1 Gallon Raspberry (November 2, 2015)

[jeskremer]

Day One
3 pounds previously frozen raspberries
7 pts spring water
2 pounds sugar (4 1/2 cups - 1/4 pound less than the recipe calls for)
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp nutrient
1/16 tsp potassium metabisulfate

Add all to the primary. This is my first shot at using spring water vs. boiling city tap water.

[jeskremer]

Three Days Later
Tested Acid - 0.6%
Tested SG - 1.070
Added 1/4 packet of Cotes de Blanc yeast

[jeskremer]

TEN MONTHS LATER
Finally racked for the first time. Oops.

Strong raspberry flavor, but very tart. After racking, topped with raspberry primary juice that had been refrigerated. Degassed.

Added 1/4 tsp Potassium Bicorbonate to reduce tartness. Check again and add some more in a month (NOTE: Never add more than 1 1/4 tsp/gallon total).

[jeskremer]

ONE YEAR AND THREE MONTHS
Racked. Good raspberry flavor. Still acidic. Topped with 1 cup of primary must. Added 1 tsp potassium bicarbonate. The max recommended has now been used for this gallon - 1 1/4 tsp.

[jeskremer]

Bottled March, 2017
Tastes like raspberry. Still a slight acidic on the tongue and a bit of the rubbery/woody flavor that the whites often get before aging.

Drew up some wine and added 1/16 tsp potassium metabisulfite to kill off any yeast and max 1/2 tsp wine conditioner/gal to stabilize and sweeten slightly.

Bottled and degassed each bottle twice with a plunger. Drew off a bunch of CO2.