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1 Gallon Raspberry (November 2, 2015)
Posted: Mon Nov 02, 2015 9:10 pm
by 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.
Re: 1 Gallon Raspberry (November 2, 2015)
Posted: Fri Nov 06, 2015 12:49 pm
by jeskremer
Three Days Later
Tested Acid - 0.6%
Tested SG - 1.070
Added 1/4 packet of Cotes de Blanc yeast
Re: 1 Gallon Raspberry (November 2, 2015)
Posted: Thu Sep 01, 2016 10:21 am
by 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).
Re: 1 Gallon Raspberry (November 2, 2015)
Posted: Mon Jan 30, 2017 10:59 pm
by 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.
Re: 1 Gallon Raspberry (November 2, 2015)
Posted: Sun Mar 19, 2017 3:04 pm
by 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.