RASPBERRY/NIAGARA

[NorthernWinos]

Mixed up my batch this morning...another experiment..went like this.


~~~~~~~~~~RASPBERRY NIAGARA WINE~~~~~~~~~~~~


3 + 1/2 GALLONS OLD ORCHARD NIAGARA JUICE [7-64 oz jugs]
6 12 oz CANS OLD ORCHARD FROZEN NIAGARA JUICE
6 QUARTS STEAM EXTRACTED RASPBERRY JUICE [approx. 12# fruit]
7 CUPS SUGAR [not sure by weight....3# or so]
6 tsp ACID BLEND
3 tsp LIQUID TANNIN


WATER TO 6 GALLONS....S.G. 1.086


TOMORROW:
3 tsp YEAST ENERGIZER
6 tap YEAST NUTRIENT
LALVIN EC-1118 YEAST


I added the Niagara juices and raspberry juices till I liked the flavor and color...then added the sugar acup or2at a time till it was at the sweetness desired.

Hope it turns out as nice as the Raspberry/Apple we have come to love...

 

[grapeman]

NW if you have any bentonite you could add it in the primary like WE does. I find the fruit wines clear better when it is added. If you don't have it it will usually clear and if not there is always Super Kleer KC. The advantage of additing it in the primary is that the boiling action of the primary fermentation makes it rise and fall, aiding in its spreading- or at least that's the theory.


It sounds scrumptious as do most of yours.

 

[NorthernWinos]

I have used Bentonite before and thought that I lost a lot of liquid in the primary...maybe it was just the batches I did...seemd some liquid was wasted with the heavy lees...I do have some on hand....maybe will try it again...?. The wines I did were brilliantly clear.


I really like Super-Kleer K-C...works fast...haven't noticed it stripping color or flavor...

 

[grapeman]

Hey, if that works good with the kinds you make it- continue on as is.

 

[NorthernWinos]

Pitched the yeast late yesteday...woke up during the night and could smell that lovely smell and knew it was "ALIVE AND WELL"...and "PRETTY IN PINK".....

 

[Tomy]

Hi Northern Winos, she looks great.

Why the Champagne yeast may I ask over say a Montrachet. Thanks for the answer, I am still learning what yeast to use in my musts. Tomy

 

[NorthernWinos]

I wanted it to ferment dry.....I have used the EC-1118 on the apple wines, apple/raspberry, etc...so used it on this one too.I should consider another yeast on a batch sometime.


Hope it turns out good....usually any wine with raspberry in it is good to us.

 

[NorthernWinos]

Raspberry/Niagara was down to 1.012 this morning...so figured it would be a good day to rack it to a carboy and jugs...

It was very fizzy, so didn't fill the carboy very full...never know how much things will foam when moved....


It's going "GLUG"

"GLUG-GLUG"

All is well.

 

[Guest]

Hey Northern!!!


I just yesterday,bought two 96oz cans of Vintners Raspberry. You Raspberry looked soooooo good!
I think I'm gonna just do the Raspberry though. No mixers. I want to see what it tastes like. Might "port" a bit of it since I've never had a port and it sounds like fun.


Happy Holidays to all...... Mike

 

[NorthernWinos]

Racked the Niagara/Raspberry wine again today...wanted to top it off and get it into a clean carboy....


It tasted quite fine...very different than the Raspberry/Apple we usually have....I think we will like this one too.

 

[NorthernWinos]

Racked this wine and it is much better than expected...

My sweetheart says it could become dangerous it is so good....Usually he likes red wines.

 

[Wade E]

Sure looks tasty!

 

[Waldo]

Beautiful color NW.......Great Job

What weree your tasting notes on it at this point?Edited by: Waldo

 

[NorthernWinos]

Hummm....Tasting Notes....


I am glad we used less Raspberry than when we make Raspberry/Apple Wine......This gave the Niagara Grape Juice a chance to shine....Might use one less quart of Raspberry juice next time.


"It is so good it could be dangerous" that was His Tasting Notes.

 

[Guest]

Hey Tomy:


Regarding your question on yeast.
I asked the same question of one of the local Winery owners here and he said...

"The Montrechet yeast is a fast yeast. Too fast for my (his) fruit wine fermentation." He uses either a champaign or Red Star Premier Cuvee because heferments to absolute dry and then back sweetens.


I liked that answer as well and have read many books and articles on fruit wines and most recomend either Premier Cuvee, Beaujolais or Epernay depending on the type of fruit.


I'm using Premier Cuvee and I'm totally satisfied with my results so far.
Though I've only used Montrechet once on a grape, white zin, it turned out unsatisfactorilly but I think that may not have been the fault of the yeast as there were other factors involved that may have been more prevelant in the results.


Happy Wining!

 

[Guest]

Hey Northern!


You're makin my mouth water big time.
I think I'll go start my Raspberry tonight rather than waiting for tomarrow.


It looks wonderful!!!

 

[NorthernWinos]

Snowed and blowed in today...so bottled this wine....

It is very nice...Thought of ***Sparkling*** half of it, but figured this will go down nicely as is...Maybe the next batch will ***Sparkle*** half of it.


I was a bit disappointed in the color....a tad amber. But, remembered I used the fall bearing berries in this batch, they tend not to be as brilliantly red as the summer variety.


Next time will use a bit less Raspberry Juice...this batch is pretty much Raspberry fruit forward...But...nothing wrong with that.Edited by: Northern Winos