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crabapple
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SG 1.040
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Oh, I think the color is gonna be killer!REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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I was hoping it would come in. Not sure but I think the crushing is what does it. Allowing the red skin to do it's thing.Comment
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On deck - VR cabernet kit with delicious frozen raspberries.....
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Hey that sounds really really good!REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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Yep! 15 pounds of frozen raspberries and oak powder.
It seems more fun all at once instead of blending down the road.Comment
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still formulating the recipe. walmart has white grape/raspberry welches at $1.58 can. hmmmm..Comment
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Hey that might be a good idea for increasing initial SG, helping build body, and maybe even sweetening with.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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jojos raspberry cabernet
ready to roll!
12 lbs frozen raspberries
1 VR cabernet sauvignon kit
pectic enzyme
mesh bag smashed with sanitized hands
ferment to dryness
stabilize
back sweeten with 6 cans of welches white grape raspberry.
i got to find the brew belt. bedroom closet should hold at 65-75.
can't decide if i wanna add more oak. i've got american oak cubes and a bag of oak powder or a couple of ounces of chips. the kit already has oak though.
always undecided over yeast too.
upcoming weekend project !
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I would use the yeast and oak included in the kit. You will know if you want more oak after it is stable and clear and then you might wanna bulk age with a few of the cubes.
Sounds good to me!REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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the other option would be to make cab and raspberry, mature, and blend.
it seems less exciting thoughComment
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Went with 12 lbs of frozen raspberries. I thought about 15 but there ain't no more room in the bucket. Man did they squeeze down easily after thawing! Added a half cup of oak powder to the kit. Started with the bentonite slurry. SG 1.090. Added pectic enzyme. Slapped the brew belt on. I'll check acid and PH later tonight and pitch yeast first am. I got Montrachet but I think I'm gonna go with the kits Premier Cuvee. I got a good feeling about this.
Last edited by jojo; 23-02-2007, 11:44 PM.Comment
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SG 1.010 Time for glass.
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