Pendragon524
Well-Known Member
- Joined
- May 22, 2020
- Messages
- 69
- Reaction score
- 12
I started a raspberry wine on 11th October, 2020, and finally bottled it yesterday. My recipe was as follows:
Well, they were wrong. I added 6 ounces of sugar at bottling (along with potassium sorbate and metabisulfite because I'm not one of those 'no chemicals' hippies), bringing the gravity to 1.008. I cannot tell you what a transformation that little bit of sugar wrought. The wine was simply delicious, especially for being so young. It was tart, semi-sweet, well-rounded, and simply tasty as f**k. I got five bottles out of the batch, giving two to my friend Ashley. I now plan to hang on to those bottles for a year before I pop one open to see what age does to them.
Anyway, just thought y'all might like to hear about my success story! It's one of my first brews that I'm truly proud of.
- Six pounds of organic raspberries (because I'm better than you)
- 2 lbs. white sugar
- 0.5 tsp. pectic enzyme
- 3/4 gallon of water
Well, they were wrong. I added 6 ounces of sugar at bottling (along with potassium sorbate and metabisulfite because I'm not one of those 'no chemicals' hippies), bringing the gravity to 1.008. I cannot tell you what a transformation that little bit of sugar wrought. The wine was simply delicious, especially for being so young. It was tart, semi-sweet, well-rounded, and simply tasty as f**k. I got five bottles out of the batch, giving two to my friend Ashley. I now plan to hang on to those bottles for a year before I pop one open to see what age does to them.
Anyway, just thought y'all might like to hear about my success story! It's one of my first brews that I'm truly proud of.