Red raspberry wine

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

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  1. Mdrew

    Mdrew Member

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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. iridium

    iridium Supporting Members Supporting Member

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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. Mdrew

    Mdrew Member

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    That's straight forward enough for me, thanks!
     
  4. iridium

    iridium Supporting Members Supporting Member

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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. Mdrew

    Mdrew Member

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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. Stressbaby

    Stressbaby Just a Member Supporting Member

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  7. iridium

    iridium Supporting Members Supporting Member

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    Thank you for finding the link. I need to learn how to copy links in the app
     
  8. mikewatkins727

    mikewatkins727 Beyond middle age

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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. ceeaton

    ceeaton Three is the charm, right?

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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. JuiceMan

    JuiceMan Junior

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  11. ASR

    ASR Junior

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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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