem, did you use an actual fermenting bucket and glass or something else?
 

joeswine

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off odor

a couple of reasons for the off odor,mlf- if you used sulfates (over dosed) or a chemical picked up by the berries them selves,just a thought:b
 

bendundat

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-4 lbs fresh red raspberries
2-1/4 lbs finely granulated sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
7-1/2 pints water
1 tsp yeast nutrient
1 crushed Campden tablet
Champagne wine yeast

Yeah this is the recipe that I used.
Both times I used a 5 galllon plastic bucket from Home Depot.
I used a carboy as a secondary.
I recipe calls for you to rack every 3 months.
I may have slacked a little and did it every 4 months.
 

Wade E

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Recipe looks OK, the only thing I dont know, is that bucket food grade plastic?
 
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