#6 Raspberry Explosion – from scratch

Batch #6 – Started 1/9/2011 – Oregon Raspberry Puree 3 Pint Can
            by Ron and Gresham

Day O – Primary Fermentation Started – 1/9 – Specific Gravity = 1.090 once fortified to this level (PA 11.95%)
     Raspberry Puree 3 Pint Can
     1/2 tsp Acid blend
     1 tsp Yeast nutrient
     1 1/2 lbs of Sugar

     1 tsp enzyme
     1/4 tsp Pectic tannin
     Lalvin yeast pack
          Dissolved all additives above (1/2 of sugar 12 oz) in 1 quart of warm water and stir in Puree in 2 Gallon primary
          Checked S.G. = 1.070
          Added more Sugar (10 oz) to warm 3 pints water (4 oz of sugar will raise gravity 10 points)
          Check S.G. = between 1.090 and 1.100 as recommended
          Added Yeast pack (5 min in 2 oz warm water)

Day 1  (1/10)   Specific Gravity = 1.080 / 10.5%PA  Stirred

Day 2  (1/11)   Specific Gravity = 1.060 /7.95%PA  Stirred

Day 3  (1/12)   Specific Gravity = 1.040 /5.2%PA  Stirred

Day 4  (1/13)   Specific Gravity = 1.020 /2.6%PA  Stirred

Day 5  (1/14)   Specific Gravity = 1.010 /1.25%PA  Stirred

Day 6  (1/15)   Specific Gravity = 1.005 /0.55%PA  Stirred

Day 7  (1/16)   Specific Gravity = 1.000 /0.0%PA  Racked into 1 Gallon Carboy today
     First poured into Carboy
     Filter through fine mesh culendar back into  Primary (Must was too thick to go through hose)
     Poured back into Glass Carboy

Day 8  (1/17)   Specific Gravity = 1.000 /0.0%PA  – 1/2″ of sediment and clearing fast















Day 18  (1/27)   Specific Gravity = 0.997/-0.35%PA  Tasted (becoming sweet, a little bitter, definite Raspberry taste)

Day 25  (2/3)   Specific Gravity = 1.000/-0.00%PA  ? on SG.  2nd Racking today
     Filled hose with water to begin siphon

Day 65  (3/15)   Specific Gravity = 0.997 / -0.35%PA  3rd racking, chapelizing and bottling
     Filtered Wine into Primary Fermenter through coffee filter (minimum sediment left)
     Added 1/16 TSP of Potassium Metabisulfite
     Added 1/2 TSP of Potassium Sorbate
     Chapelized with 7 Oz of Sugar melted in 1/3 cup Water to create a 1 cup mixture, melted on low heat
     Used 90% of mixture, slowly stirring 1/4 cup at a time into wine. (Effectively using 6.5 Oz of Sugar)
     Bottling: Filled 19 x 187mL bottles and 1 375mL bottle (all bright and clear)
          Might have drank another 187mL for testing purposes only














Day 72 (3/22)  Bottles began to pop there corks today

Day 74 (3/24) We combimed bottles back into carboy and let secondary fermentation continue
     Specific gravity not yet taken

Day 77 (3/29) Specific Gravity = 1.013

  • January 11th, 2011
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