Red raspberry wine

Discussion in 'Country Fruit Winemaking' started by Mdrew, Jun 23, 2018.

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  1. Jun 23, 2018 #1

    Mdrew

    Mdrew

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    My in-laws have an awesome vine/s going in their yard in in the Pacific North West. Already, mid-late June we're getting raspberries off the vines. I'd like to look into making raspberry wine out of it. I found this recipe but it calls for 4lbs of raspberries, and another thread on the forum steered me away from that one. Any suggestions? Thanks!
     
  2. Jun 23, 2018 #2

    iridium

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    What I have heard in general terms is that the more fruit you use the better the finished taste. Most recommend about ten pounds per gallon. I made a blackberry wine that was close to ten pounds of fruit per gallon. It turned out well and I was glad I used that much fruit. The less water and more fruit the better the taste.
     
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  3. Jun 23, 2018 #3

    Mdrew

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    That's straight forward enough for me, thanks!
     
  4. Jun 23, 2018 #4

    iridium

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    Also you might search for a thread on blackberry wine in this forum. It is a long read but provides a lot of good information on berry wines that could apply to raspberries. It is called critique/I formation on blackberry wine.
     
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  5. Jun 23, 2018 #5

    Mdrew

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    I'll check that out @iridium, blackberry wine is also on the list of to-ferment this summer. I did that search "blackberry wine" and it turned up too many results! Can you point me in the right direction?
     
    Last edited: Jun 23, 2018
  6. Jun 25, 2018 #6

    Stressbaby

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  7. Jun 25, 2018 #7

    iridium

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    Thank you for finding the link. I need to learn how to copy links in the app
     
  8. Jun 26, 2018 #8

    mikewatkins727

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    Raspberries are the one fruit that "more is better" does not hold true. Keep raspberries to 3 to 4 lbs per gallon.
     
  9. Jun 27, 2018 #9

    ceeaton

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    I did a 3 gallon batch with 18 lbs of raspberries, sugar to 1.085. Back sweetened to 1.005. I wouldn't add any more berries unless you backsweeten to a higher FG. It is 26 months old at this point and getting pretty good.
     
  10. Jun 28, 2018 #10

    JuiceMan

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  11. Jun 29, 2018 #11

    ASR

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    The amount, like much of wine making, is a matter of taste. I made a pear wine from a recipe with 4 pounds of fruit and it tasted good with the pear taste coming in more as an after-taste than an up-front taste. I did it agains with 8 pounds and had a more consitent flavor from start to finish. If you add too much fruit it can become more of a dessert wine than a drinking wine; which is not a bad thing if that is what you intend.
     

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