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Hi folks,
sorry to flood this board with my questions, but I was hoping to learn from your experience again.
I have the freezer full of lovely raspberries and would love to turn them into a nice fruity, sweet wine.
Now I read on CJJ Berry (1st steps...) that a raspberry wine on its own is too overpowering. Is that the case?
To be honest, I'd rather not mix it with grape concentrate or another fruit. I'd rather make a strong sweet wine, that can be diluted with sparkling water as a summer drink. I can imagine that would work really well. What's your opinion?
Also, now the question of which recipe to go with? This is the easiest I found:
Raspberry Wine
* 750g (1 ½ lb) raspberries
* 1kg (2.2lb) sugar
* 2 oranges
* Yeast
* 2 campden tablets
* 4 ½ litres (1 gallon) water
Pick over the raspberries, removing and unripe fruit and place in a plastic bucket. Pour over it 3 litres (5 pints) of boiling water, then mash the fruit up well with a wooden spoon and add one crushed campden tablet. Leave for two days then strain off the juice through a muslin, pressing well to get all the fruit through. Add the juice of the oranges. Boil up the rest of the water with the sugar and add it to the liquid. Start the yeast and add it when the mixture is cool enough. Leave to ferment in a bucket for 3 days, then move to a fermenting jar with and airlock. Leave it to ferment until all working has stopped, filter and add a crushed campden tablet. Taste it. It may be too dry, if so you can sweeten it with a very small amount of sugar syrup. Bottle in sterilized bottles and store in a cool place.
CJJ Berry adds Pectic Enzyme into the fruit mush. I assume this is to make sure it finishes clean. I have also seen recipes adding a few raisins and yeast nutrient. What's everyone's opinion on those in a raspberry wine?
Aaargh! Sooo many questions. *bubble*
TiaChica
sorry to flood this board with my questions, but I was hoping to learn from your experience again.
I have the freezer full of lovely raspberries and would love to turn them into a nice fruity, sweet wine.
Now I read on CJJ Berry (1st steps...) that a raspberry wine on its own is too overpowering. Is that the case?
To be honest, I'd rather not mix it with grape concentrate or another fruit. I'd rather make a strong sweet wine, that can be diluted with sparkling water as a summer drink. I can imagine that would work really well. What's your opinion?
Also, now the question of which recipe to go with? This is the easiest I found:
Raspberry Wine
* 750g (1 ½ lb) raspberries
* 1kg (2.2lb) sugar
* 2 oranges
* Yeast
* 2 campden tablets
* 4 ½ litres (1 gallon) water
Pick over the raspberries, removing and unripe fruit and place in a plastic bucket. Pour over it 3 litres (5 pints) of boiling water, then mash the fruit up well with a wooden spoon and add one crushed campden tablet. Leave for two days then strain off the juice through a muslin, pressing well to get all the fruit through. Add the juice of the oranges. Boil up the rest of the water with the sugar and add it to the liquid. Start the yeast and add it when the mixture is cool enough. Leave to ferment in a bucket for 3 days, then move to a fermenting jar with and airlock. Leave it to ferment until all working has stopped, filter and add a crushed campden tablet. Taste it. It may be too dry, if so you can sweeten it with a very small amount of sugar syrup. Bottle in sterilized bottles and store in a cool place.
CJJ Berry adds Pectic Enzyme into the fruit mush. I assume this is to make sure it finishes clean. I have also seen recipes adding a few raisins and yeast nutrient. What's everyone's opinion on those in a raspberry wine?
Aaargh! Sooo many questions. *bubble*
TiaChica
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