1 Gallon Raspberry (October 26, 2011)

[jeskremer]

Day 1
3 lbs raspberries (approx. 4 pints)
7 pts water
2# sugar or 4 1/2 c (1/4# less than the recipe calls for)
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp nutrient
1/2 campden crushed

NOTE: The water is city water. I boiled it for 5 minutes to remove some of the chlorine that may be present. Will test for acid content when adding Red Star Premier Cuvee yeast in 24 hours.

[jeskremer]

24 Hours
Tested SG - 1.08-1.085
Tested Acid Content - 0.6%
Added 1/2 package of Pasteur Red yeast

[jeskremer]

4 Days
Wine was at 1.030 SG. Transferred into secondary and capped off.

[jeskremer]

13 Days After Transferring to Secondary
Racked off of the lees for the first time. Added 3/4 cup cold tap water.

[jeskremer]

Two Weeks after First Racking
This is the second racking within one month. I will rack one more time in the next two weeks. Added 1 cup of cold water. Good flavor though.

[jeskremer]

3 1/2 Months After Starting
Degassed with the plastic drill beater. Wine tastes OK. Added 1T Wine Conditioner to sweeten just a bit.

Added 3/4 c cold tap water (non-softened, city water) to top off.

[jeskremer]

Seven Months After Starting
Tastes good...a slight fizz/bite. Degassed extremely well. There was quite a bit of CO2 in the wine. Added 3/4 cup cold tap water. Airlocked.

[jeskremer]

Seven and a Half Months After Starting
Bottled. Good flavor. Degassed with bottle degasser.