The variety, Royalty, came about as a cross between red and black raspberries, thus the colour purple. The canes are winter hardy to -32 degrees C., with tip dieback occurring to varying degrees at anything below that. The winter of 93-94 we had 90% injury,(-35 degrees with high windchill for 4-5 days). They produce a large purple berry on very thorny canes, and have the lowest acid of any raspb. variety so far tested.

Recipe: Yeast fermentation was initially used, but I have since switched to enzyme extraction, then adjust the juice and ferment. It's easier to adjust the juice without the marble bag trick in the must, and the whole process is cleaner. Either way is fine but fermentation on the pulp should be kept to a maximum 24 to 48 hrs. so as not to extract excess bitterness from the seeds.

I thawed 50 pounds of fruit to 50 degrees Fahrenheit, added pectic enzyme and 50 ppm sulph. This yielded 25 litres of must. 24 to 36 hrs later pressed off 21.5 litres of juice with the following values: ph. 3.11; acid 1.6 (16 g./litre); specific gravity 1.040. Put 18.5 litres into carboy and froze the excess juice. Added 3 kg. of sugar, bringing the specific gravity to 1.092. Added yeast - cote des blancs - and the fermentation was active 24 hours later.

Did racking regularly - and topped up with the previously frozen juice. After 3 weeks the specific gravity was 1.006. I let it finish out for 2 months to a specific gravity of 0.996 - brought the sulphur to 40 ppm. before filtering. Sweetened to Brix = 8.0 (to my taste) and added Potassium Sorbate (4 grams). Bottled 26 x 750 ml. bottles.

NOTES:-(This page should print on one sheet)
- The recipe works for other raspberries, but they are tarter, needing more residual sugar
- for sulphur info, visit the British Columbia Amateur Winemakers Association Homepage
- for information about fresh fruit (in season)CALL CAZA BERRY FARM AT 705-657-8888.

Caza Berry Farm Page Return to Frozen Fruit www.littlefatwino.com