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Blackberry wine

 
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sgt.colon



Joined: 27 Jul 2009
Posts: 6174
Location: Just south of north.
PostPosted: Thu Jul 26, 18 11:36 am    Post subject: Blackberry wine  Reply with quote    

I'm going to make some blackberry wine and I'm going to use the below recipe. Please could someone let me know how much water and how much grape juice to use?

Quote:
The recipe I base my blackberry wine on is different too and much simpler. For a gallon it uses 4lb of fruit and 3lb of sugar, water and yeast. IIRC I add some red grape juice but nothing else and the wine tastes great (on the sweet side which I like). I don't have a problem with starting fermentation although it does take ages to ferment out. I've always found the wine to be very clear so no need for the pectic enzyme for me.


Thanks.

dpack



Joined: 02 Jul 2005
Posts: 34276
Location: yes
PostPosted: Thu Jul 26, 18 12:43 pm    Post subject: Reply with quote    

how long is string,
enough water to dissolve the sugar and enough juice to make it up to a gallon seems a good bet.

with 3lb/4lb chances are that would ferment out to a strong dry wine using a high alcohol yeast (3lb/6lb ferments out to a medium sweet port type wine)

if you ferment on the pulp and sieve out the lumps the amounts of water/extra juice required for making up to volume are fairly obvious

i dont bother with the grape juice but i do add extra tannin from very strong cold tea. it helps a lot with mellowing the acidity of less than perfect bberries , even with perfect ripe ones a bit of tannin will prove it's worth in a couple of years.

the port version take a few years of maturation and dropping crust.
the table wine version is ok after a few months and good in a year or so.

ps spar own brand irish cream bottles are perfect ( dark glass ) as light is an enemy when maturing bb wines. put clear bottles in a box if you dont have a dark wine cellar
pps tis worth waxing the port version capsules as air is even worse than light

a vanilla pod in the port version is rather nice

sgt.colon



Joined: 27 Jul 2009
Posts: 6174
Location: Just south of north.
PostPosted: Fri Jul 27, 18 9:32 am    Post subject: Reply with quote    

Thanks DPack. I'll have a play.

dpack



Joined: 02 Jul 2005
Posts: 34276
Location: yes
PostPosted: Fri Jul 27, 18 7:09 pm    Post subject: Reply with quote    

after a few days of fermenting on the pulp give em a poke with a tattie masher

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