This time of year I usually have leftover berries from the previous season. It’s a good time for doing some juicing and processing. This spring I decided to make wine from my frozen raspberries.
I had 14 quarts of berries and they filled up the fruit basket nicely. I was a little concerned about juicing a full basket of frozen fruit. I usually only use a couple of quart bags of frozen berries added to peaches, apples, pears, or white grapes to make a nice juice blend. I need not have worried. Everything worked out just fine.
I’ve noticed over the years that most fruit-wine recipes vary quite a bit. These two book are my go-to for comparison recipes. I usually take some aspects of each recipe and create a hybrid. One thing that I always do that is not in the recipes is use 100% juice. Most recipes call for juice and water. The wines I’ve made with these recipes are not very robust and have a pronounced alcohol flavor.
I assembled my tools and additives and brought the water to a steady (not furious) boil.
Of course, I enjoyed a glass of 2014 hard cider while I worked! When making wine, proper sanitation is absolutely essential. Remember to label your solution of sanitizer (Star San in this case) properly to avoid accidents. The raspberries are ready to go.
I heat the burner to medium high and set the timer to thirty minutes. After thirty minutes there is about a quart of juice in the juice kettle. I processed another 30 minutes.
During processing, the juice collecting in the kettle reaches between 160-170 degrees. This yields a low-temperature pasteurized juice. I won’t need to add sulfite to the juice prior to primary fermentation. I stir the raspberries a few times to evenly thaw the frozen berries. After about 50 minutes, the raspberries have reduced significantly. The yield is roughly a gallon of juice. I collected another quart of juice after letting the pulp rest for an hour. This juice was put in the refrigerator and used within a week or so.
At this point, I need to let the juice cool to about 90 degrees before I can pitch the yeast and start the primary fermentation. Look for Raspberry Wine 2016 Part Two to continue on with the process.
Let me know if you have any questions up to this point. I’d be happy to help out.