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.
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Process:
7-25-26: Put frozen fruit into primary bucket. Sealed bucket to let fruit finish thawing.
7-26-26: 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.
8-6-26: Racked into 5-gallon carboy, leaving behind just over a gallon of fruit pulp and yeast in the primary bucket.