Black Raspberry Wine question

[hillbillywilly]

I am wanting to start a batch of Black Raspberry and being impatient on the berries. I have juice from last years in the freezer already juiced out with no pulp or seeds. Just curious on how much juice compared to lbs. of berries I would use on a 5 gal. batch. One recipe I am looking at said around 2 1/2 lbs of berries per gal. Any help would be appreciated.

 

[hillbillywilly]

Oh by the way not new to the forum been reading not posting as I am still learning process but now that I have a few I am understanding alot more and would have learned more by asking questions before now. Love the forum and the great help I've seen.

 

[djrockinsteve]

Well technically you would go by the juices overall acid/ph to determine if you needed to add a bit of water to bring into line. I'm sure it would be excellent all by itself fermented but some juices are very thick and are mixed with small amounts of water.

2 1/2 pounds per gallon I believe is too little. Generally we use 5 pounds per gallon for a good wine. Less will still be okay but will end up being thin.

I know what you mean about hating to wait. I've waited almost 2 years to make a watermellon wine (I missed the seeded ones last year) and now as I'm preparing everything it is so exciting.

If you can hold out for more juice/fruit or go and buy yourself some frozen ones. I have raspberries starting to develop so they won't be long and neither will the blackberries.

Patience

 

[hillbillywilly]

yeah was going to make some jelly from last years harvest I have 3 gallons of juice and just didn't feel like making that much jelly. LOL I might just hold off. How do I check the acidity/ph on that never have done that. Just always went by recipes I've found online. that might get me a little bit further on different one's I've been wanting to try. Thanks