A pretty good raspberry harvest this year, so another batch of wine is in the works. I’m doing 20 lb (4lb/gallon) again since we have so many.
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Process:
Put frozen fruit into primary bucket, rinsing out the freezer bags with a bit of water to get all of the juice. Added crushed Campden tablets and enough water to cover the berries (about 4 gallons mark in bucket). Sealed bucket to let fruit finish thawing. The next day I dissolved the sugar with some boiling water and added that to the primary bucket, bringing to volume to just 6 gallons and the temperature up to 60 F. .Added the pectic enzyme, yeast nutrient, and yeast, and then sealed the bucket with a blow-off tube.
7-4-24: Put into primary bucket. OG measured at 1.106, giving a potential strength of 13.6 %ABV.
7-12-24: Racked wine to carboy, leaving behind about a gallon of fruit pulp and yeast.