{"id":109,"date":"2007-10-03T06:00:32","date_gmt":"2007-10-03T13:00:32","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/10\/03\/raspberry-wine-recipe\/"},"modified":"2007-10-03T06:00:32","modified_gmt":"2007-10-03T13:00:32","slug":"raspberry-wine-recipe","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/10\/03\/raspberry-wine-recipe\/","title":{"rendered":"Raspberry Wine Recipe"},"content":{"rendered":"

I made raspberry wine last year. I haven’t talked about it before because I made it and racked it before I started blogging. I also made it before I owned a pH meter or an acid test kit, so I was really flying blind. How do you make raspberry wine without measuring the acidity? I measured what I could, then I consulted Ben Rotter’s table of fruit data<\/a>. It’s a goldmine of data about sugar, acid, and tannins in fruit as well as juice yield.<\/p>\n

Raspberry Wine Recipe<\/h2>\n

My 10.75 lb (4.9 kg) of raspberries<\/a> yielded 3 quarts (2.8 liters) of SG 1.050 juice. My notes show that I expected a TA of 14-18 g\/L, though when I look at the table now that seems low. I picked the fruit at a U-pick farm after some unusually hot weather. My notes don’t say, but maybe I was expecting the hot weather to lower the acid. At any rate, I dissolved 3 lb (1.4 kg) sugar<\/a> in 3.3 quarts (3.1 liters) of water. I treated with sulfite<\/a>, pectic enzyme, and nutrient then pitched the yeast. It fermented to dryness in less than two weeks.<\/p>\n

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More on raspberry wine<\/h3>\n