Raspberry Wine Recipe Please

[Farmer_Gyles]

just what i needed to know to use up the several pounds of raspberries in my freezer!

how do the raspberry wine recipies compare to normal shop bought normal reds like shiraz / merlot etc?

[Two_Sheds]

how do the raspberry wine recipies compare to normal shop bought normal reds like shiraz / merlot etc?

Nothing like it.

Raspberry is more of a rosé

[ohbeary]

Giles, the best you can hope for from raspberries is a wonderful rose' be sure to use 8oz sultanas per gal simmered in a pint of water +1 tsp nutrient.............theres more here,
http://www.homewinemaking.co.uk/foru...num=1271100201
this is just my pink wine recipe but look around and there is a lotb of good advice...

[Farmer_Gyles]

rose is good ....
i had 2 copies of the cjj berry book .... can't find either of them ....
and we've been reorganising the house, so we've been through absolutely everything here ... it's defnitely not here any more ...

[Farmer_Gyles]

i have a small fruit press - i could press the raspberries for the juice - is it worth doing?
if a recipe says 4lb of raspberries, how much raspberry juice would that recipe need?

[Hilary B]

I'd be inclined to follow the recipe, but perhaps press the solids after straining, and add that liquid back into what was strained (if that makes sense). I wouldn't go by volume of raspberry juice, use whatever you get from the proper quantity of fruit.

[Two_Sheds]

Mine is very...dry, what about yours?

Yep, dry as a bone. And potent (I was squiffy just after racking it)
Now in bottles, and I'm eyeing up all the raspberry suckers that have just appeared: would it be wrong to give half a lotty to them?

[redser]

Enjoyed reading this. How did yours come out Alison? Going to kick one off soon.

[Alison]

Not made any this year - it's been very hectic at work and I've hardly had time to breath! However the last bottle from last year which we drunk the other week was very nice although rather too dry for OH's taste. Lovely and clear with a good fruity taste though and despite being potent as anything it didn't leave a hangover the next day so all good

[redser]

Thanks for letting me know! I might try 3 lbs fruit and 3 lbs sugar and hope it ends up the sweet rather than dry side. Mind if I ask how long you waited between starting the brew and drinking the first bottle if you remember?
Thanks

[Alison]

Think we had the first bottle about Christmas time last year, guess that was probably about 6 months after I first started it off. Would have probably been OK before then though I'd have thought.

[redser]

Great! Thanks a lot Alison

[zazen999]

Thanks for letting me know! I might try 3 lbs fruit and 3 lbs sugar and hope it ends up the sweet rather than dry side. Mind if I ask how long you waited between starting the brew and drinking the first bottle if you remember?
Thanks

That's far too much sugar. I thought the sweet/dry issue has been explained?

It has, in your rhubarb thread.

You ferment until ALL the sugar has turned to alcohol; I start with 2.5 kg fruit to 750g/1kg sugar. If you want it sweet then you back sweeten it.

[redser]

WellI guess it didn;t sink in. Lots to learn

[Two_Sheds]

You can't dump all the sugar in at the start: it will overwhelm the yeast and kill the fermentation. For a stronger wine you add sugar incrementally, throughout the fermentation (and you use a dessert yeast).

For a sweeter wine, you can simply add sweetener at the end (adding sugar will kickstart fermentation again and that could go on indefinitely).

Or, add something sweet to your glass ~ sugar, fruit juice etc