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.
(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.