I started about a 4 gallon batch of Raspberry wine. I had 16 pounds of berries thawing in a large plastic tote, and added about 2 gallons of boiling water with about 16 pounds of sugar dissolved in it, and mixed them well. I let them sit until everything was thawed and back to around room temp. I pitched the pectic enzyme and the campden, and let it set for about 36 hours. Just before I added the yeast, I was trying to get a refractometer reading. I couldn't even see the line. So I went and read the recipe again, and I had missed the line where it said to add water to a specific level. The recipe was for one gallon, so I had to just start adding water until I got a reading. I added 2 gallons and I was at about 32 Brix. I ended up adding another gallon and a half, which brought it down to 26.4 Brix. I guess it pays to read the recipes more thoroughly before starting.
I just thought I would pass along my mishap.
I will update as time goes by. My plan is to pull out about 3 quarts and make a port style wine by fortifying it with Everlcear. I did it a couple years ago, and it turned out great. :rockin:
I just thought I would pass along my mishap.
I will update as time goes by. My plan is to pull out about 3 quarts and make a port style wine by fortifying it with Everlcear. I did it a couple years ago, and it turned out great. :rockin: