View Single Post
  #11 (permalink)   Report Post  
jmreiter
 
Posts: n/a
Default raspberry wine advice

Hi Fred,
I like your point. And you do make another very good case, not to mix
fresh fruit with canned/processed fruit. I agree, there is nothing _wrong_
with using a canned puree to make wine.
Happy Winemaking,
Joanne
"frederick ploegman" > wrote in message
...
> Hi Joanne
>
> With all due respect, I would like to offer some other points of
> consideration when discussing the use of heat in winemaking.
> About the only way to avoid having heat used at some point in
> the process, is to make the wine from fresh fruit or "flash frozen"
> fruit.
>
> Consider: Anything that is canned uses heat during the process
> for pasteurization, even though the label may not say so.
> Consider: Many frozen things either say "pasteurized" on the label
> or are in the form of concentrates.
> Consider: The normal commercial process used to make concentrates
> also uses heat. So anything made from concentrate, or anything
> which says on the label that it has been "reconstituted from
> concentrate", has had heat used on it at some point during processing.
> Consider: Virtually all kits are made with juices that have been
> pasteurized, condensed, or reconstituted from concentrate, which
> means heat was used. They also have the tartaric acid removed
> which places them in the "non-tartaric" class of wines ( but that
> is another subject)
> Consider: Commercial jams and jellies use heat during the process.
>
> The list goes on, but the bottom line is that anyone that has ever
> made wine from any of these things has been making (so called)
> "hot process" wines. There is nothing *wrong* with such wines,
> but yes, they are different from "fresh fruit" (cold process) wines,
> and folks should be aware of the differences. I make both hot
> and cold process wines using the same fruit, and each has it's
> following among my friends.
> HTMS (?) HTH
>
>
> "jmreiter" > wrote in message
> ...
> > Rick,
> > no, no, no, NO! In my experience, you don't need to pour hot water

over
> > any raspbery must/pulp. This hot/boiling water thing is a pet peeve of
> > mine. For the most part, it is an ancient holdover from the days before

> Pot.
> > Metabisulphite. Cold water would have done just as well. Jack Keller
> > staunchly maintains that you need hot/boiling water on _some_ fruits to
> > "set" the color. That may be for a minority of fruits (into which Jack
> > Keller lumps raspberry). However, I found that this is not necessarily

so
> > for raspberry as I have had successful color retention for up to two

> years.
> > Raspberry wine is Heavenly! And I second Ben Rotter's suggestion

that
> > you do a non-diluted raspberry wine. You could add the water which you
> > poured over the remaining pulp. HOWEVER, I strongly suggest that you

check
> > the TA and the pH of both your juice AND the water you poured over the

> pulp.
> > I've heard that a lot of acid can come off the seeds, but I would love

to
> > see if this is true. I'd be especially interested if the is a difference

> in
> > pH......
> > I would stay away from adding any canned puree to a fresh fruit.

Have
> > fun with your wine and let us know what happens.
> > Joanne
> >
> > "Rick Vanderwal" > wrote in message
> > ...
> > > I'm going to assume that the proper TA would be around .65 for a fruit
> > > wine....
> > >
> > > I do think I would like a larger volume of wine....
> > > 2 gallons for all those raspberries and all that work will only yield

me
> > 10
> > > bottles, and if it turns our really good, I'd rather have 15 or 20

> rather
> > > than 10.... I once had some raspberry wine and it was HEAVENLY!

> Very
> > > rich, balanced, strong raspberry flavour. This past summer I had some
> > > raspberry wine and you could barely taste the raspberry....I

definitely
> > > would like to have it closer to the first one I tried and not the

> > latter....
> > > So I want to keep a strong flavoru concentration...
> > >
> > > One thing I also did last night I forgot to write about....I took all

> the
> > > pulp and seeds that I had extrated using the Victorio Strainer and the

> > Berry
> > > screen....so, absolutely no seeds in the juice... But I took the

seeds
> > and
> > > leftover pulp, put it in a straining bag, and poured hot water over

it,
> > > extracting all the nice red colour and aroma from the remaining pulp.

> > I'll
> > > only leave it on there one day or so...so I don't pick up any strange
> > > flavours from the seeds. So that might be another 1/2 gallon of
> > > "juice"....not as strong as the extracted juice, but still pretty
> > > flavourful.
> > >
> > > Thanks for your ideas. Will still welcome other comments if there's
> > > anything else to add by anyone. Thanks again.
> > >
> > > Rick Vanderwal
> > > "Ben Rotter" > wrote in message
> > > om...
> > > > Rick Vanderwal wrote:
> > > >
> > > > > 1. Use the two gallons to make two gallons of really rich wine?
> > > >
> > > > Being an advocate of 100% juice wines I'd say go for it! But *as

long
> > > > as* you can produce a balanced wine from that juice. I would

recommend
> > > > you check your TA and reduce with carbonate if necessary.
> > > >
> > > > > 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?
> > > >
> > > > When raspberry wine is diluted, it's often reduced in concentration

by
> > > > 3-5 times. If you are diluting for balance reasons alone, as you
> > > > indicate: I'd again suggest you check the TA and dilute only enough

to
> > > > give a reasonable TA, but no further. There is no point in diluting
> > > > beyond that and then having to add acid blend, unless your aim is to
> > > > change the acid profile of the wine.
> > > >
> > > > > 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?
> > > >
> > > > If you are happy with the quality of the puree (flavour and acid

wise)
> > > > and you can gain considerable volume from it, why not. Again I'd
> > > > stress the balance issue though.
> > > >
> > > > Ben
> > > > http://members.tripod.com/~BRotter/100juice.htm
> > >
> > >

> >
> >

>
>