Raspberry Wine

[Steve]

I started this tonight with my wife, she is having as much fun as I am making wine. This is our first scratch wine...


Here it is in the primary:

Starting SG 1.114, should get just over 15% ABV!!!


We'll pitch the yeast tomorrow, I wanted to use a 71B-1122, but the three I have right now are EC-1118, K1-V1116, and D 47. Any recommendations, I am thinking K1-V1116.

 

[masta]

The K1V-1116 and EC-1118 will ferment your wine completely dry but since your SG is fairly high for a fruit wine I would try the D-47 and you will most likely end up with some residual sugar and the wine will be off-dry.


I made a mead with the same starting SG and it ended up with a finished gravity of 1.005.


So it depends if you plan to sweeten a bit in the end.

 

[Steve]

This wine is for her and she wanted it to be off-dry, so I guess D 47 it is. Thanks for the help... Edited by: Steve

 

[Steve]

Per my recipe I did not add any Tannin, should I???

 

[masta]

I think most raspberry recipes call for some grape tannin....what recipe are you using?

 

[Steve]

Ingredients:
<TABLE =table cellSpacing=1 cellPadding=1 width="100%">
<T>
<TR>
<TD>3 lbs. Blackberries (fresh or frozen)</TD>
<TD>7 Pints Water</TD></TR>
<TR>
<TD>2-1/4 lbs. Sugar</TD>
<TD>1/2 tsp Acid Blend</TD></TR>
<TR>
<TD>1/2 tsp Pectic Enzyme</TD>
<TD>1 Campden, crush</TD></TR>
<TR>
<TD>1 Pkg Wine Yeast</TD>
<TD>1 tsp Yeast Nutrient</TD></TR></T></TABLE>


It is out of a book we bought today, but the same as the one on George's website.

 

[Steve]

My acid level was way off too, 0.20%. I had to add 3 tsp to get it to 0.60%.


Is that ok?Edited by: Steve

 

[masta]

Acid level is perfect at .60%....20% would have been too low and the wine would have been very bland and unbalanced.


Great Job!

 

[Steve]

Thanks, I am going to have to check my Green Apple Riesling and see if it is ok... I love having new toys...


Would it be ok to adjust the acid in a kit if it needs it?

 

[masta]

You should never have to adjust the acid level in a kit even with adding extra sugar to boost the alcohol.

 

[geocorn]

Looking good! You did the right thing by adjusting the acid up to .60%. I just worked with a customer whose acid was too low and the must would not ferment. We added some tartaric acid to get it up to the .60% level and off it took.


If you want more tannic taste in your kit wine, add oak. I would never recommend adjusting the acid on a kit wine.

 

[Steve]

Thanks for the info.

 

[Steve]

Just for fun I checked the Apple kit's acid level, it wasaround 0.65% which sholud be good.

 

[MedPretzel]

to the question of tannin. It gives somewhat of a "bite" to the wine, as well as aids in some forms of fining agents (I forget off-hand which one).





It looks very yummy, and I think you and your wife are going to have a winner-wine there. 1 gallon of it or more?





If it's one gallon, and it turns out fantastic (as all first-time scratch wines do) -- I can tell you with utmost certainty -- look around for 5 gallon carboys. You're gonna need them.

Oh yes, not just one.

 

[Fruit n Nut]

Thats the way to go Steve, start of doing the singular gallons for scratch wines andwhen you find what you like progress to the 5's

 

[Steve]

Checked the SG again before I pitched the yeast, it is @ 1.118, so I hope it does finish off-dry. I'll post more pictures later.


I definitly have to get a scale, my guesstimatingseems to be a little off on sugar weight but, I now have a book that wil help me with that until I get a scale...

 

[Steve]

Does anyone think I should add any Tannin or is it to late? We threw in a hand full of rasins last night.

 

[masta]

The raisins will help add some tannin and I would go with that for now.


Make sure you stir it wellfor the first 3-4 days to give that yeast plenty of oxygen to multiply.


I am thinking the D-47 will work well for you with this starting SG.

 

[Steve]

I think this is going to be the label:

 

[masta]

Man I can almost taste those berries!