raspberry wine

The following is a recipe for an excellent blueberry wine. I think that you should be able to substitute raspberries directly.

Crush the fruit in primary; add 1 gallon hot tap water, 1.5 cups Concord juice, let cool to 85ºF (30ºC), add DAP, add sugar to 1.100, stir, adjust acid to .60, stir, add K2S2O5, let sit for 7 hours, sprinkle yeast; place on heating pad, cover loosely. Stir daily for five days. Strain and rack into carboy, top up with water, and attach airlock. Rack in three weeks, and every three months for one year. Bottle. Let age for at least one year.

Check the recipes for raspberry on Jack Keller's site.

Ray

Look here.. Jack Keller has recipes for mos fruit..

http://w>does anyone have a recipe for raspberry wine, i would be most grateful

Thankyou for your help

robert.

J Dix> Robert, 4 lbs of Raspberries should make you a gallon of wine. I would

Thankyou for your help

robert.

A.J. Rawls wrote:

Thankyou for your help

robert.

Negodki wrote:

Why do you add Concord juice to your berry wine? Is it to add some nutrient missing in other fruit?

I make blueberry and raspberry, elderberry, mulberry, and strawberry, using only that fruit, with good results. (E.g., a gold medal at the local AWS tasting a month ago for the blueberry, and missed a gold by one point for the elderberry and .4 of a point for plum.)

(I do add tannin, pectic enzyme, etc. as needed.)

(And I recognize that a local AWS tasting is not quite the same as a rating from the Wine Spectator.)

vince norris

The Concord juice increases the vinosity of the wine. It helps it to ferment, and it improves the body and flavour. There are many nutrients (and combinations of nutrients) in grapes (and thus grape juice and raisins) which do not occur in other fruits. Similarly, I add Thompson juice to certain white fruit wines, and raisins to apple wines. The addition of grape juice (or grape juice concentrate) is very common in "country wine" recipes.

There are many different ways to make good wine. I do NOT enter competitions. I make wine to please my palette, not a panel of "experts". However, when I do share my wines with others, including "experts", the comments I receive are usually in the nature of "That's the best .... wine I have ever tasted!" This is more satisfying to me than any gold medal.

That's quite true. I add yeast nutrient to solve that problem.

I enter only the local AWS chapter annual tasting. It would be rather anti-social not to enter with my fellow members. In fact, we organized the chapter primarily to assist one another, and blind tastings are a good way to do it.

Yes, I think all winemakers do. But I never take compliments literally; people try to be kind, rather than brutally truthful. Blindfold tastings are better to get an honest appraisal. I guess that's another reason I enter the tastings.

vince norris

If yeast "nutrient" provided everything present in grapes (and lacking in other fruits), we wouldn't need grapes. Yeast nutrient provides organic chemicals which make the yeast thrive. It does not provide everything present in grapes which is absent in other fruits. It is simpler to add some grape juice [concentrate] than to try to reproduce all that which nature does so well. As I stated earlier, there are many diverse methods of making good wine.

I don't take compliments literally, but I do take critical evaluation to heart.. My friends are brutally honest. If they didn't like it, they would say so. And they don't give praise lightly.

The point is/was: I add Concord juice in the recipe I posted. The results are favorable. You don't add Concord juice. The results are favorable. I don't require a gold medal to know my wine is good. Is it better than yours? Who cares?

I wasn't trying to imply my wine is better than yours; I was just asking you for your rationale for adding concord juice to fruit wine.

I'm always willing to learn something new, and may try that next fall.

Not I!

vince norris

It's always advisable to read "all the articles" in a thread before commenting. Avoids foot-in-mouth disease. [If your newsgroup reader does not provide "back issues", they may be viewed at

Bloody hell negodki, you're getting touchy.

Anyway Jack, the flavour of raspberry is so strong, that it is often used to give other wines an extra flavour, or bouquet. A pure raspberry wine imho is very nice when made of 1-1.5 kg per 4.5 l wine at the most. It can be given more body with grape concentrate as the total fruit content is quite low. Everybody decides for themselves.

Rene.

I also add 2 kg black currant and 2 kg raisins to a 30 liter batch. Make the wine much better than pure raspberry wine. A neighbour offered me aprox $ 20 for a bottle... but I did not want to sell (it's illegal).

Jørn Dahl-Stamnes, EDB Teamco AS e-mail: snipped-for-privacy@nospam.novit.no (remove nospam first) web:

Jørn Dahl-Stamnes wrote "the flavour of raspberry is so strong, that it is often used to give other wines an extra flavour, or bouquet. A pure raspberry wine imho is very nice when made of 1-1.5 kg per 4.5 l wine at the most. It can be given more body with grape concentrate as the total fruit content is quite low. Everybody decides for themselves. I also add 2 kg black currant and 2 kg raisins to a 30 liter batch. Make the wine much better than pure raspberry wine."

I've never made a raspberry wine but I judged 9 black raspberry wines this last weekend at the Greater Kansas City Cellarmaster's wine contest. Quite a few of these wines contained a portion of grape juice/wine in the mix. IMO the only wines that actually smelled like raspberries, tasted like raspberries, and had the tartness that I associate with raspberries, were the pure raspberry versions. Most all of the wines were nicely made and very drinkable. But if it's raspberry you're after I think it's better to be a purest.

Bill Frazier Olathe, Kansas

I believe he meant 4.5 liters.