Wine homebrew recipe
General Guidelines for Fruit WinesĪlways try to make sure the fruit is clean and bug free It is best served as a medium dry style table wine so a little sweetness is good but always try before adding. Raspberry Wine can be quite dry so if you do want to add further sugar to the wine do this before bottling. When clear you can then bottle your wine. We need to get rid of the carbon dioxide in the wine before adding the finings. Add a campden tablet (one per 5 litres) and a teaspoon of potassium sorbate (per 5 litres). Clean out the demi john and then pour the wine back into it from the bucket. Siphon the wine off the sediment back into the sterilised bucket leaving the sediment behind. It’s should be around 1.000 or less on the scale and will show the same reading for a few days.Ħ. This will normally be when the airlock has stopped bubbling but always use your hydrometer to make sure. Leave again until fermentation is complete (depending on the temperature as to how long). If there isn’t enough room remove a little of the liquid. After the 5 days add the remaining 500 gms of sugar. Fit the airlock half filled with clean water.ĥ. There should be space below the neck on the Demi John so we can add the extra sugar later. Now add to the Demi John the Juice half the Sugar(500gms) Yeast Nutrient Yeast Tannin (half a teaspoon) Citric Acid 20gms (two teaspoons) Grape Juice and 3 litres of water. This is best done with a fruit press (see web site for options) but if you don’t have one then place them in a straining bag and squeeze into the plastic bucket (with the liquid in).Ĥ. We now need to remove all the juice from the Raspberries. Add the Pectolase (one teaspoon) and leave for 24 hours. If you have a couple of ripe bananas cut them up and throw then in they will give the wine some nice body. Put the squash Raspberries (temperature should be between 20-25C) in the plastic bucket with the water. Make sure all the equipment that comes into contact with the wine is Sterilised before starting.Ģ.
If they are hard adding at the time of boiling water if soft they can go in now. The sort of things is Bananas Raisins Sultans Cranberries Blueberries. At this point feel free to add anything that you might think might enhance the wine and give it more flavour. The freezing makes the fruit softer and easier to squash. If using fresh, then place in container with boiling water and do the same.
Allow the fruit to reach room temperature and then squeeze in the water each one till they turn to mush (potatoes masher works well). Remove from freezer and pour one litre of boiling water over them. Place in a suitable container and put in the freezer. 1.5 to 2 Kilos of Fresh Raspberries (the more you use the stronger the flavour will be). Recommended Equipment Makes 4.5 litre (one gallon)ĥ litre plastic (or 5 litre Glass Demi John)ġ. Fruit Press Starter Bundles Equipment Only.Beginners Cider Equipment Starter Packs.