On Fri, 27 Jul 2007 09:12:06 -0700, braafn8r >
wrote:

>I just recently started this wine based on Jack Keller's recipe and
>since there are many posts on the topic I thought I would share my
>experiences with making this one. I'll start by stating that this is
>the first wine I've made, I've been brewing beers for 10 years, making
>wine is much different than brewing beer.
>
>I started with two 11.5 oz cans of welches white grape raspberry 100%
>juice concentrate and added 3 cups of white table sugar, yeast
>nutrient, and yeast energizer, no pectic, no acid, I mixed all that up
>with the sugar dissolved in a quart of boiling water for a total
>volume of 5 liters, the starting gravity was 1.084, I rehydrated and
>pitched one packet of Lalvin K1-1116 yeast which according to lalvin
>has tolerance of 18% which I read after I pitched and got concerend
>that it would end up way too dry since I was looking for something
>semi-sweet. After 8 days I racked to secondary and took an SG
>reading, it was 0.990, since I was curious I tried some like I always
>do with beer at every racking, it was yeasty, and quite hot, but the
>finish was very fruity a little tart and a tad sweet, I know it's got
>at least 2 months to go, but from what I tasted after 8 days, I'm
>pretty excited about this wine, it's dry but fruity and sweet enough
>to my tastes, of course you have to get past the yeasty smell and the
>hotness of the alcohol first which I'm assuming will tame down as time
>goes on, I'll continue to post my progress as I do additional rackings.

Wine made with White Grape Raspberry is one of my family's favorites.
Made to Jack's recipe and sweetened with 3 oz invert sugar/wine
conditioner makes wonderful social wine.

Later,
A. J.
The Anchorage Fishwrapper and Litterbox Liner Press