Raspberry, Loganberry & Redcurrant Wine 1

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 ....

Raspberry & Redcurrant Wine 1

Started 23rd April 2012


We had 3lbs of redcurrants and another 2 or 3lbs of raspberries in the freezer. We didn't really fancy a pure redcurrant wine so thought we'd go for a mix of raspberries and redcurrants. We decided to re-use a little bit of the pulp from the previous raspberry wine as that already has yeast in.

Raspberry & Redcurrant Wine Recipe 1

Step 1:
Crush 2lbs raspberries and 1lb redcurrants in a 5 litre bucket
Add 1 teaspoon of pectolase to break down the fruit and extract flavour and colour
Dissolve 2.5lb sugar in 5 pints of water and add to bucket
Add 1 teaspoon yeast nutrient

Top up bucket to 4.5 litres (1 gallon) with cold water
Test SG and add sugar to bring up to 1090*
Put in airing cupboard to ferment for 7 days

* The hydrometer floated quite high, SG reading about 1135, so (from what I'd read) it didn't need any more sugar

Step 2:
Strain the liquid into a cleaned, sterilised demijohn
Fit bung and airlock to demijohn
Leave to ferment for a few weeks (maybe 6)

Result so far ....
This is another that looks good, looks like it'll clear well. The airlock is blipping away nice and steadily.