Yeast for Raspberry wine

[Dave_E]

Good Morning All,

Probably a way over the top question. I started my first ever raspberry wine from “I picked them myself” fresh berries. Made the must this morning (1 gallon batch). Now it's sitting for 24 hours to get rid of wild yeast.

What’s your favorite yeast for fruit wine?

Dave

 

[Maylar]

What temperature will it ferment at, and how much ABV?

 

[Dave_E]

Projected ABV is 10.2 +- and fermentation area is constant 66-67 deg F.

 

[Maylar]

I've never made a fruit wine, but here's some guidelines:

Fruit Wine Yeasts

 

[Agent]

I don't claim to know my *ss from a hole in the ground in winemaking, but I've been burning through these for the last five years on my rhubarb and blueberry wines - mostly because I got 20 for $3 on closeout.


So far I haven't been disappointed.

As if that's much of a bar to set.

 

[Lampy]

I made a 5.9% ABV beverage using wild raspberries (wineberries) last year that turned out nicely using Cider House Select Premium Cider Yeast and fermenting at basement temps (high 60's? I should actually check someday...)

 

[Dave_E]

Hey Everybody,

After an hour of research… everyone seems to hover around the usual yeast suspects. I actually have all of them and decided to use EC-118. I’ll let you know how it turns out.

Dave

 

[Dave_E]

Hi All,

Well I finally got some success in this brewing hobby of mine. The Raspberry wine was the best “anything” I have ever made! I backsweetened the wine before bottling. Ended up with 7 1/2 bottles. Very pleased.