No raspberries where used but the lighting from my camera seemed to make a few look lighter in colour. Plus I froze them before adding to the barrel in order to keep them fresh for a few days while the lambic was picked up. Plus that helps to break down the cell walls which helps the secondary fermentation in the oak.
It's fully conditioned in the bottle now so we are planning to let 100 slip out in the spring once everything is legal!
We will also do another batch this summer while at the same time doing a White currant lambic with hand picked fruit! Will be picking for a while seeing as we will require 9.5 stone of fruit per barrel.
If any of you guys knows a source on Bilberries in the south, get in touch with me! Mulberries also...
