Need Raspberry Wine Recipes

Need Raspberry Wine Recipes

Post by James D Corne » Thu, 19 Sep 1996 04:00:00



as the subject header reads I am in need of a good, easy, Rasperry wine
Recipe.

Posting a recipe for raspberry wine well leave you with that nice warm feeling
inside, and that knowing that you just may have made a new friend.

So please Help your fellow man

JDC

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Three C's Consulting                                            
 Edmonton Alberta Canada  
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Need Raspberry Wine Recipes

Post by Desmond Pow » Fri, 20 Sep 1996 04:00:00



Quote:
>as the subject header reads I am in need of a good, easy, Rasperry wine
>Recipe.

I just tasted a raspberry wine that I have had settling for about 5
weeks now, it is based on a number of recipes that I got from the net
and from my homebrew store.  I combined all the recipes together to
get this...

Raspberry Wine - 23 litres

      18 lb.            Red Raspberries (store bought)
      2.5 t             Yeast Nutrient
      2.5 t             Yeast energizer
      2.0 t             Acid Blend
      2.5 t             Pectic Enzyme
      1 t               Grape Tannin
      3 cans            frozen concentrated apple juice
      6-8 lb.           Sugar (to bring sg up to 1.090)

      1 packet          Lavelin 1118 Yeast (I think this is the correct
number)

I checked the acid on this, and it worked out to roughly 6.7%,
assuming it did the acid titration right (I just bought the kit a
little while ago)

The problem with raspberry wine is getting rid of the seeds.  I read a
post some time back explaining how the raspberry seeds can give the
wine off flavours if left in the wine for extended periods.  I used
the following procedure...

Freeze and thaw berries.  Mash berries in a bucket and add pectin
enzyme.  Wait two days then remove juice from pulp (this is the
difficult part).  To do this, I scooped the pulp into cheese cloth and
tied it up in bags.  The 18 1bs of berries required about 6 1.5'x1.5'
cheeze cloth squares wrapped up.  I then squeezed most of the juice
from the pulp (don't throw the pulp away yet).

Add the rest of ingredients and bring sg up to 1.090 with sugar.  Add
yeast AND pulp bags to the must.  While the must is fermenting over
the next 5 days, squeeze pulp bags daily to remove extra flavour and
colour from pulp.  Remove pulp bags (squeeze out wine) and rack when
gravity has dipped to 1.005 or less.

Then, you can rack every three weeks until clear (or follow whatever
procedure you normally follow).  I fined with gelatin last week to
remove most of the extra yeast and the wine is quite clear now.

The wine is quite nice now, if you like raspberries.  The wine has a
nice raspberry flavour but it isn't too overwhelming.  I'll probably
bottle soon so I can start a batch of blueberry wine.

Hope this helps

Desmond Power
Newfoundland Canada

 
 
 

Need Raspberry Wine Recipes

Post by Daniel Alfie » Fri, 20 Sep 1996 04:00:00



says...

Quote:

>as the subject header reads I am in need of a good, easy, Rasperry wine
>Recipe.

>Posting a recipe for raspberry wine well leave you with that nice warm
feeling
>inside, and that knowing that you just may have made a new friend.

>So please Help your fellow man

>JDC

>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> Three C's Consulting                                            
> Edmonton Alberta Canada  
>------------------------------------------------------------------

OK, I have done my good did for ther day!

I copied this recipe from the Net, somewhere. I'm sorry I cannot give
credit to the author since I did not keep the information. I have not
tried this recipe yet. Good luck.
Giovanni

Raspberry Wine -- Five gallons

6 lb. 14 oz     Black Raspberries (home grown)
7 lb.           Red Raspberries (store bought)
9 lb.           Sugar
5 t             Yeast Nutrient
1.5 t           Acid Blend
2.5 t           Pectic Enzyme
1 t             Grape Tannin
5 g             Montrachet Wine Yeast in std. starter

Procedure:  Thawed berries, added sugar, water, nutrient, acid, tannin &
pectic enzyme.  Sulfite with 5 Campden tablets.  After 24 hr. added
yeast.  S.G. was 1.040 after 4 days.  Racked on day 4.  Racked again on
7-24-93.

Stats:
Started 07-11-93
Bottled 02-19-94
O.G. = 1.097
F.G. = 0.994
*** = 13.3%
Acid = .6

Additional notes:  This was an excellent wine and everyone who tried it
asked if I had any additional bottles I could let them have.  Freezing
the berries first aids in getting the juice.  The pulp is a real mess to
deal with and I use a nylon scrubbing pad (loose weave similar to a
copper "chore boy") over the end of my racking cane to draw off as much
must as I can, then press the pulp through cheese cloth.  My current
batch I switched to Prise de Mousse yeast, but haven't bottled that one
yet to know which I prefer.  The only problem with the first batch was I
hadn't learned the trick with the scrubbing pad and a lot of pulp
transfered at the first racking.  This lead to a slightly unpleasant
flavor when the wine was young that the local shop diagnosed as due to
being in contact with the seeds for too long.  This dissapeared with age
and even when young would go away if I let the wine breathe for 24 hours
before serving.