When to the farmers market today. Found there were a family selling raspberries. She told me they would only be getting them maybe another week at most. So I went ahead and got some so I can make a 2 gallon batch of raspberry wine. I am very excited about it.
7/6/2013 Chocolate Raspberry Wine
So I picked up the yeast and some coca nibs for the wine. I wanted to start putting together the recipe so here we go:
1 quart farm fresh organic raspberries
2.5 lbs of cane sugar
5 oz of coca nibs
1 pack of champagne yeast
2 gallons of purified water
2 gallon fermentation bucket, lid, and airlock
cleansing solution
Washed the raspberries. Crushed raspberries in a large mixing bowl, sprinkled with 1 cup of cane sugar, then let sit for several hours.
Boiled into 1 gallon of purified water with coca nibs. Melted sugar into water. Let it cool just a bit before moving over into the bucket. Add mesh bag with raspberries to the bucket and pour water over the mesh bag then let cool to room temperature before adding yeast.
Once at room temperature added yeast, sealed the bucket, and filled airlock.
7/9/2013
Added more yeast nutrients this morning. As I was doing so I realized that I added my yeast on this batch too early. I hope that this doesn't ruin the wine. I guess I will have to wait and see.
7/13/2013
Removed mesh bag from the fermentation bucket. Added last round of yeast nutrients.
8/7/2013
going to have to redo this wine as it got split.
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