How to make Raspberry Wine by Brewbitz Homebrew Shop
Вставка
- Опубліковано 3 жов 2024
- Watch as Davin shows you how to make your very own Raspberry Wine from scratch at home. It couldn't be easier! Follow his method and make a wine to be proud of.
Grab your ingredients and equipment at www.brewbitz.com
If you are in the UK and need any ingredients, then please support our website and buy your brewing ingredients and brewing equipment from us at www.brewbitz.com
Read the full recipe on how to make Raspberry wine at home on our website - www.brewbitz.c...
Really enjoyed our raspberry wine due to the recipe and method! Thanks!
Cheers
made a batch and its the best wine iv ever had! recipe works great
Lol your enthusiasm is contagious :)
oh good ..glad you look after him ☺☺
I've been trying for a couple years now and i cant seem to get a good Saskatoon wine. Could you look at adding that to the arsenal of concoctions on this channel?
Does this work the same with frozen?
great video by the way 👍👍
+welshy homebrew Thanks, Subscribe for lots more coming soon! :)
Hi! would this method be suitable for strawberries please? 🙂
Hi. Not quite as the strawberries go very squishy.
What sort of percent did you get from this recipie. Thanks
It should come out around 14% ABV
Hello, thanks for the video. I will definitely try this recipe since raspberry season is coming. I have a quick question, what was the emission of this recipe? I mean how many (liters, gallons etc.) of wine you got? I want to make ~10 liters so I want to know the exact amount of raspberries and sugar. Cheers!
Simply double the recipe.
1 gallon = 8 pints = 4.5 litre
3lb = 1.5kg (give or take a few grams)
So the recipe makes 4.5 litres (just over to be honest), so just double up.
Hope that helps
@@Brewbitz thanks for the quick reply, it really helped me ;) I will try to make a raspberry wine and will let you know how is going. Cheers!
Thanks
No problem
hi i followed your video. its all in the demijohn with an airlock on how long do i keep it like that before i do my second demijohn
did you use the Campden tablet cheers
+welshy homebrew Hi, yes the tablet would have been used as we used our own yeast. Sorry that was not clear, happy brewing!
How many 750ml bottles would these quantities of ingredients make?
Hi. 1 UK gallon is 8 pints for 4.5 litres. So this will make 6 bottles.
We Have project to make ethyl alcohol fermentation. Does your wine is ethyl alcohol fermented?
I put my Raspberry's into soak yesterday, now wait 7 daysAnd what do you recommend for the yeast? a Gervin GV11 Yeast - Red Fruit Wine or a Gervin GV8 Yeast - Red Table Wine?Thanks
We all know James is the real Starr of the Show
:)
Hi...is it eight pints of water at the beggining or eight liters. Eight seems to little?
Hi. Its 8 pints for a 1 gallon batch.
Heres the full recipe - www.brewbitz.com/pages/raspberry-wine-recipe
Hi thanks for that. Will share my results. Just another question. Does the suger dissolve well in the cold juice or would it be be better warm..you know like school exoeriments? Doesnt a warm luquid disolve a solid more efficiently?
@vaughangrey3809 indeed warm water makes it easier to dissolve sugar, the water wont be that cold when you come to add your sugar, so it will dissolve quite quickly.
Hi could you please tell me why you did not add the sugar and yeast to the raspberries in the beginning? Would it not have been better to have dissolved the sugar in the boiling water and then let the berries, sugar, & yeast ferment for 7 days? Feedback appreciated. Thank you.
Hi Davin. Quick question. Do you need to wait a week if using frozen raspberries?
Yes. It helps the flavours develop before adding the yeast.
Brewbitz Homebrew Shop okay I’ll have to be more patient!! Thanks!
Say if you want to drink it after a month or 2
You can. It won’t be at its best but it will be drinkable
Have started following the recipe and wanted to report that in the 7 days waiting for my raspberries to de-juice some wild yeast has taken hold and it's now vigorously fermenting away by itself. Which means the pectolase probably won't work now. So in future I would probably not wait as long. I reckon 4 or 5 days max would do it.
Hi.If you follow my recipe you will get a good finished wine.
Pectolase can be used to help prevent a pectin haze at any stage during the wine making process.
Pectolase Also has another use, it helps break down the membrane walls of cells also helps the colour and juice to be extracted from the fruit.
Hope this helps. Happy brewing
My raspberry wine has finished fermenting, a consistent 990 for several days, do I need to add a clearing agent and let it sit for two more weeks? Also it is not very sweet.
Hi, you can add a fining to clear the wine should you wish. You don't have to do this, but if you want the wine crystal clear and it's still a bit murky then you can add it.
Mostly your clearing agent will probably only need 2 or 3 days to clear the wine. If you would like your wine sweeter then you'll need to add a non fermentable sugar such as a wine sweetener, this is the one we use -> www.brewbitz.com/chemicals-enhancers/280-wine-sweetener-50ml.html
Another comment asked why you stir the wine, you said it was to get the "goodness out of the juice". This confuses me, the fruit was already taken out before this step, the "goodness" should already be in the bucket?
I am a pretty advances all grain brewer and from my beer making experience I have some more questions i would appreciate having answered.
Why dont you put an airlock on the the bucket after you have put the yeast in, you only do this when you transfer the wine into Demi johns, would not the primary fermentation take place in the bucket with a closed lid and blow it open?
Would it not be better to make a boiled sugar solution as adding raw sugar must be a huge contamination risk?
Really like your videos but I wish you made a video explaining the details of why you do what you do.
Cheers
Multijuicee Hi. Take a trip to an old fashioned beer Brewery and you'll find open fermenters. No lids.
Due to the amount of CO2 created in the initial vigorous fermentation, a lid is only needed to stop dust / debris getting in. In a big Brewery, the froth acts as a lid. This is usually scraped off. Though once this slows, you need protection, therefore transferring to a demi with airlock. This goes for beer too if fermenting to dryness.
Sugar... it's not needed to put the sugar into solution. There is already sugar in the fruit. Sugar is added to increase the abc only.
Granulated sugar also adds sweetness. Brewing sugar adds alcohol but no sweetness.
I followed your recept but it became extremely sweet, almost undrinkable, even though the alcohol level seems fine. Any suggestions on what to do?
MrMikeTheMan89 hi. Hedgerow wines tend to be on the sweet side. Poss use a little less sugar and ferment to dryness.
Your yeast may have died when it reached its max abv. And so did not ferment fully to dryness.
Brewbitz Homebrew Shop sorry, commented on the wrong video, it should have been on the "red currant wine" video. I don't think it died, since it continued to bubble (but really slow in the end).
MrMikeTheMan89 I know this is late but it could’ve reached its max alcohol tolerance (usually around 15% abv) and couldn’t process the rest of the sugar. It also could’ve been a number of other things but it’s more or less making sure you’re keeping everything warm, clean, and measured :)
Is that brewing sugar your using or ordinary granulated please if so how much do I need of the brew sugar
Hi. Take a look at our video on what the different sugars do - ua-cam.com/video/QM0eWFyHG38/v-deo.html - hopefully this will help.
Hi again brewbitz. I'm now just about to make blackberry wine. I've just watched your earlier blackberry wine video and noticed there are some small differences. Such as draining must after adding yeast and sugar, and no mention of squeezing through muslin. Would it be better to follow this more recent raspberry recipie with blackberries instead? Thanks again! Jesse
Jesse Beaman hi. They are 2 different recipes as the fruits need different treatment to get the best wine.
Fantastic video. Would you say 3 lbs raspberries is whats needed for a 1 gallon final yield?
Titus7789 hi. Yep. 3lb fruit, 3lb sugar, 1 gallon of water.
Thank you! Went out and got the fruit today, just started on this exact recipe. Tomorrow comes 3 lugs of grapes as well :D
If you dont mind me asking, why let the must sit for a week prior to filtering and pitching yeast? Does letting it sit for a week present any dangers to the must? I noticed this step seems to be omitted from the blackberry wine recipe?
Titus7789 raspberries are more delicate and so fermenting them will cause you to loose a lot of those flavours. This process is a gentle way of extracting all the flavours from them. And in my opinion seems to give a better finish than fermenting with the fruit.
Perhaps try is and see which method you prefer.
After you were completely done, then bottled. Did the wine taste like raspberries or just a red wine
You know it's raspberry wine!!! :D
Great video, i have made this recipe and followed it to the letter, however i'm at the racking stage and there is a strong alcohol taste and hardly any raspberry taste, where did i go wrong?
Byte Ninja hi. You might not have gone wrong. It depends on the raspberries you have used. I use raspberries from the garden and these have a strong flavour compared to those you get in the supermarket.
Also, when brewing, the flavour is changed by the brewing process, so it wont taste exactly of raspberries.
Hello. At what stage does the Camden tablet get added and also when would you add the findings? Also do you use wine stabiliser? Apologies for all the questions, I'm new to this
Cheers!
Hi, two ways to use the campden tablet...
1) to disable natural yeast - this is done 24 hours prior to adding your own yeast.
2) to act as a preservative / stabiliser before bottling your wine.
Happy brewing!
Does normal wine yeast work ?
Hi. Yes it will work.
Brewbitz Homebrew Shop how much would you recommend ?
Follow the instructions on the packet. But usually 1tsp is sufficient for 4.5litres. The good thing about yeast is they multiply. So given time, that 1tsp could be enough to brew a whole swimming pool, but it would just take longer to get going.
Brewbitz Homebrew Shop brilliant thanks. Got both nectorine wine and raspberry wine on the go at the moment!
Hi, great video!!. I was wondering if you could tell me (or make a video) on how to make non-alcoholic wine. Do i just remove the yeast? And is the fermentation process any different. Many thanks :)
Making non alcoholic wine is very difficult and not something you can easily do at home.
You either need to heat the wine to evaporate the alcohol, but this affects the flavour. Or filter out the alcohol, but this is a very special filter. And again will affect the flavour.
Just taking the yeast out means it does not ferment.
You could pasteurise the juice and keep it in the fridge, but it will be nothing like wine.
look into kombucha!
@@joecarroll363 explaine please ✌
So grape juice goes through a biological transformation. Yeast dont just eat sugar in the grape juice and make alcohol, they also eat many other compounds in the grape juice. As they excrete their bi products, the grape juice is transformed into wine. This is chemically different to the original grape juice.
This is why grape juice does not taste like wine.
There are 4 main ways to make non alcoholic wine.
1 use ingredients not usually used to make wine, to make something similar tasting to wine. Usually herby
2 boil off the alcohol while in a vacuum. This means the temperature needed to boil off the alcohol is much less. However, this heat changes the flavour of the wine.
3 reverse osmosis. This is basically putting the wine through a micro fine filter that only the water and alcohol pass through leaving a gooey wine paste. The alcohol is then boiled off the water and then the water is added back to the gooey wine paste to rehydrate it.
4 lazy yeast. Using grape juice that is low in sugar and then using a special yeast that eats that sugar but does not make much alcohol. But still bio transforms the juice just as normal yeast, to make a naturally low alcohol wine.
Number 4 creates the best tasting low alcohol wines, but you might find they are not classed as alcohol free. However, removing the low amount of alcohol from these wines by reverse osmosis is easy and creates a good tasting alcohol free wine.
Its just a shame they dont tell you the technique used on the bottle so you avoid the option 1 and 2 wines.
If you find this yeast - currently only commercially available - available to the homebrewer, please let me know!
Kombucha is another type of fermentation, it does some of the bio transformation, but as it is not using yeast, it does not taste the same as wine and can have a vinegary taste.
Large Commercial companies are trying hard to make tasty non-alcoholic beverages. It is VERY difficult to make a na wine that tastes like an alcoholic one. So if they are struggling, a homebrewer will find it very difficult too. For now anyway.
When do you use the campden tablets ?
These will be used when racking off.
Where is the best place to gst a kit like this
Our website - www.brewbitz.com
Hello. I have done exactly as you has shown at the begining. But after four days mash has covered by mold. What I have done wrong?
migeris Hi. Sometimes a mild can form.
migeris You might see on the vid, when I open the bucket after the first 7 days there are some spots of mold.
Hi this is a great video. I've followed it exactly up to the demijohn stage, however my airlock isn't bubbling at all (the wine has been in the demijohn for five days). Do you have any advice? Many thanks, Jesse.
Viridian Skies astrophotography workshops and prints hi. Test it with the hydrometer and take a specific gravity reading. You may find it has already finished fermenting.
Viridian Skies astrophotography workshops and prints Also have a quick taste.
Hi sorry didn't realise I was messaging from my old viridian skies account. Gravity reading comes out as about 15%! Tastes pretty good too so i guess it was just a fast fermentation. Time to clear and bottle then, exciting! Thanks again, Jesse
Sorry to hassle you again but can I pick your brains on bottling? Is it important to Cork the wine? Or will caps suffice? I'm reading most people recommending corking and storing the bottle on its side. Thanks again, Jesse
Jesse Beaman hi. Corking is traditional. You can use screwtop bottles, but if you are reusing bottles and caps, you risk the tops not making a firm seal.
However, I have used both and so far I've not had any problems.
hi so what part did you add the campden tablet??
john fiore hi. They are used during racking off. See our video on how to Rack Off
Okay, I'm having a little bit of a disaster. I am just at the stage of taking my first gravity measure after adding the sugar (i did one thing differently, and added a Campden tablet 24hrs before hand) and the hydrometer is not giving out an expected reading. My fluid seems to have a lot of buoyancy, as the hydrometer is floating so much so that the whole of the thing part of the meter sticks out the water, with just the thicker end submerged - why is this? I added the same amount of rasps, water, and sugar as you outlined, however, my rasps were frozen. Please help!
AdventuresBytes Hi. First, check that this is a brewing hydrometer. Beer / wine.
If it is, and it's sitting that high, pull off 25ml and have a taste.
I would expect it to be really sweet.
At the beginning of making wine, the hydrometer will sit high. As the yeast consume the sugar, the gravity will fall and the hydrometer will sink lower.
Hope that helps.
Brewbitz Homebrew Shop so its just at this level due to the sugar content? I did add the same amount as noted but i will see how it turns out in the next few days, as i just went ahead and added my yeast etc. ill let you know how it turns out:)
Thanks for this excellent video, however I want to warn everyone of the danger of leaving the berries to sit for a full 7 days in a normal kitchen temperature (around 20C) - when I opened the lid I found mould had formed in several patches, it smelled bad and I had to chuck out the lot - that's 3lbs of lovely organic raspberries, down the toilet. Argh! Note that I am and was fastidious about sterilizing all equipment. As a scientist I do not believe any extra flavour is extracted after 3-4 days in the bucket, so my advice is: DO NOT LEAVE IT A WEEK :)
Mould is not a bad thing. And if you had contacted us for advice, you would now be fermenting delicious raspberry wine.
I do have an alternate recipe coming on youtube soon for blackberries that can also be used for raspberries, so watch this space.
Of and if you really want to see mould, watch our sloe wine recipe.
Can someone help me? I bought a kit and it came with several of the brewing products such as yeasts, pectolase etc. I have two yeasts - Yeast nutrient and dried active yeast. When is the dried active yeast used? since this recipe calls for red wine yeast, is this the same?
AdventuresBytes Hi. Add the yeast nutrient, stir and then add the yeast.
Brewbitz Homebrew Shop is this instead of the red wine yeast? what is the differences between the two?
AdventuresBytes hi. Different yeasts do different jobs. Some are more suited to high abv, some die when the abv reaches 5%.
Some create a dry wine, others impart a flavour.
Red wine yeasts are designed to produce a typical red wine characteristic. But if all you have is an all purpose wine yeast, that will do. There are 000's of different yeasts for different wines & characteristics.
Brewbitz Homebrew Shop thanks for replying and explaining :) since ive only just started the process i just ordered red wine yeast as i have time :)
AdventuresBytes Happy brewing.
That's a lot of headspace for fermenting out a gallon...
Schechter Arts fuck off
You never used the damn camden tablets... I have 10 lbs of damn raspberries and I was looking for proportions... damn it all!!
otherwise good video.
Hi. If you have 6lb, then simply double the recipe.
The campden tabs will come when you rack off.
poor James ..hope you pay him well
lydia bRINDLEY he gets a lot of wine 🍷
)