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
