How to make Raspberry Wine | One gallon easy recipe start to finish - with a tasting!
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- Опубліковано 4 лип 2024
- Raspberry wine is a fermented alcoholic drink made from red raspberries (fruit) and sucrose (table sugar). We're brewing up Jack Keller's simple and easy raspberry wine recipe in this how-to video on country fruit wine fermentations. We'll show you the process from start to finish, as well as include a tasting and some notes for the next time. Video sponsored by Home Brew Ohio, and gear links are below! This wine is just under 10% ABV.
0:00 Intro
2:46 Recipe
3:52 Process
8:26 Tasting
So You Want to Brew - Homebrewing 101 series: • How to Homebrew Beer, ...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-...
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Jack Keller's book available at:
amzn.to/3x7wtM9
or bookshop.org/lists/the-homebr...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
Raspberry is one of my favorite country wines. 3lb/gal, 1.080 SG, QA23, 4g citric acid per gallon. Sweeten at service 1% - 2.5% sugar with 1:1 simple syrup depending on the preferences of the drinker. Mine also drinking the best after 1yr. Jack is how I got into winemaking, and we had a few emails back and forth over the years. It is great to see you remembering and sharing his legacy.
I also emailed with Jack a couple of times over the years. Super helpful guy, just the most salt of the earth person you could meet. Cheers, friend!
Excellent! Jack was the king of fermentation; RIP. I love it when his recipes turn out great - it speaks volumes about his process, which is often a very similar setup from one recipe to another.
He really knew how to bring out the best side of the fruit. I love how strong and punchy the raspberry is in this one. It ain’t hiding!
@@DointheMost The way you describe it ,in your Video, I can Dang Near Taste it Now . Sounds like a good one . 🐯🤠
Your one of the people that got me into winemakeing and I've just made my first 6 gallon strawberry wine and it's actually "the nectar of the gods". Your vids have helped me and a lot others learn more about this craft thank you
I love making raspberry mead it is amazing
Such a pretty wine!
Hello from Tulsa. Really learning a lot from your tutorials / demonstrations. I have 3 brews of experience and just bought the Keller book. You have inspired me to try fruit instead of juice and looking forward to tasting the difference. Thanks for your thorough and easy to watch videos.
Sounds mouthwatering, really!
A little puckering, a little mouthwatering, but super refreshing!
@@DointheMost The mead version should be sublime!
Love this series. After I get a free bucket I'm going to try your mango wine recipe with just a little more white grape juice as I find that to be an AMAZING wine base.
For real, early on in my home brewing I was adding canned grape juice concentrate to all my country fruit wines! Definitely a great hack to bring up the vinous character of the wine.
Nice! I have the Keller hibiscus one in process and look forward to trying this one out after a while too!
Those hibiscus wine bottles disappeared fast around here! Happy brewing!
@@DointheMost nice. Can’t wait to try it!
I made a raspberry wine about 18 months ago. 2kg of raspberry and 500g of pomegranate in a 6 ltr batch with EC1118. Started at 1.105, finished at 1.008. Slightly sweet, slightly tart. Big, clean, punchy berry flavours. Best rosé style wine I've ever had. Also one of the cheapest. The supermarket were selling the berries at 10p per 1/2 lb because they were on the turn and practically mush.
I want to do more with pomegranate - especially after reading experiences like this. I just need to commit!
@@DointheMost I find it's flavour quite nice if you put in enough to peek out from the other fruits (especially with dry/ slightly off-dry wine), but I've never dared to go all-in on a pomegranate wine/mead.
For making a raspberry mead, might I suggest using raspberry leaf tea, raspberry honey, and frozen raspberries. The cacao nibs that someone else suggested sounds really good too. Will try that the next time I make the triple raspberry mead.
Good tip!
I was wondering if you have a recipe book for sale for all your brewing ( beer, braggot, wine,mead, etc ) ? Great channel
I’m making a raspberry mead right now for my brother’s wedding. I also have made a raspberry chocolate mead and it’s an insane combo. Cheers and thanks for sharing!
What did you use for chocolate? Chocolate nibs, extract and/or something else?
You’re convincing me this needs to be my next big mead project! Chocolate raspberry. Yum!
@@CursedSpartan55 nibs and vanilla tincture via the dogstickfetch method, which is on UA-cam now!!
@@DointheMost jammy goodness with a rounded complexity with the cacao. It goes so well with the earthy notes in the raspberry. Vanilla to help transition the flavors and to smooth things out. Highly recommend it. I wish I stashed away some more bottles of it before the wedding!
After having had spinal surgery that led to a few complications, I’ve had to take a brewing/vintning hiatus (wasn’t allowed or capable of messing around with fermenters!) but I’m at that point where I can again, with help.
Debating whether I’m going to make this one, or convert it to a mead by using honey, shooting for a 12% ABV and finishing it off-dry. Maybe some oak or cocoa nibs in secondary. If it.s a wine, debating whether to use grape juice for 50% of the liquid. Typically I use more fruit (up to double what you’re using) for my wines.
Raspberries are horridly expensive fresh and dirt cheap frozen. I’m off to the supermarket in an hour or so and methinks a few bags of frozen raspberries are going to ‘accidentally fall’ into my cart. 😇
Edit: now that my daughter has a boyfriend and he’s discovered a liking to my home made hooch, my stocks are dwindling! Need. More. Fermenters. LOL
Especially soince he wants to learn how I make all that yummy stuff. Two assistants! Yay! 😂
I'm a little surprised to see you using sucrose (table sugar) without inversion. I've been doing this since the mid '70s and have always inverted my sugar before fermentation, with either beer or fruit wine. If you don't, the yeast will invert it for you, since they can't directly metabolize sucrose, but they do it by producing the invertase enzyme, which leaves a slightly sour taste in the finished product (something that's often a hallmark of "home brew").
Sugar inversion is trivially simple, but does add another step: Boil your water and add your sugar. Add a small amount of acid (I usually use citric, as it's cheap, but have used "acid blend," malic, or tartaric, if they were handier). I use about 1/2 tsp/5 lbs sucrose. I typically boil for about another 5 minutes. The lowered pH and heat break the double bond and leave you with 2 glucose for every sucrose. The glucose is metabolized directly by the yeast, without need for enzymatic action, avoiding the slightly sour invertase taste.
You do realize the sugar in its white powder form has been cooked for lots of hours. Right. It got cooked during the extraction process
Could you bottle condition this to make it a sparkling wine?
I made a Raspberry Blood Orange Mead last year but I made the boneheaded decision to only use 12 Oz of raspberries in the whole brew. It was definitely not as red as your wine. It also took a while to become good. Not great just good but my mom seemed to like it a lot
Blood orange is an ingredient I’d love to do something with - but they’re hard to find here. Did you sweeten it?
@@DointheMost yep it ended at like 1.020. The only problem I see with Blood Orange is it takes a while to be palatable.
If I want to do a 5 gallon batch of this do I just scale up all ingredients 4 more times?
Quick question what is the reason you put them into bottles with caps instead of corks?
I never see you mix the yeast nutrient after adding it. Do you do it off camera?
I have always been under the impression to never pressberry pulp because it floods it with pectin and particulates that make it that much harder to filter out?
Weights in the bags alleviates the need to check to see if the bags are dry. I use stainless steel cubes
I used glass fermentation weights for that before. Once there was enough carbon dioxide in the fruit that it still lifted the bag off the bottom. 😂
@@DointheMost Stainless steel is three times more dense than glass. I use bags that are bigger so I can tie the steel cubes to the bag in the four corners.
I'm interested in a recipe for 5 gallons of raspberry wine. Does Jack have one? Or do you have one?
Thanks
Thanks for the video. I'm a beer brewer that hasn't tried wine yet. But I plan on making this. Is temperature control a factor in wine making?
Yes, to some extent. Most wine yeasts operate well on temps below 75F. But a lot of the clean fermenting strains work well between 60-68F. So it really depends on what yeast you go with. Scott laboratories provides a winemaking handbook each year as a downloadable PDF on their website that is a great resource on a variety of wine yeasts.
i want to make this wine but i think i would put alittle unfermentable sugars in it at beginning. im doing things the easy way.
You mention around 11:03 that it is about 7 to 8 months old, is that correct or did you mean weeks? I followed a similar recipe by Terry Garey and it is currently in secondary for about 3 months before I plan to rack one more time, then bottle near December. Interesting to see how similar the recipe is to this one, except about double the sugar and some added tannin.
This was started at the end of December - and the wrap-up video was shot this week, so it’s going on eight months old!
@@DointheMost Thanks for clarifying for me. I was like dang, it's still young at 8 months? But I re-read my recipe and was like, yep, makes sense! Terry mentions to keep in primary for about 2 weeks, secondary for nearly 6 months, with a few racks in there, likely going on to some bentonite on my 3 month rack. It does look great though, and I'm really wanting to try a blackberry version of it.
I cought some wild yeasts in a couple of traps made from black berry jam sugar and water....It just started bubbling and the stuff sitting on the bottom floated up to the top,do you think I should open up my jars and like you say break up the cap or will I screw up the colonies I'm trying to grow.....I was thinking using some jars of black berry jam and apple sauce I made 2 years ago, it should make a good wine slash sider and I'll probably distill half into Brandy
I would be somewhat concerned of a mold starting to grow - so if it were me, I’d probably keep the fruit bits wet. Hope it works out well!
@@DointheMost cool
I have a question: I went to make this recipe, but thought I would cold macerate the raspberries like you did with the blueberry one you made. I used pectic enzyme and a Campden tablet that was mashed in with the frozen/thawed raspberries. The raspberries lost probably 50% of their color!! Can you speak to what I did wrong? I figured if you used pectic enzyme in primary, it would be fine to use the same amount in a cold maceration before putting the Raspberry mash in primary. Help!!
I think it's normal and ok pectic enzyme if i'm not wrong, is for helping the rasberrries to break up and helping to not turning the fruit in of sort a jelly. Mine are like white pinkish after 3 days.
Not a wine question but I am getting ready to do a green apple rhubarb sour mead. Any tips on sour meads it will be my first.
Have you decided how you're going to sour it yet - yeast, bacteria, or otherwise? I like to recommend against Philly Sour for meads, as it can get very, very sour with all the glucose in honey.
@@DointheMost philly sour yeast
@@DointheMost I am gunning for the tartness of the apple and rhubarb to play to the sourness so I can back sweeten and get a green apple sour patch kid kind of kick
@@yourmetalgod69 In that case I would recommend doing the fermentation in a brew kettle so you can pasteurize and pitch a different yeast once it gets to the right sourness. Several of my mead fermentations with Philly sour have gone so sour that it was hard to drink them.
@@DointheMost ok thanks I would not have thought of doing that. Gonna have to get one of those haha
I don't believe I saw sulfites add in the begining of the process to kill any unwanted yeast or bacteria. Why is this??? Thank you for any feedback
i have only done about half a dozen of his recipes so far, but does anyone else find his berry wines to be a bit flabby? I've been adding upwards of 50% more fruit than what he calls for to give more body
I know Jack Keller's recipes are suppose to be easy and straightforward, however if you were to do this again, would you use opti-red?
I might… But really the red color hung around pretty well. More than anything, I might sulfite it at bottling.
Really Enjoyed your Video . At the moment I have 10 Buckets 🪣 going . I'll make 2 more , of Hog Grapes 🍇 Bronze and Purple , some People call em Muscadine and Scuppernong . That'll last me till next Season . I usually Bottle 🍾 up about a Gallon a Week , to take to Game 🎯 Night or Kereoke Night . I'll go through about a Bucket 🪣 a Month . I don't Drink 🍷 it all Myself , I'll Drink maybe a Bottle 🍾 out of a Gallon , give the others away . But , always looking for something Personal to make a Small Gallon of . And this Looks like it should be a good one . P.S. the ones I Bottle up and take , have Aged . Like a Good Pack of Foxhounds 🦊🐶 , You got to keep the New Ones Coming . 🐯🤠
I bet your karaoke and game night friends are big fans!
@@DointheMost O Yeah , We Throw Down , We have more Fun than a Barrel of Monkeys 🐒🐵. 🐯🤠
Erythritol you suggest often: It has the potential to ruin a wonderful wine. Perhaps it’s best to warn people to try it in a small amount first in a glass &/or age a bit then taste.
Woo-hoo first comment!
Cheers! 🍻
Define "simple."
Don’t make it if your an alcoholic
Wtf was that intro wtf lol wacccckkkk
Wtf are those chemicals?! Simple wine? That’s a straight up lie.
I can make a 14% beautiful tasting raspberry/blueberry wine in the woods in two weeks: with sugar, fruit, yeast, water, and time. And turn it into a beautiful brandy in an additional day in a pressure cooker and a bucket of ice water..
This isn’t simple and it’s completely UNNECESSARY
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