Rick,

I was reading your thread from a year ago on your experience with raspberry
wine. I have a batch going right now. I would like to know how things
turned out for you. Did you get the acid level right?

I did things a little differently than you. I ended up adding 1.5 gallons
of whelche's white grape juice to my black raspberry must. I started with a
TA of 5.5 but since raspberry does not have much TA, most of the acid is
Citric Acid, I don't know how relevant that reading is. I too, tried to use
PH strips but the readings were always inconclusive because the purple juice
on purple strips make it hard to take a reading. I may have to get a PH
meter.

My batch just finished fermentation and now sets at 0.992 SG. It has a nice
raspberry flavor and has a lot of potential. It has a bite that usually is
present with unaged wine. I would really like to know if I will need to
adjust the acid level or not.

My plan is to bulk age for 6 months to a year and then make a sweeter batch
by adding sugar to some and also making a dry batch.

What about oaking? Did you add oak chips? Would you advise oaking
raspberry wine?

Thanks for reading,

Michael