We’re having another good raspberry harvest this year, so it is time for another batch of wine. I am going to try using a different yeast (Montrachet instead of Cote des Blanc) to see how that affects the flavor.
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Process:
6-28-25: 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 most of the berries (up to the 3.5 gallons mark on the bucket). Sealed bucket to let fruit finish thawing.
6-29-25: Dissolved sugar in hot water and added to primary bucket, bringing the temperature up to about 60 F and the volume to just under 5.5 gallons. OG measured at 1.120, a bit higher than I was expecting, giving a potential strength of 17.5% ABV. Added the pectic enzyme, yeast nutrient, and yeast, then sealed the bucket with a blow-off tube.
7-13-25: Racked wine into a 5-gallon carboy, leaving behind about a gallon of fruit pulp and yeast.