Red Raspberry wine recipe question

[Larryh86GT]

This is the recipe I am using for a 1 gallon plus raspberry wine batch:


6 lbs fresh (frozen and thawed) red raspberries
2-1/4 lbs or so granulated sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/4 tsp grape tannin
9 pints water
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1 crushed Campden tablet
EC1118 or 71B1122 yeast

My question is this - If I substitute 100% storebought grape juice in place of water (seems it would result in a better wine) what would you suggest I change with the rest of the ingredients? Or leave it as is? Sugar amounts will vary according to the SG reading.

Larry

 

[Julie]

This is the recipe I am using for a 1 gallon plus raspberry wine batch:


6 lbs fresh (frozen and thawed) red raspberries
2-1/4 lbs or so granulated sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1/4 tsp grape tannin
9 pints water
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1 crushed Campden tablet
EC1118 or 71B1122 yeast

My question is this - If I substitute 100% storebought grape juice in place of water (seems it would result in a better wine) what would you suggest I change with the rest of the ingredients? Or leave it as is? Sugar amounts will vary according to the SG reading.

Larry

Maybe cut the tannin down to 1/8 tsp since you are adding grape juice and I agree with you on taking a hydrometer reading before adding sugar, I would imagine that you will cutting that down as well.

 

[Wade E]

I would also check the acid before adding it also.

 

[Larryh86GT]

ok. Thanks folks.

Larry

 

[mmadmikes1]

I just bottled Raspberry and it is fantastic without grape juice. I did straight raspberry and a f-pac at end . this is one of the best wines I have made. I would not use the 71B1122 yeast unless you have high acid. Adding acid blend then using a yeast that removes acid is kind of counter productive

 

[Larryh86GT]

By straight raspberry do you mean no water was added?