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 5x125g punnets of cheap Mozzer's raspberries 1kg while granulated sugar 4.5litres boiling water 2 thinly sliced lemons 1 thinly sliced lime 500g seedless raisins (chopped) 2 tsp pectolase 1tsp yeast nutrient |
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5x125g punnets of cheap Mozzer's raspberries 1kg while granulated sugar 4.5litres boiling water 2 thinly sliced lemons 1 thinly sliced lime 500g seedless raisins (chopped) 2 tsp pectolase 1tsp yeast nutrient |
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DAY 1: 30-03-04
The raspberries were rinsed and combined with the sugar, chopped
raisins, nutrient and citrus fruits. The water was brought to the boil and
poured over the fruits, covered and allowed to cool. Rather fewer fruits were
used than many recipes would recommend. Beggars can't be chooser!
DAY 2: 31-03-04
The fruit was stirred and 2 tsp pectolase added.
DAY 3: 01-04-04
Stirred some more.
DAY 4: 01-04-04
Stirred some more. A starter
bottle was prepared.
DAY 5: 02-04-04
The fruit was strained off the liquid, which was then further
filtered through muslin. The abundance of fruit pulp necessitated numerous
rinses of the fabric. The fruit liquid was combined with the yeast which had
been prepared the previous day, and returned to the bucket and closely covered
for fermentation to get underway. Feeling there might be a lack of tannin, half
a cup of strong tea was introduced into the must.
DAY 11: 10-04-04
Fermentation was definitely under way, though without the vigor I'd come to
expect. Perhaps this will be a difficult recipe. The brew was transferred to
a clean demijohn and air locked.
WEEK 10: 07-06-04
Activity all but ceased. Wine starting to clear and has so far
retained a good light red colour, though still with an even haze. Gravity
checked at 0.990, indicating fermentation was complete. Brew was racked and
treated with half a sachet of Harris Vin Clear to speed things along.
Demijohn returned to the cupboard to settle.
WEEK 15: 15-07-04
The wine had dropped a little more sediment, and was generally
quite clear. It was treated with a crushed campden tablet and 1g of potassium
sorbate before being passed through the VinBrite filter. After this final polish
the wine was sparklingly clear, and retained much of it's red colour. The
ready-to-bottle brew was returned to the demijohn and corked with a safety bung.
WEEK 23: 06-09-04
The wine was bottled. Although ready to drink, it will
(hopefully!) be kept in storage until 2005.
