Wild Mountain: Raspberry
We’ve been pretty busy over here pickin’ wild mountain berries. First we fermented wort into French oak puncheons with a mixed culture full of wild and funky yeast. Then we split the batch into two. One was jam packed with raspberries, while the other half got heaps of tayberries, marionberries, and boysenberries. The results are reminiscent of raspberry lemonade and a homemade berry jam. It’s like a walk through the woods enjoying those wild mountain berries.Fermented in French oak Pinot Noir puncheons for 5 months before refermenting on fruit for another 4 months.