Started 30th April 2012
This wine was mainly about using up some remaining fruit from the freezer. We had about 1lb of raspberries and I found about 8oz of loganberries in there too, so decided to use those with 1lb or so of redcurrants to make another wine.
This one is a bit random and we didn't bother much about the exact quantities - it might be great, it might be awful - only one way to find out!
We also re-used some of the pulp from previous raspberry and redcurrant wine - the pulp still contains yeast, so no need to add any more.
Raspberry, Loganberry & Redcurrant Wine
Step 1:
Put 1lb raspberries, 0,5lb loganberries, 1.5lb redcurrants into bucket
Crush fruit
Dissolve 2.5lb sugar in 3 pints of water and add to bucket
Add 1 teaspoon pectolase to help break down the fruit and extract flavour
Simmer 0.5lb (500g) currants in 3 pints of water for 30 mins and add to bucket
Add a lump of pulp from a previous batch of wine
Add 1 teaspoon yeast nutrient
Cover and leave for 1 week
Note - this wine uses the yeast that already exists in the lump of pulp from the previous batch
This wine contains a lot of pulp so has less than 1 gallon of liquid. When this is strained into the demijohn, it will need topping up with water.
Step 2:
Strain through a sieve into a demijohn
Top up to 1 gallon
Fit bung and airlock and leave to ferment.
Results So Far:
It's a lovely colour, lovely smell. Nowhere near a gallon in the demijohn, probably only 6 pints at best. Not sure if we should top up or not, but we've decided not to. Just need to wait and see what happens ....
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