Athelstane
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- Sep 25, 2013
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I desperately need some freezer space back so am attempting a raspberry wine. Before I bugger this one up, I'd be grateful to anyone pointing out the flaws in this plan (for 3 gallons):
- last night, defrosted 5kgs raspberries, bunged in some pectolase and left overnight with 200g raisins and a banana
- today, added 4kgs of dissolved sugar
- in a bit, will add nutrient and yeast
- starting SG - 1.100
- rack after 5-7 days
- wait until SG under 1.000 and do small dance of relief and success
Will that work?
I haven't used tannin as raspberries are fairly tart anyway - is that a really stupid assumption?
- last night, defrosted 5kgs raspberries, bunged in some pectolase and left overnight with 200g raisins and a banana
- today, added 4kgs of dissolved sugar
- in a bit, will add nutrient and yeast
- starting SG - 1.100
- rack after 5-7 days
- wait until SG under 1.000 and do small dance of relief and success
Will that work?
I haven't used tannin as raspberries are fairly tart anyway - is that a really stupid assumption?