Search results

This is the infamous "green goo" produced by elderberries. it is a waxy substance that coats everything. Soap and water won't wash it off, so it is difficult to remove. Many of us think that elderberry wine is so good that it is worth the trouble. Search for "green goo" on WMT for more info...

Here is an update on my blackberry wine. I started it on 9/17 with 29 lbs. of blackberries, plus water with 4c sugar and 1/2 gal apple/white grape juice (Motts). My initial volume was 4.5 gals, with a goal of 3 gals. in secondary. After measuring Brix, I added 1065 g additional sugar. The...

Last week I started some blackberry wine as well. I let the berries thaw in a bucket (still in their freezer bags), and then dumped them into a pot in batches to mash and add to the primary fermenter. That way I don't have to try to mash them all at once.

What temperature is your wine making area? I have found by personal experience that pectic enzyme works better at higher temperatures. In my case, moving from 65 to 75 degrees F made a significant difference. Here is a scientific study that backs that up:

Here are some definitions/options: Cider = fermented apples without added sugar, ABV is usually around 5-6% Apple wine = fermented apples with sugar, ABV is often around 11-12% but can be higher if you wish Mead = any wine made with honey rather than sugar. Technically, more then 50% of the...

There is a great calculator here: https://fermcalc.com/FermCalcJS.html Choose Fortification and select the desired options.

I use 4-5 lbs. of cranberries per gallon of must. That's lower then other fruits, but cranberries have an intense flavor. I add the zest of several oranges and some chopped golden raisins. Last time my pH started at 2.84, so I added a little Potassium Bicarbonate to bring it up to around 3.0...

I can see how that would be helpful with some fruit, and I might try it. But once blackberries are frozen, thawed, and mashed, they turn to mush. So I think that the liquid is already out.

@Tracy Brooks Welcome to WMT! When we eat fresh fruit or tomatoes, we probably consume some fruit fly larvae on a regular basis. So I don't think that there is any harm in eating them in small numbers. I freeze my berries and mash them before fermenting, so any fruit fly larvae are probably...

The advantage to doing some bulk aging before you bottle is that you can monitor how the flavor develops, and then decide on what adjustments you might want to make before bottling. Once it's bottled, you can't change anything.

What is the benefit of this step? Do you do this immediately when they are partially thawed? Do you add kmeta at this time as well?

Campden tablets are fine. Later on, when racking, Kmeta is helpful because you can measure out the exact amount that you want to add. I started with Campden tablets before I got a small gram scale. Many of us on this forum prefer a bucket for primary fermentation. No need to seal it. You need...

How does apple juice affect the flavor of the blackberry wine? I am about to start a batch of blackberry, so this is very relevant to me.

That is the key question.

I have read that raisins contribute tannins, because grapes have tannins. But according to this article, the tannins are destroyed in the drying process: https://nutrineat.com/foods-that-contain-tannins I haven't checked that against other sources, but it is food for thought.

No birds = more insects. It's a trade off. Chickens love grasshoppers, but they might also munch on grape leaves or grapes that are within their reach. More trade-offs. We are considering setting up a fence to put the chickens in our orchard and berries when the plants are dormant. That way...

Do you have a record of the quantities of leaves and flowers that you used? Would you change anything if you did this again?

Thanks for sharing this. I have some anise hyssop (Agastache foeniculum), which despite the name is neither anise nor hyssop. It has a licorice like flavor. Maybe I need to make some wine with the leaves and/or flowers? I found out that @BigDaveK has already tried this...