Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Capt Zero on September 03, 2013, 10:03
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We've had so many raspberries from our plot, the better half has made a load of jam. So I got to thinking about having a go at making a wine were you let mother nature do the work. So has I've already made a couple of galls of raspberry wine I thought I'll do a gall and see if the natural yeast that's about will do it's job. Well within a couple of days there were bubbles in the FV, I left it for 5 days and it's now in a DJ.....
(http://i997.photobucket.com/albums/af94/Dieseljockey/27782f6d-2fe1-486b-b9d8-9835b515b98e_zps20b34186.jpg) (http://s997.photobucket.com/user/Dieseljockey/media/27782f6d-2fe1-486b-b9d8-9835b515b98e_zps20b34186.jpg.html)
The top "crust" is a mixture of foam and raspberry material, I think I'll leave it for a while then rack it into another DJ, I'm curious to see what it'll turn out like taste wise.
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I did a similar experiment with cider and wild yeast, hope your wine tastes better! ::)
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You really should try and keep the 'air gap' on top of the wine down to a minimum.
Cheers, Tony.
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I did a similar experiment with cider and wild yeast, hope your wine tastes better! ::)
Ooo dear... :( arrr well nothing ventured, nothing gained as they say....It may turn out to be a good wine.. :dry: I'll have to wait and see. ::)
You really should try and keep the 'air gap' on top of the wine down to a minimum. Cheers, Tony.
The reason for the gap Kletiwallah is it was going like a bomb and I didn't want it to come up through the airlock. I have a small bottle to top up with when I rack..
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Racked it this morning..and topped it up still going like a train..
(http://i997.photobucket.com/albums/af94/Dieseljockey/079ffee1-e7a9-46e8-873b-986a19e95ff0_zpscd417de0.jpg) (http://s997.photobucket.com/user/Dieseljockey/media/079ffee1-e7a9-46e8-873b-986a19e95ff0_zpscd417de0.jpg.html)
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I make raspberry vodka using wild yeast and it works fine, so hopefully your wine will be OK :)
If you have any rasps left, try the vodka. Layer rasps and sugar in a demijohn. Ferment for 6 weeks - the rasps dissolve and the whole lot becomes liquid. Strain and mix with vodka. You need a minimum of 30% vodka to preserve the drink, but I usally end up at about 40% to cut the sweetness :)
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Wild yeast fermenting is always a leap in the dark - it is not until significant time and messing about have gone by that you discover whether you have a pleasant drink or simply a colourful drain cleaner....
That said, some serendipity brews turn out to be absolutely amazingly good, the sort where you wish you had made three times as much but which by the very nature of them are of course unrepeatable.
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I make raspberry vodka using wild yeast and it works fine, so hopefully your wine will be OK :)
I got a blackberry vodka on the go, but we still have loads of raspberries up the lottie, think that could have legs.
Wild yeast fermenting is always a leap in the dark - it is not until significant time and messing about have gone by that you discover whether you have a pleasant drink or simply a colourful drain cleaner....
This was a shot in the dark.. ;) it's something I've always wanted to have a go at and see how it turns out. Like you say if it's a good wine I'll kick myself I only did a gallon. :mad:
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Those wild yeasts are all around us. Best make use of them ey. It would be rude not to
Good luck with it. I hope it's going to be a good year for vin rasp :)