raspberry wine

[kampervan]

after searching this site might have found answer. but have 5 gallon raspberry wine on go from 9kg of frozen fruit. added sugar to 1080 but when racked to dj after 5 days seems to have a head of something. is it an idea to rack again incase its some pulp or is it bad mould

[Her Lushness]

What was the SG when you racked it?

It's probable that the wine is still fermenting, which may be the cause of your "head"

[lockwood1956]

When you racked...you did leave the majority of the sediment behined right?

did you have the fruit pulp in a straining bag?

if the answer to either of these questions is no, then its likely fruit pulp forming a head and you might have to rack again.

what is the consistency of this "head" if it is just bubbles, its likely the product of fermentation, if it is very thick then it could be fruit pulp (a bad thing at this stage)

[fatbloke]

Here's an additional "aside".

I have a batch of Apple and Raspberry that's been racked once.

As far as I can tell, it's finished fermenting (>1.000), but I now know what some of the recipes say to be careful of, because at the moment, it has a very, very "raspberry sharp" taste.

I'm just gonna continue on with the usual methods, but as yet am unsure whether the acid sharpness of it will mellow, whether I'll have to "dessert wine it", or whether I'll have to try and either MLF it or cold stabilise (I think that's the term, though whether that's just for tartaric acid ???) or what!

I do seem to recall reading something about raspberry wines and that it's better to make it as a blend/multi-fruit mixture because of the natural sharpness that raspberries can have i.e. either very sharp or a little on the bland side - like the "perfect" raspberries sold in the supermarkets have....

Apart from those thoughts, what the others have said all seem to "ring true" as to what can happen with rasp's, as far as I recall reading.....

regards

JtFB

[kampervan]

racked and strained again seems alot better.started at 1080