brewing 2ne1

Raspberry Wine - 2010

July 2010 - I started a gallon of raspberry wine since we had a huge crop of berries in the garden. We save our surplus berries in the freezer and when a sufficient amount had been accumulated, I weighed 3 lbs of frozen raspberries into a large straining bag, tied it closed, and placed it in a large pot on the stove with half a gallon of water. The pot was heated until about 80 deg C to sterilise and the heat was turned off. The liquid was allowed to cool for a couple hours and was poured into a primary fermenting bucket. I put a small volume of cool tap water into the pot with the straining bag and mashed the berries to get as much juice/colour out as possible and poured the extract into the primary as well. I repeated this once more. This made just over a gallon of raspberry extract, to which I added sugar to SG 1.10. Then I added bentonite, pectolase, citric acid, and yeast. Fementation started quickly and after a week or two was racked to a glass demijohn with an airlock. 

Update August 2011 - I found this in the cupboard under the stairs, racked it and somehow it tasted fine (I was expecting the worst since it had been ignored for so long). So I bottled it, and drank the extra half bottle last night. It was very berryish, quite sweet, with a bright red colour. I’m pleased.

Cheers, Jason