So this is quite interesting...
I started 2 gallons of Raspberry wine no more than....2 weeks ago? When I racked it from primary into its secondary fermenters, I noticed the next day that it was completely still. I gave it a few more days because sometimes the yeast will chill for a bit and then kick back in...but nothing. So I took some readings today with my trusty hydrometer and apparently it has already fermented out!
I tasted it too. Its very nice. Fruity, smells like raspberries, dry, and light. I think it will make a great summer wine. Too bad that will have to be next summer.
Cheers for now!
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Current List:
Wild/Highbush Blueberry Blend: (2 gal aging)
Wild Blueberry: (3 gal secondary ferm.)
Mead: (1 gal. clearing)
Lemon/Lime: (1 gal. secondary ferm.)
Cranberry/white grape: (1 gal. aging)
Apple: (5 gal. secondary ferm.)
About Me
- Greg
- I guess I really should say that I dont know a WHOLE lot about wine. I mean, I know what makes a wine good, I know the different varietals, I know Rhone, Burgundy, Bordeaux, Pimonte, etc., I know what I like, I can definitely choose a good wine over a bad one, but I still have so much to learn. I am hoping that through the process of wine making I can learn a bit. I read and research constantly about wine and wine making. I hope that I will always be able to enjoy wine and comment on it in an educated and enjoyable way without sounding like a so called "wine snob." I am a firm believe that you can't tell someone which wines they will like, merely just suggest, because everyone's palate is different. Thats why the wine world is so fascinating to me. But I digress... I just hope to make good wine, and share it with others!
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