Raspberry syrup wine

[Youngjesus]

Hi I’m new to wine making only made wine using shop bought kits that take 7 days but looking to make a batch from scratch using ras syrup would anyone have a recipe for one by any chance

 

[Raptor99]

First question: What is the ingredient list of the raspberry syrup?

 

[Youngjesus]

Not to sure but it’s not meant to have any preservatives in to effect the fermentation process

 

[Youngjesus]

First question: What is the ingredient list of the raspberry syrup?

• Sugar,
• Water,
• 0.3% Concentrated Raspberry Juice with a total Extract of 65%,
• Concentrate of Black Carrot,
• Acidity Regulator: Citric Acid,
• Vitamin C,
• Aroma

 

[Coffee49]

The fun in winemaking comes from experimental batches, 1 gallon trial samples can lead to a good yield the second time around. After confirming 21 brix has been established add nutrient and yeast, airlock and wait. Documentation is the key.

 

[Raptor99]

• Sugar,
• Water,
• 0.3% Concentrated Raspberry Juice with a total Extract of 65%,
• Concentrate of Black Carrot,
• Acidity Regulator: Citric Acid,
• Vitamin C,
• Aroma

Ingredients are usually listed in order based on the proportion of each ingredient, starting with the largest amount. It sounds like it is mostly sugar water with some raspberry concentrate added. How do you like the flavor? That is key, because if the raspberry flavor is weak now, it will be even weaker in the wine. If you like the flavor, go for it.

It might already have enough sugar, so you should check the SG or Brix before adding any more sugar. It has added citric acid and vitamin C (ascorbic acid), so it might already be acidic enough as well. My guess is that this might work without any added sugar or acid.

If you know the sugar content (SG), you can calculate the estimated final ABV to see if that is in an acceptable range for your goals.

Then you could add some yeast nutrient and wine yeast and see how it goes. Put it in a santized container with some room for foam and cover it with a cloth or dish towel.