{"id":1881,"date":"2013-06-24T06:00:53","date_gmt":"2013-06-24T13:00:53","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/?p=1881"},"modified":"2013-06-24T06:00:53","modified_gmt":"2013-06-24T13:00:53","slug":"raspberry-wine-a-look-at-existing-recipes","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2013\/06\/24\/raspberry-wine-a-look-at-existing-recipes\/","title":{"rendered":"Raspberry Wine: A look at existing recipes"},"content":{"rendered":"

I’ve written about commercial raspberry wine<\/a> before. It’s usually made with 100% raspberries – not diluted with water at all, and that means big bold flavor and aroma. Residual sugar is very high, but balanced against very high acidity. These wines are Texas-sized in every respect. Home winemakers do it differently.<\/p>\n

\nMade well, this wine is fragrant, subtle, dry, and goes with anything except heavy tomato and meat dishes. ~ Terry Garey\n<\/p><\/blockquote>\n

So how exactly do homemade raspberry wine recipes differ? Let’s find out. Here’s a look at some popular recipes that have stood the test of time.
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<\/p>\n

Terry Garey’s “Furst Raspberry Wine”<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Recipe for 1 gallon (3.785 liters) of Raspberry Wine<\/caption>\n
Ingredient<\/th>\nUS Measure<\/th>\nMetric Measure<\/th>\n<\/tr>\n<\/thead>\n
Water<\/td>\n3.75 quarts<\/td>\n3.6 liters<\/td>\n<\/tr>\n
\nSugar<\/a><\/td>\n2.25 lb<\/td>\n1 kg<\/td>\n<\/tr>\n
\nRasberries<\/a><\/td>\n3 – 4 lb<\/td>\n1.4 – 1.8 kg<\/td>\n<\/tr>\n
Acid Blend<\/td>\n0.5 tsp<\/td>\n2.5 ml<\/td>\n<\/tr>\n
Tannin<\/td>\n0.125 tsp<\/td>\n0.5 ml<\/td>\n<\/tr>\n
Yeast Nutrient<\/td>\n1 tsp<\/td>\n5 ml<\/td>\n<\/tr>\n
Campden Tablet<\/td>\n1<\/td>\n1<\/td>\n<\/tr>\n
Pectic Enzyme<\/td>\n0.5 tsp<\/td>\n2.5 ml<\/td>\n<\/tr>\n
Wine Yeast<\/td>\n1 packet<\/td>\n1 packet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Procedure<\/h2>\n

The raspberries can be fresh or frozen, the campden tablet is optional, and she recommends Montrachet or Champagne wine yeast.<\/p>\n

    \n
  • Dissolve sugar in water, then boil<\/li>\n
  • Put raspberries in a straining bag, then crush<\/li>\n
  • Pour hot water over the berries, then add acid, tannin, & nutrient<\/li>\n
  • Wait for the temperature to come down, then add the campden tablet<\/li>\n
  • Wait 12 hours (if not using a campden tablet, just wait for the must to cool), then add the pectic enzyme<\/li>\n
  • Take a hydrometer reading (SG), wait 12 hours, then add yeast<\/li>\n
  • After fermentation begins, stir daily<\/li>\n
  • After fermentation subsides (about a week), remove the straining bag with the fruit<\/li>\n
  • Rack to a secondary fermenter when the SG drops below 1.030<\/li>\n
  • Rack again when you notice sediment<\/li>\n
  • Wait six months, sweeten if desired, then bottle<\/li>\n<\/ul>\n

    Thoughts<\/h2>\n