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raspberry wine
does anyone have a recipe for raspberry wine, i would be most grateful
for any information, as i have four pounds of them in the freezer waiting some attention. Robert. |
raspberry wine
"Robert Hanson" > wrote:
> does anyone have a recipe for raspberry wine, i would be most grateful > for any information, as i have four pounds of them in the freezer > waiting some attention. The following is a recipe for an excellent blueberry wine. I think that you should be able to substitute raspberries directly. 1.7 lbs. Frozen blueberries 1 gal Water 1.5 cups Concord juice 3.19 lbs. Sugar 3.5 tsp. Acid blend 1 tsp. / gal. DAP 1 tsp. / gal. K2S2O5 (on each racking) 1 packet Montrachet yeast 12 gm. / gal. French Oak chips Crush the fruit in primary; add 1 gallon hot tap water, 1.5 cups Concord juice, let cool to 85ºF (30ºC), add DAP, add sugar to 1.100, stir, adjust acid to .60, stir, add K2S2O5, let sit for 7 hours, sprinkle yeast; place on heating pad, cover loosely. Stir daily for five days. Strain and rack into carboy, top up with water, and attach airlock. Rack in three weeks, and every three months for one year. Bottle. Let age for at least one year. |
raspberry wine
Check the recipes for raspberry on Jack Keller's site.
Ray "Robert Hanson" > wrote in message ... > does anyone have a recipe for raspberry wine, i would be most grateful > for any information, as i have four pounds of them in the freezer > waiting some attention. > > > Robert. > |
raspberry wine
Look here.. Jack Keller has recipes for mos fruit..
http://winemaking.jackkeller.net/redrasp.asp On Wed, 29 Oct 2003 22:49:23 +0000, Robert Hanson > wrote: >does anyone have a recipe for raspberry wine, i would be most grateful >for any information, as i have four pounds of them in the freezer >waiting some attention. > > >Robert. |
raspberry wine
Robert, 4 lbs of Raspberries should make you a gallon of wine. I would
follow one of Jack Keller's recipes as was suggested. A couple of helpful points on the Raspberries for you though. If you have one use a nylon fine straining bag to put the Raspberries in (a cleaning stocking could also work). Try not to force the seeds through the bag my too much pressure. After 5-7 days pull out the bag with the mushy contents and let it drip out into the bucket. Dont wring it out or you will force the seeds through the bag, and they are quite bitter and contribute what I think is a negative quality to the wine. Also a bit of aging does Raspberry wonders to smooth it out. HTH John Dixon "Robert Hanson" > wrote in message ... > does anyone have a recipe for raspberry wine, i would be most grateful > for any information, as i have four pounds of them in the freezer > waiting some attention. > > > Robert. > |
raspberry wine
Thankyou for your help
robert. J Dixon wrote: > Robert, 4 lbs of Raspberries should make you a gallon of wine. I would > follow one of Jack Keller's recipes as was suggested. A couple of helpful > points on the Raspberries for you though. If you have one use a nylon fine > straining bag to put the Raspberries in (a cleaning stocking could also > work). Try not to force the seeds through the bag my too much pressure. > After 5-7 days pull out the bag with the mushy contents and let it drip out > into the bucket. Dont wring it out or you will force the seeds through the > bag, and they are quite bitter and contribute what I think is a negative > quality to the wine. Also a bit of aging does Raspberry wonders to smooth > it out. HTH > John Dixon > "Robert Hanson" > wrote in message > ... > >>does anyone have a recipe for raspberry wine, i would be most grateful >>for any information, as i have four pounds of them in the freezer >>waiting some attention. >> >> >>Robert. >> > > > |
raspberry wine
Thankyou for your help
robert. A.J. Rawls wrote: > Look here.. Jack Keller has recipes for mos fruit.. > > http://winemaking.jackkeller.net/redrasp.asp > > On Wed, 29 Oct 2003 22:49:23 +0000, Robert Hanson > > wrote: > > >>does anyone have a recipe for raspberry wine, i would be most grateful >>for any information, as i have four pounds of them in the freezer >>waiting some attention. >> >> >>Robert. > > |
raspberry wine
Thankyou for your help
robert. Negodki wrote: > "Robert Hanson" > wrote: > > >>does anyone have a recipe for raspberry wine, i would be most grateful >>for any information, as i have four pounds of them in the freezer >>waiting some attention. > > > The following is a recipe for an excellent blueberry wine. I think that you > should be able to substitute raspberries directly. > > 1.7 lbs. Frozen blueberries > 1 gal Water > 1.5 cups Concord juice > 3.19 lbs. Sugar > 3.5 tsp. Acid blend > 1 tsp. / gal. DAP > 1 tsp. / gal. K2S2O5 (on each racking) > 1 packet Montrachet yeast > 12 gm. / gal. French Oak chips > > Crush the fruit in primary; add 1 gallon hot tap water, 1.5 cups Concord > juice, let cool to 85ºF (30ºC), add DAP, add sugar to 1.100, stir, adjust > acid to .60, stir, add K2S2O5, let sit for 7 hours, sprinkle yeast; place on > heating pad, cover loosely. Stir daily for five days. Strain and rack into > carboy, top up with water, and attach airlock. Rack in three weeks, and > every three months for one year. Bottle. Let age for at least one year. > > > |
raspberry wine
Why do you add Concord juice to your berry wine? Is it to add some
nutrient missing in other fruit? I make blueberry and raspberry, elderberry, mulberry, and strawberry, using only that fruit, with good results. (E.g., a gold medal at the local AWS tasting a month ago for the blueberry, and missed a gold by one point for the elderberry and .4 of a point for plum.) (I do add tannin, pectic enzyme, etc. as needed.) (And I recognize that a local AWS tasting is not quite the same as a rating from the Wine Spectator.) vince norris |
raspberry wine
vincent p. norris > wrote:
> Why do you add Concord juice to your berry wine? Is it to add some > nutrient missing in other fruit? The Concord juice increases the vinosity of the wine. It helps it to ferment, and it improves the body and flavour. There are many nutrients (and combinations of nutrients) in grapes (and thus grape juice and raisins) which do not occur in other fruits. Similarly, I add Thompson juice to certain white fruit wines, and raisins to apple wines. The addition of grape juice (or grape juice concentrate) is very common in "country wine" recipes. > I make blueberry and raspberry, elderberry, mulberry, and strawberry, > using only that fruit, with good results. (E.g., a gold medal at the > local AWS tasting a month ago for the blueberry, and missed a gold by > one point for the elderberry and .4 of a point for plum.).... > (And I recognize that a local AWS tasting is not quite the same as a > rating from the Wine Spectator.) There are many different ways to make good wine. I do NOT enter competitions. I make wine to please my palette, not a panel of "experts". However, when I do share my wines with others, including "experts", the comments I receive are usually in the nature of "That's the best .... wine I have ever tasted!" This is more satisfying to me than any gold medal. |
raspberry wine
>There are many nutrients (and combinations of nutrients) in grapes (and thus grape
>juice and raisins) which do not occur in other fruits. That's quite true. I add yeast nutrient to solve that problem. > I do NOT enter competitions. I enter only the local AWS chapter annual tasting. It would be rather anti-social not to enter with my fellow members. In fact, we organized the chapter primarily to assist one another, and blind tastings are a good way to do it. > However, when I do share my wines with others... Yes, I think all winemakers do. But I never take compliments literally; people try to be kind, rather than brutally truthful. Blindfold tastings are better to get an honest appraisal. I guess that's another reason I enter the tastings. vince norris |
raspberry wine
> I add yeast nutrient to solve that problem.
If yeast "nutrient" provided everything present in grapes (and lacking in other fruits), we wouldn't need grapes. Yeast nutrient provides organic chemicals which make the yeast thrive. It does not provide everything present in grapes which is absent in other fruits. It is simpler to add some grape juice [concentrate] than to try to reproduce all that which nature does so well. As I stated earlier, there are many diverse methods of making good wine. > Yes, I think all winemakers do. But I never take compliments > literally; people try to be kind, rather than brutally truthful. > Blindfold tastings are better to get an honest appraisal. I guess > that's another reason I enter the tastings. I don't take compliments literally, but I do take critical evaluation to heart.. My friends are brutally honest. If they didn't like it, they would say so. And they don't give praise lightly. The point is/was: I add Concord juice in the recipe I posted. The results are favorable. You don't add Concord juice. The results are favorable. I don't require a gold medal to know my wine is good. Is it better than yours? Who cares? |
raspberry wine
>I don't require a gold medal to know my wine is good. Is it better than yours?
I wasn't trying to imply my wine is better than yours; I was just asking you for your rationale for adding concord juice to fruit wine. I'm always willing to learn something new, and may try that next fall. >Who cares? Not I! vince norris |
raspberry wine
Jack Schmidling" > wrote:
> I have not read all the articles in this thread but I am working on my first > raspberry wine. We usually make jam with them but still have some left from > last year so I thought I would give it a try. > I can not think of a single reason > for adding grape juice to this wine. The raspberry flavor is so intense and > wonderful that I would only think it a loss to dilute it. > This is truly a unique and lovely wine and needs nothing but water and sugar > to help it along. It's always advisable to read "all the articles" in a thread before commenting. Avoids foot-in-mouth disease. [If your newsgroup reader does not provide "back issues", they may be viewed at http://groups.google.com/groups?hl=e...s.winemaking.] 1) The original poster asked for a raspberry wine recipe. I gave them a successful blueberry wine recipe, and suggested that --- in my opinion --- one could substitute raspberries for blueberries, and use basically the same recipe. I did NOT suggest that this was the only possible recipe, or that it was superior to all others. 2) Vincent asked why I included grape juice in the recipe, and noted that he had won several gold medals without using grape juice. 3) I explained the function of the grape juice, noting that it is a common ingredient in "country" (i.e. non-grape) wines. I also noted that --- for me --- winning competitions is not the goal, but rather producing a wine that I and those with whom I share enjoy. And that's what I do. 4) Making jam is quite different from making wine, and the flavours and textures one expects in the two are quite dissimilar. 5) Since this is your "first raspberry wine", I don't think you are in a position to judge whether or not the addition of grape juice to the must would enhance or detract from the end result. 6) As I've stated 4 times in this thread, there are many ways to make excellent wines, and ALL of them are good. |
raspberry wine
Bloody hell negodki, you're getting touchy.
Anyway Jack, the flavour of raspberry is so strong, that it is often used to give other wines an extra flavour, or bouquet. A pure raspberry wine imho is very nice when made of 1-1.5 kg per 4.5 l wine at the most. It can be given more body with grape concentrate as the total fruit content is quite low. Everybody decides for themselves. Rene. "Negodki" > wrote in message >... > Jack Schmidling" > wrote: > > I have not read all the articles in this thread but I am working on my > first > > raspberry wine. We usually make jam with them but still have some left > from > > last year so I thought I would give it a try. > > I can not think of a single reason > > for adding grape juice to this wine. The raspberry flavor is so intense > and > > wonderful that I would only think it a loss to dilute it. > > This is truly a unique and lovely wine and needs nothing but water and > sugar > > to help it along. > > It's always advisable to read "all the articles" in a thread before > commenting. Avoids foot-in-mouth disease. [If your newsgroup reader does not > provide "back issues", they may be viewed at > http://groups.google.com/groups?hl=e...s.winemaking.] > > 1) The original poster asked for a raspberry wine recipe. I gave them a > successful blueberry wine recipe, and suggested that --- in my opinion --- > one could substitute raspberries for blueberries, and use basically the same > recipe. I did NOT suggest that this was the only possible recipe, or that it > was superior to all others. > > 2) Vincent asked why I included grape juice in the recipe, and noted that he > had won several gold medals without using grape juice. > > 3) I explained the function of the grape juice, noting that it is a common > ingredient in "country" (i.e. non-grape) wines. I also noted that --- for > me --- winning competitions is not the goal, but rather producing a wine > that I and those with whom I share enjoy. And that's what I do. > > 4) Making jam is quite different from making wine, and the flavours and > textures one expects in the two are quite dissimilar. > > 5) Since this is your "first raspberry wine", I don't think you are in a > position to judge whether or not the addition of grape juice to the must > would enhance or detract from the end result. > > 6) As I've stated 4 times in this thread, there are many ways to make > excellent wines, and ALL of them are good. |
raspberry wine
Jørn Dahl-Stamnes wrote "the flavour of raspberry is so strong, that it is often used to give other wines an extra flavour, or bouquet. A pure raspberry wine imho is very nice when made of 1-1.5 kg per 4.5 l wine at the most. It can be given more body with grape concentrate as the total fruit content is quite low. Everybody decides for themselves. I also add 2 kg black currant and 2 kg raisins to a 30 liter batch. Make the wine much better than pure raspberry wine." I've never made a raspberry wine but I judged 9 black raspberry wines this last weekend at the Greater Kansas City Cellarmaster's wine contest. Quite a few of these wines contained a portion of grape juice/wine in the mix. IMO the only wines that actually smelled like raspberries, tasted like raspberries, and had the tartness that I associate with raspberries, were the pure raspberry versions. Most all of the wines were nicely made and very drinkable. But if it's raspberry you're after I think it's better to be a purest. Bill Frazier Olathe, Kansas |
raspberry wine
On 11/10/03 10:21 PM, in article 3fb06423$0$6953$afc38c87@, "Jack
Schmidling" > wrote: > > "Rene" > > >> A pure >> raspberry wine imho is very nice when made of 1-1.5 kg per 4.5 l wine >> at the most........ > > What do those numbers represent? 4.51 what of wine? I believe he meant 4.5 liters. -- Greg Cook http://homepage.mac.com/gregcook/Wine (remove spamblocker from my email) |
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