6 Gallons
36 lbs of previously frozen and thawed raspberries
Sugar to a sg of around 1.085 (about 8 or 9 lbs)
Pectic enzyme as per manufacturer’s dosage
Acid blend to TA of 0.65% (about 3 1/2 tsps)
6 tsps of yeast nutrient
1/4 tsp of k-meta or 6 Campden tablets
5 gallons of water
1 sachet of wine yeast
Put all fruit in a fermenting bag and put in primary bucket. Pour 3 gallons of very warm tap water or bottled spring water over the fruit and then squeeze really good. Pull out fruit and temporarily store in a bucket. Add K-meta, nutrient and acid blend and tannin if desired at this point and add remainder of water to 5 1/2 gallon mark. At this point add sugar to sg of 1.085-1.090 stirring well to make sure sugar is well dissolved. At this point wait 12 hours for K-meta to disperse. After those 12 hours add your Pectic Enzyme and wait another 12 hours while also adjusting your must temp to around 75 degrees. After those twelve hours, pitch your yeast either by sprinkling yeast, dehydrating yeast per instructions on back of yeast Sachet, or by making a yeast starter a few hours prior to the 12 hour mark. At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock. Punch down cap twice daily to get all fruit under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let finish fermenting with bung and airlock attached. When wine is done fermenting, (check a few days in a row to make sure SG does not change and SG should be around .998 or less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your wine thoroughly. You can now sweeten your wine if you like by using simple syrup which consists of 2 cups of sugar and 1 cup of boiling water or by using a juice or frozen concentrate. I typically take 2 quarts of an alike juice and simmer on stove at medium heat with lid off until its 1/3 its original size and let it cool to room temp and then add slowly to taste. Be careful not to over sweeten. At this point you can use a fining agent or let it clear naturally. Once clear, rack into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and bottle age for at least 3 months and enjoy. Longer aging will give you a better wine so save a few bottles till at least 1 year mark so you can truly see what this wine can aspire to.
36 lbs of previously frozen and thawed raspberries
Sugar to a sg of around 1.085 (about 8 or 9 lbs)
Pectic enzyme as per manufacturer’s dosage
Acid blend to TA of 0.65% (about 3 1/2 tsps)
6 tsps of yeast nutrient
1/4 tsp of k-meta or 6 Campden tablets
5 gallons of water
1 sachet of wine yeast
Put all fruit in a fermenting bag and put in primary bucket. Pour 3 gallons of very warm tap water or bottled spring water over the fruit and then squeeze really good. Pull out fruit and temporarily store in a bucket. Add K-meta, nutrient and acid blend and tannin if desired at this point and add remainder of water to 5 1/2 gallon mark. At this point add sugar to sg of 1.085-1.090 stirring well to make sure sugar is well dissolved. At this point wait 12 hours for K-meta to disperse. After those 12 hours add your Pectic Enzyme and wait another 12 hours while also adjusting your must temp to around 75 degrees. After those twelve hours, pitch your yeast either by sprinkling yeast, dehydrating yeast per instructions on back of yeast Sachet, or by making a yeast starter a few hours prior to the 12 hour mark. At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock. Punch down cap twice daily to get all fruit under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let finish fermenting with bung and airlock attached. When wine is done fermenting, (check a few days in a row to make sure SG does not change and SG should be around .998 or less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your wine thoroughly. You can now sweeten your wine if you like by using simple syrup which consists of 2 cups of sugar and 1 cup of boiling water or by using a juice or frozen concentrate. I typically take 2 quarts of an alike juice and simmer on stove at medium heat with lid off until its 1/3 its original size and let it cool to room temp and then add slowly to taste. Be careful not to over sweeten. At this point you can use a fining agent or let it clear naturally. Once clear, rack into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and bottle age for at least 3 months and enjoy. Longer aging will give you a better wine so save a few bottles till at least 1 year mark so you can truly see what this wine can aspire to.
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or the wine 
