2nd Project, Can you do Rasberry and Grape? Grade My action plan?

[mrchaos101]

I want to start my second project. My first is underway and looks like it is doing good thanks to you guys and these forums. If you have a moment, would you review below? I have enough stuff to start another batach and would like my action plan here reviewd. If I skiped something or looks like I will do something wrong let me know.

I have:
10 cans of Grape.
5lbs of frozen Raspberries
3 Cans of Raspberry Pie Filling.
Red Star Yeast
50lbs sugar (will only use what I need as needed)


I do not have Pectin... I had to toss mine out. I was thinking of going without it.

I was thinking of using these to make a grape/raspberry wine....ide from one of the Recipes.

I was thinking of mixing the berries and pie filling (no corn sugars in these) in a bowel and smashing them up a pulp.

Mix the fruit/pie fill and the juice in the fermenter.
Add water and get measurements.
Add sugar water as needed to try and be around 12% at end of project.
Let bucket sit with juice and fruit for 24 hours with towel over it.
Pitch yeast. AT THIS POINT I'm not sure, do I cover it now and air lock it, or do I put towel back on for another day or 2. AND how often do I mix it up for Oxygen to get in?

After about 2-3 days, fruit should look nasty on top of the juice. I was going to skim it off, OR transfer it to another bucket through a funnel/filter to catch it.

Let sit 1-2 weeks to do its magic.
Rack it, add Camden tablets.
2 weeks later, Rack it, Add Camden tablets.
4 weeks later, Rack it, Add Camden tablets.

2 weeks later Rack it to bottle.

 

[mrchaos101]

anybody?

 

[jensmith]

I want to start my second project. My first is underway and looks like it is doing good thanks to you guys and these forums. If you have a moment, would you review below? I have enough stuff to start another batach and would like my action plan here reviewd. If I skiped something or looks like I will do something wrong let me know.

I have:
10 cans of Grape.
5lbs of frozen Raspberries
3 Cans of Raspberry Pie Filling.
Red Star Yeast
50lbs sugar (will only use what I need as needed)


I do not have Pectin... I had to toss mine out. I was thinking of going without it.

I was thinking of using these to make a grape/raspberry wine....ide from one of the Recipes.

I was thinking of mixing the berries and pie filling (no corn sugars in these) in a bowel and smashing them up a pulp.

Mix the fruit/pie fill and the juice in the fermenter.
Add water and get measurements.
Add sugar water as needed to try and be around 12% at end of project.
Let bucket sit with juice and fruit for 24 hours with towel over it.
Pitch yeast. AT THIS POINT I'm not sure, do I cover it now and air lock it, or do I put towel back on for another day or 2. AND how often do I mix it up for Oxygen to get in?

After about 2-3 days, fruit should look nasty on top of the juice. I was going to skim it off, OR transfer it to another bucket through a funnel/filter to catch it.

Let sit 1-2 weeks to do its magic.
Rack it, add Camden tablets.
2 weeks later, Rack it, Add Camden tablets.
4 weeks later, Rack it, Add Camden tablets.

2 weeks later Rack it to bottle.

You need pectin. If you do not use the pie filling you may be fine. If you don't mind foggy wine.

Do not airlock. Leave in open bucket with a towl over the top. Stirr twice daily. Fruit in a mesh bag for ease of removel in five to seven days.

More tips later. Gotta go!


Sent from my iPod touch using Home Brew

 

[jensmith]

I want to start my second project. My first is underway and looks like it is doing good thanks to you guys and these forums. If you have a moment, would you review below? I have enough stuff to start another batach and would like my action plan here reviewd. If I skiped something or looks like I will do something wrong let me know.

I have:
10 cans of Grape.
5lbs of frozen Raspberries
3 Cans of Raspberry Pie Filling.
Red Star Yeast
50lbs sugar (will only use what I need as needed)


I do not have Pectin... I had to toss mine out. I was thinking of going without it.

I was thinking of using these to make a grape/raspberry wine....ide from one of the Recipes.

I was thinking of mixing the berries and pie filling (no corn sugars in these) in a bowel and smashing them up a pulp.

Mix the fruit/pie fill and the juice in the fermenter.
Add water and get measurements.
Add sugar water as needed to try and be around 12% at end of project.
Let bucket sit with juice and fruit for 24 hours with towel over it.
Pitch yeast. AT THIS POINT I'm not sure, do I cover it now and air lock it, or do I put towel back on for another day or 2. AND how often do I mix it up for Oxygen to get in?

After about 2-3 days, fruit should look nasty on top of the juice. I was going to skim it off, OR transfer it to another bucket through a funnel/filter to catch it.

Let sit 1-2 weeks to do its magic.
Rack it, add Camden tablets.
2 weeks later, Rack it, Add Camden tablets.
4 weeks later, Rack it, Add Camden tablets.

2 weeks later Rack it to bottle.

You need pectin. If you do not use the pie filling you may be fine. If you don't mind foggy wine.

Do not airlock. Leave in open bucket with a towl over the top. Stirr twice daily. Fruit in a mesh bag for ease of removel in five to seven days.

After sg gets below .999 you can rack it off the sludge and airlock it. In a nother month or more leese have built up, rack again and add campton.
Now you wait


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[fuelish]

Hopefully when y'all are saying "pectin," you actually mean "pectic enzyme," yes??? I hope???

 

[mrchaos101]

You need pectin. If you do not use the pie filling you may be fine. If you don't mind foggy wine.

Do not airlock. Leave in open bucket with a towl over the top. Stirr twice daily. Fruit in a mesh bag for ease of removel in five to seven days.

After sg gets below .999 you can rack it off the sludge and airlock it. In a nother month or more leese have built up, rack again and add campton.
Now you wait


Sent from my iPod touch using Home Brew

Please explain the foggy wine? Should I buy another chemical to help?

I saw a few recipes in the recipes threads where it is used. Bulk Fresh fruit is hard to come by.

I have 5 1lb bags of frozen berries.

I can use something other than Grape Juice if you think it would work out better. Currently, I only have Red Star yeast.. and from what I read... it's about good only for reds?

I have not started this project yet...going to wait for the rest of this thread to develop.

I am considering ordering pectin right now... along with yeast nutrients.

 

[jensmith]

Yes, pectin enzyme. Sorry about that! It breakes down the pectin in the fruit (juice too), releassing more juice and flavor as well as clearing the wine. Free floating pectin can make the wine look foggy or hazy. Lots of pectic makes jelly Use it when you first start your wine. Add about 1/2 tsp per galleon of must, as far in advance of the yeast as you can. Some people say not to add it with the campton but I have just fine. If you are concerned the campton will deactivate the pectin enzyme wait 6 hours between adding them. I rarely ever need to use any clearing chemicals when using pecin enzyme.

Yeast nutrians and pecin enzyme are both a must have for wine making. I make a lot of odd wines so I also use yeast energizer for wines that are very far from grape like. Grape tannins and acid blend are both good to have on hand. Stay away from the tannins that come from trees. The grape ones are much better.
You will find the shipping to be as much as these additives, so go ahead and order one of each. If not then get the yeast nutrians and peptic enzymes for sure.
Yeast. Any wine yeast will work just fine. They all are a little different but will all make a nice wine. It is just fine for you to use a red wine yeast for a white wine. The sky will not fall

Using grape juice with your rasberries is just fine. A white grape will let the rasberry flavor shine threw a bit more strongly, a red will give you a nice dark wine. Apple juice is fairly nutral. You can use a few cans in place of the grape if you want the rasberrie flavor to be stronger. Or find a few cans of welches 100% fruit juice white grape and rasberry to add. Just a few will do. Use the grape for the bulk of your juice.


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[buzzerj]

Yes the grape juice or concentrate will add body but basically you are making a raspberry wine. What variety of Red Star yeast are you planning to use? If I were using a Red Star yeast for a raspberry wine, I would suggest the Red Star Pasteur Champagne yeast. Despite the name Champagne, it will ferment to 13-15% ABV and it's the best suited for raspberry wine among the other Red Star yeasts. I wouldn't use any other Red Star yeast. I would also highly recommend a Lalvin RC212 or a Vinters Harvest VR21 yeast for a raspberry wine. My top yeast choice would be the VR21. if you want a 12% ABV wine definitely add sugar only to the 1.080 point and do use pectic enzyme. You will get sugars from the raspberries, the juice and concentrated raspberry pie filling. But it depends on the final volume. I can't tell what volume you are planning but it definitely looks to be a large one. You also may want to make a large yeast starter 48 hours before with grape juice, water (some Go Ferm nutrient) and a bit of sugar to 1.040. Sounds like a gallon would not be too much. I would also give it a kick with Fermaid K and DAP nutrients at must prep and 1/3 and 2/3 sugar breaks but that's just me. I like fast efficient fermentation to speed to an early final result. Have fun.