01-04-2011, 12:20 AM
rastoma Wrote:ezcaps Wrote:I made an EXCELLENT raspberry wine using EZ Caps. The hardest part was picking all the berries. Once I had them, I put them in a juicer and then strained the result through pantyhose. Then I slowly simmered the juice (with added sugar) for about an hour. Then I let it cool to room temp, added the yeast and followed the regular recipe from there. The raspberry wine was AWESOME. I would do it again if I ever get access to so many berries!
Exactly how much of the finished cooked product did you use in a 2 liter bottle? How much water? How long did you let it ferment?
I made a wine-making sin by not recording that information- to be honest I didn't think it was going to turn out. I'll never make that mistake again. I do remember that I took a 5-gallon traditional raspberry wine recipe and adapted it down to a 1/2 gallon and used EZ caps instead of the normal directions. (basically stopped following the directions after the juice was simmered).
I made a similar batch using salmon berries (not sure if you can find them outside of Alaska (ps they taste nothing like salmon)) but I added a bunch of extra sugar because the salmon berries were so tart. It also turned out great.