BoatmanTom
Active Member
Hello,
I hope I posted this in the right place. I am making a raspberry wine as we speak. I used a concentrated raspberry base from a local brew shop and added 4 gallons of water per direction. Pitched the yeast about a week ago, as it slows down, I plan to rack it into a secondary fermenter and add 2 pounds of fresh raspberries. This is where the problem lies. I froze them to weaken the cell walls. Then once thawed, I put them in a pot with a cup of water. Added pectin enzyme and a quarter tablet of potassium metabisulfite. brought the temp up to 90°F and started mixing. The liquid part of the mixture is clear with a hint of brown. I thought it would be red. The raspberries fell apart and turned tan. Did I do something wrong?
Thanks for your time,
Tom
I hope I posted this in the right place. I am making a raspberry wine as we speak. I used a concentrated raspberry base from a local brew shop and added 4 gallons of water per direction. Pitched the yeast about a week ago, as it slows down, I plan to rack it into a secondary fermenter and add 2 pounds of fresh raspberries. This is where the problem lies. I froze them to weaken the cell walls. Then once thawed, I put them in a pot with a cup of water. Added pectin enzyme and a quarter tablet of potassium metabisulfite. brought the temp up to 90°F and started mixing. The liquid part of the mixture is clear with a hint of brown. I thought it would be red. The raspberries fell apart and turned tan. Did I do something wrong?
Thanks for your time,
Tom
