Beer and Wine: The Blog


 

Raspberry Wine VI

June 27th, 2020 by Nate


I needed to clean out my freezer, and had quite a few raspberries. I had a total of 17 pounds of frozen raspberries, collected over the past couple years, which I will use to make this new batch of wine.

Raspberry Wine VI

Fruit Wine – Kent, WA
5 Gallons
OG: 1.090 FG: -.— %ABV: -.- TA: -.-%
Fermentables
17 lb Raspberries, Frozen
8 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
1 package Premier Cuvee Wine Yeast
Additives
1 Tbsp Pectic Enzyme
5 tsp Yeast Nutrient

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Plum Wine V

June 27th, 2020 by Nate


I needed to clean out my freezer, so it’s time to use up my stockpile of plums. I had 24 pounds of frozen plums, collected over the past few years, which I will use to make this new batch of wine.

Plum Wine V

Fruit Wine – Kent, WA
5 Gallons
OG: 1.077 FG: -.— %ABV: -.- TA: 0.–%
Sugars
24 lb Frozen Plums
6 lb Sugar
Additives
1 Tbsp Pectic enzyme
5 tsp Yeast Nutrient
Yeast
1.00 Packet Cote des Blancs Wine Yest

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Blackberry Wine III

August 25th, 2019 by Nate


I went out and spent around 3 hours picking blackberries since they are starting to get ripe, and I have now run out of blackberry wine. The berries seemed to be smaller this year, maybe it is a bit early in the season or they didn’t get enough water, so it took a while to get the amount I wanted. I ended up with 20 pounds of fresh blackberries to use for this wine.

Blackberry Wine

5 Gallons
OG: 1.125 FG: 1.002 %ABV: 18.1 TA: -.–%
Sugars
20.00 lb Fresh blackberries, frozen
12.00 lb Sugar
Additives
3.00 tsp Yeast nutrient
2.00 tsp Pectic enzyme
Yeast
1.00 Packet Cote des Blancs Wine Yeast

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Raspberry Wine V

July 12th, 2019 by Nate


Time for more raspberry wine. We have been getting lots of berries this year even though we have fewer plants than we have had in the past. They just continue producing, so I am running out of freezer space for more berries. To make this batch, I used some older frozen berries I had and some of the berries I had already frozen from this year (5 lbs. from 2017, 7 lbs. from 2018, 3 lbs. from 2019).

Raspberry Wine V

Fruit Wine – Kent, WA
5 Gallons
OG: 1.100 FG: 0.992 %ABV: 15.2 TA: -.-%
Fermentables
15 lb Raspberries, Frozen
12 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2.5 tsp Pectic Enzyme
5 tsp Yeast Nutrient

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Raspberry Wine IV

July 17th, 2017 by Nate


I’m doing another batch of raspberry wine now that the berries are coming in. I had some saved in the freezer (4 lbs. from 2013, 6 lbs. from 2016) but have been waiting for enough to do a 5 gallon batch. In the past week or so I have picked another several pounds, so I finally have enough.

Raspberry Wine IV

Fruit Wine – Kent, WA
5 Gallons
OG: 1.090 FG: 1.000 %ABV: 12.5 TA: -.-%
Fermentables
15 lb Raspberries, Frozen
8 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2.5 tsp Pectic Enzyme
5 tsp Yeast Nutrient

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Strawberry Wine III

May 13th, 2017 by Nate


Strawberry Wine III

Fruit Wine – Kent, WA
1 Gallons
OG: 1.080 FG: 1.000 %ABV: 10.5 TA: -.-%
Fermentables
4 lb Strawberry Fruit Packs, Frozen
1 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
1/2 tsp Pectic Enzyme

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Plum Wine IV

August 28th, 2016 by Nate


Our plums are ripe early this year, and we need to use some up. I haven’t made my Pume Wine in a few years now, so I figured it would be good to make a new vintage. I am following the standard recipe I have used in the past, but I am cutting the sugar in half to make a bit of a lighter wine and to see how else that affects the final flavor. I am also skipping the step with the Campden tablets, as the ones I had were old and probably not effective anymore.

Plum Wine IV

Fruit Wine – Kent, WA
5 Gallons
OG: 1.065 FG: 1.000 %ABV: 9.0 TA: 0.–%
Sugars
25.00 lb Fresh Plums
5.00 lb Sugar
Additives
1.00 Tbsp Pectic enzyme
1.50 tsp Grape Tannin
Yeast
1.00 Packet Cote des Blancs Wine Yest

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Mango Wine

May 26th, 2014 by Nate


I’ve been wanting to try making Mango Wine for a little while now. I helped my brother make some while I was visiting him a couple years ago, but he didn’t give it the best reviews on the results. I had some ripe mangoes that I had put in my freezer last year, and then I recently came into a box full of very ripe mangoes that needed to be used somehow. Well, that made it pretty easy to decide to finally make this wine. I’m aiming for a sweeter desert wine, and may play with some back sweetening if there isn’t enough residual sugar left over.

Mango Wine

Fruit Wine – Kent, WA
3 Gallons
OG: 1.100 FG: 0.990 %ABV: 14.7 TA: -.-%
Fermentables
1 gallon Blended mango (~17 mangoes)
4 lb Sugar
Yeast
1 package Premier Cuvee Wine Yeast
Additives
1.5 tsp Pectic Enzyme

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Raspberry Wine III

August 31st, 2013 by Nate


I made another batch of Raspberry Wine today. The berries were picked from our garden and then put in the freezer to store, and I used some from both last year and this year in this batch of wine.

Raspberry Wine III

Fruit Wine – Kent, WA
5 Gallons
OG: 1.090 FG: 0.994 %ABV: 12.6 TA: -.-%
Fermentables
15 lb Raspberries, Frozen
10 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2.5 tsp Pectic Enzyme

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Rhubarb Wine III

July 7th, 2013 by Nate


Another batch of rhubarb wine is in the mix, since the frozen rhubarb is bulky and taking up space in my freezer. Space I need so that I can freeze raspberries which are coming into season and soon plums as well. I’m making a recipe similar to the one I did last year, but with a little more rhubarb (10.5 pounds instead of 9 pounds for the same 3 gallon volume).

Rhubarb Wine III

Fruit Wine – Kent, WA
3 Gallons
OG: 1.078 FG: 0.992 %ABV: 11.4 TA%: 0.–
Fermentables
10.5 lb Fresh Rhubarb
5.00 lb Sugar
Yeast
1 package Premier Cuvee Yeast
Additives
1.50 tsp Yeast Nutrient
2.00 tsp Pectic Enzyme
3 Campden Tablets

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