mail box wrote:
> On 8/18/2006 3:01 PM, Jørn Dahl-Stamnes wrote:
> [snipped]
>> Tony wrote:
>>
>>
>>>Hi,
>>>
>>>I've just made some Raspberry wine and almost followed Berry's recipe but
>>>chucked in a litre of grape juice. He says it comes out very sweet, but
>>>just had a taste and its as dry as dry can be. Already lovely in fact.
>>
>>
>> You have to add sugar to it after the fermentation has stopped. Raspberry
>> wine is best if it is a bit sweet.
>>
>> I use to make 2 or 3 batches of it every year. This year I have made one
>> with raspberry/raisin and one raspberry/figs.
>
> Jørn,
>
> I'd love to hear how your fig blend turned out! I make a fig mead each
> year with fruit from my in-law's trees, but it's such a strong flavor,
> and a bit unique as well, that I've never thought to blend it with
> anything else. Could you share your recipe?
> My yearly fig mead is typically 12 lbs fresh figs and about 8lbs of
> honey, fermented dry. This is a 5 gallon batch. In recent years I've
> taken to splitting the batch at bottling and sweetening a portion of it,
> to better appeal to the sweet mead lovers amongst my friends.
I have made a rasberry/figs before and it turn out to be a bit 'lighter'
both in color and in taste. I have asked other if they can tell what I have
added to the rasberry. Some have guessed figs and some can't tell.
I got a web-page with recipies, but those are in Norwegian. The
rasberry/figs this year is:
6 kg fresh rasberry and 2 kg dried figs. I cut the figs in parts and then I
have about 10 liter of boiling water of the rasberry/figs. I let this cool
down before adding nutrition, enzymes and yeast.
When the first part of the fermentation is over, I remove the rasberry and
figs from the must, have it [the must] on a 30 liters glass carboy, add 3
kg sugar and more water. After a while, when the fermentation is reduced, I
add 1.5 kg sugar and fill the carboy up with water to it's neck.
Normally it takes about 2-3 months before the fermentation is over. But this
year we have had a very warm summer, so the fermentation is almost
completed after 3 weeks.
This will be a dry wine. I use to add about 1/2 kg of sugar after it the
clearing, to make it a bit sweet.
--
Jørn Dahl-Stamnes
http://www.dahl-stamnes.net/dahls/