Raspberry Wine
Ingredients
- 6 lbs. 14 oz Black Raspberries
- 7 lbs. Red Raspberries
- 9 lbs. Sugar
- 5 Tbsp Yeast Nutrient
- 1.5 Tbsp Acid Blend
- 2.5 Tbsp Pectic Enzyme
- 1 Tbsp Grape Tannin
- Montrachet Wine Yeast
When raspberries have thawed, squeeze the straining bags as dry as possible and collect the juice. Discard the pulp. Place the raspberry juice in the primary fermentor. Add the hot water, sugar,acid. Stir thoroughly until all the sugar is dissolved. Add the next 5 ingredients. Mix well.
Check, and if necessary adjust, the specific gravity (SG) of the must. It should be 1.100 Check, and if necessary adjust, the temperature of the must. It should be 75F (23C). Add the yeast to a cup of warm water. Let stand for ten minutes. Stir in. Cover the fermentor with a plastic sheet; tie down. Keep in a warm place 75F(23C).
After 24 hours, check that fermentation has begun. Foam should be visible on the surface, and/or bubbles should be audible. With a colander, remove as much floating pulp as possible. Check SG every other day. When SG reaches 1.020, rack into a clean carboy. Top up with cold water. Attach fermentation lock.
Move to a cooler location, ideally 65F(18C). After 10 days or at SG 1.000, whichever comes first, rack into a clean carboy. Top up with cold tap water. After 3 weeks or at SG .990-.995, whichever comes first, rack into a clean carboy. Add the fining's. Top up with cold water. Let rest 10 days. Rack into the primary fermentor. Filter into a clean carboy. Add 1/4 tsp of sulfphite crystals dissolved in a small amount of water. Top up with cold tap water.
Bulk age 2 months. Add wine conditioner and bottle. Bottle age 3 months.
