I'm going to do an Edworts Apfelwein type recipe with white grape juice, an ale yeast and some fresh raspberries. Is there a particular way I should add the raspberries during fermentation? How much should I use for a strong raspberry flavor in a 5 gallon batch? What about bottling them without pouring all the raspberry leftovers? Can I dump fermented wine or does it get off flavors from being aerated?
Couple of questions
- Thread starter drathbone
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Hatchbrew
Well-Known Member
This is when secondary fermentation comes in handy, rack your beer to secondary and add the raspberries at this time, or you could also add them in at the end of your boil for a more intense flavor and color.
Hatchbrew
Well-Known Member
Between 1 and 3 pounds is good, depends on their flavor, and sugar content. It's your brew make it how you will.
Justibone
Well-Known Member
Fermented wine will oxidize faster if exposed to oxygen.
CampFireWine
Well-Known Member
I always thought typically that fresh fruit should be added in the beginning with campden and removed after 7 days.
Justibone
Well-Known Member
Yes, this is true, for wines. I think some peeps here are thinking of doing secondaries like with beer. *shrug*
CampFireWine
Well-Known Member
If pulp is added in the secondary, it will be that much short when racking.
I'm sorry, but I don't know what this means. What is going to be short when racking?
CampFireWine
Well-Known Member
In other words, if you add fruit to a carboy, when you go to pump it into another carboy, it won't fill it all the way back up because the fruit took up space. If you start out with a bucket primary, when the fruit is removed, there is still enough wine to fill the carboy. If you wanted to keep it in the primary longer, the fruit can be crushed and strained through a fruit bag, then soak the bag for a week then remove the bag.
Justibone
Well-Known Member
Drathbone,
Making wine is similar to brewing beer, but not exactly. If you stray too far from Edwort's recipe, you'll lose your bearings with words like "must", "lees", "top-off", etc. You may already know these words, and what they mean in wine-making and how to do them (I'm sorry if I sound patronizing), but if you don't you'll need to catch up.
If you want to flavor Edwort's recipe, your best bet is probably flavorings or syrups.
