I have a recipe that you won't need an acid test for, or a hydrometer. If you want to try this out its a pretty good, light wine. Its not going to win any awards....but ya know w/e.
As I've mentioned before when using raspberry in wine, more is NOT better. You will end up with something that will make your face twist up and pucker! lol Yuck, although I do have one friend that will actually drink that kinda crap...weird.
Things that will come in handy:
A sanitized food grade bucket
spoon
a kitchen towel
Later on after initial fermentation:
A sanitized airtight container such as glass carboys
a bung
an airlock
This is for 4 gallons of wine:
8 cans old orchard raspberry apple concentrate
4.3# of sugar (or 69oz)
water
yeast nutrient
yeast energizer
either one of these 3 yeasts will work for raspberry
Lalvin RC212
Lavlin 71B-1122
or
Red Star Cote des Blancs
Put your concentrate into your food grade bucket
Add your water up to the 4 gallon mark
then add your 69oz of sugar to that
yeast nutrient, yeast energizer
lastly yeast
No comments:
Post a Comment