Recent content by FishGuy2

You should take out the fruit, rack the wine and let it ferment as long as you want. Longer it ferments, higher the ethanol. Follow the blueberry wine recipe when you want to stop fermentation and bottle.

Used LALVIN EC-1118 and had a real nice constant and active fermentation at 70 degree F.

Bottled the raspberry wine on the 17th of November. It had mellowed some in the carboy. Next year I'll try to adjust the pH with calcium carbonate before fermentation and see how that works.

Thanks for the encouragement. Added a cup sugar in two gallons and that seemed to tone down the acidity somewhat. Aging in a carboy now. Will see what happens in a few months.

The wine I made last year was too sweet because high temps. stopped fermentation early. It was a really good sweet wine and great after a year. It's all gone now and started another batch in August.

Started some raspberry wine on Aug 2 and it's done fermenting on Sep 22. The alcohol is 18%. The stuff has too much 'fire' from the alcohol and too much 'acid' and a little tannin. Hardly any raspberry flavor comes through. Put in about 3/8 cup sugar (in 2 gal) and didn't help any...

This recipe probably calls for too much sugar or my blueberries are really sweet. The wine improves with aging. Dominic1920, let the sediment settle, carefully pour or siphon off the wine (rack?)and rebottle it Throw away the sediment (or drink it).