RASPBERRY:
3 LB. Raspberries (fresh or frozen)
7 Pts. Water
2 1/4 Lb. Sugar
1/2 Tsp. Acid Blend
1/2 Tsp. Pectic Enzyme
1 Tsp. Nutrient
1 Campden Tablet
1 pkg. Wine Yeast
Add all ingredients except yeast in primary and cover. Wait 24 hours, add yeast. Stir daily, check hydrometer reading. When S.G. reaches 1.030 strain juice from bag. Syphon to glass secondary. When S.G. reaches 1.000, syphon again. Makes a dry wine. Sweeten to taste and add 1/2 Tsp. Stabilizer & Meta.
3 LB. Raspberries (fresh or frozen)
7 Pts. Water
2 1/4 Lb. Sugar
1/2 Tsp. Acid Blend
1/2 Tsp. Pectic Enzyme
1 Tsp. Nutrient
1 Campden Tablet
1 pkg. Wine Yeast
Add all ingredients except yeast in primary and cover. Wait 24 hours, add yeast. Stir daily, check hydrometer reading. When S.G. reaches 1.030 strain juice from bag. Syphon to glass secondary. When S.G. reaches 1.000, syphon again. Makes a dry wine. Sweeten to taste and add 1/2 Tsp. Stabilizer & Meta.
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