thanks everyone for your comments and your input.
I really appreciate them all!
I wish you all a very happy new year!

Well, I went back and forth, back and forth....
pure juice wine, or dilute, pure, dilute, pure, dilute....

I finally decided....I wanted more of the volume this year...
And see how it turns out.
Then, next year, I can do it differently, and just go with the pure juice...
I guess that's the beauty of it, as one of you said....
there's no perfect recipe, you can create your own, and try it in different
ways,

So, I took the pure juice, and also the water in which the seeds and
leftover pulp had sat in for two days,
and ended up with about 3 gallons of juice.
I added one more gallon, to get four, and added sugar to get a reading of
1.090....
Added yeast nutrient, energizer, a bit of tannin, and....
now the yeast.

So, now I wait...and see how it all goes.

Thanks again.

Rick



"Rick Vanderwal" > wrote in message
...
> Tonight I just pressed two gallons of pure raspberry juice from the 18 or
so
> pounds I had frozen from my bushes this summer.
>
> I've read a number of recipes...and I guess I'd like some advice as to
what
> to do....
>
> 1. Use the two gallons to make two gallons of really rich wine?
> 2. Dilute it to make a larger quanitity, but less acidic wine? And if
> so, how much water should I add for dilution? Could I add double the
> water, to bring the total to four gallons? or even five? But would that
> water it down too much?
> 3. Buy a can of Oregon pure seedless raspberry puree and add it to what
I
> have and bring the total to five gallons for lots of flavourful wine?
>
> I have the juice sitting in the garage in a closed bucket, so i'd love to
> act on it quickly. The temperature is 40 degrees so it should hold for a
> day or two. Any advice would be greatly appreciated! Thanks! You guys
> and gals are always a lot of help!!!
>
> Sincerely, Rick Vanderwal
> Fremont, Michigan
>
>
>