A decent raspberry harvest this year. For this wine I am using half frozen berries from last year and half frozen berries from this year.
| |||||||||||||||||||||||||||||||||||
Process:
7-25-25: Put frozen fruit into primary bucket. Sealed bucket to let fruit finish thawing.
7-26-25: Dissolved sugar into fruit and water in primary bucket. OG measured at 1.110, giving a potential strength of 13.2% ABV. Added the pectic enzyme, yeast nutrient, and yeast, then sealed the bucket with a blow-off tube.