Black Raspberry Wine Experiences ?

[Scooter68]

About 4 months ago Feb 1st, 2016) I started a batch of Black raspberry wine with some frozen wild black raspberries my wife picked last year.

4 liter batch (1gal + 7 1/4 oz) with 5lbs of berries.
2lbs sugar,
1/2 tsp Acid Blend
1 tsp Pectic Enzyme
1/4 tsp Tannin
1 tsp Yeast Nutrient (1/2 tsp in must 1/2 tsp in Yeast Starter)
1 Campden tab

Normal processing of:
Bag & mash thawed berries
Dissolve sugar (2lbs into 3 cups water)
Add Acid Blend, Pectic Enzyme, Tannin, 1/2 of Yeast Nutrient
Check - SG 1.112 Acid pH 3.67
dissolve & drop Campden Tab

Cover & Wait 24 hrs

Same time - Prep Yeast Starter with 1/4 tsp EC118 & 1/2 tsp Yeast nutrient
Set starter in warm area (65 degrees plus) for 24 hrs

Next Day recheck SG & Acid - Add Yeast and cover


AND NOW The Questions

This has been unlike any of my other wine batches. Not worried but interested to learn more. As this batched fermented and I racked it at each step the must had a quality none of my others have had. It left a rich dark purple clear coating on the containers. Not a stain or film but it just had this thickness to it that impressed me. Is there an actual name for this attribute/quality? I am assuming it's good because all along the way the flavor has been great!
Virtually no lees after the secondary finished (2/11/2016)
Final SG .990 = ABV of 16.1% and pH 3.63

It has been very clear (but dark) stable since then with 3 more rackings and only a trace of lees on the first of those.

Along the way I always left a little in the carboy in case I missed seeing lees. Back-sweetened those remains when I found them sediment free. Has anyone else had a blackberry clear that quickly? Has always, throughout had a very strong wild berry taste to it. It will probably be a love or hate it wine. Compared to a similar high ABV store bought concord grape wine, the taste will knock your socks off. At 16% A small glass goes a long way. Very stable each time with very little change in the pH SG (as one would expect) and the taste.

Sooo I decided to bottle it 3 weeks ago just after our vacation and before my surgery. Back-sweeetened to 1.002 with pH 3.42 and stabilized it. I know that's a rush to bottle but being a small batch and the flavor as strong and clear I couldn't resist this time. No plans to pop a bottle for several more months. Also had a full 12 oz left after all was done and it just keeps tasting better.
Anyone else have much experience with wild Black Raspberry wine?

 

[Larryh86GT]

I make 5 gallons of blackberry wine each year with Walker's blackberry juice. It is our favorite wine that has an awesome taste. My ABV is usually around 15% so it too has some kick to it.
Larry

 

[Scooter68]

I make 5 gallons of blackberry wine each year with Walker's blackberry juice. It is our favorite wine that has an awesome taste. My ABV is usually around 15% so it too has some kick to it.
Larry

Hope you gwt a chance sometime to use wild blackberries. There is a difference with them.

 

[Heather]

About 4 months ago Feb 1st, 2016) I started a batch of Black raspberry wine with some frozen wild black raspberries my wife picked last year.

4 liter batch (1gal + 7 1/4 oz) with 5lbs of berries.
2lbs sugar,
1/2 tsp Acid Blend
1 tsp Pectic Enzyme
1/4 tsp Tannin
1 tsp Yeast Nutrient (1/2 tsp in must 1/2 tsp in Yeast Starter)
1 Campden tab

Normal processing of:
Bag & mash thawed berries
Dissolve sugar (2lbs into 3 cups water)
Add Acid Blend, Pectic Enzyme, Tannin, 1/2 of Yeast Nutrient
Check - SG 1.112 Acid pH 3.67
dissolve & drop Campden Tab

Cover & Wait 24 hrs

Same time - Prep Yeast Starter with 1/4 tsp EC118 & 1/2 tsp Yeast nutrient
Set starter in warm area (65 degrees plus) for 24 hrs

Next Day recheck SG & Acid - Add Yeast and cover


AND NOW The Questions

This has been unlike any of my other wine batches. Not worried but interested to learn more. As this batched fermented and I racked it at each step the must had a quality none of my others have had. It left a rich dark purple clear coating on the containers. Not a stain or film but it just had this thickness to it that impressed me. Is there an actual name for this attribute/quality? I am assuming it's good because all along the way the flavor has been great!
Virtually no lees after the secondary finished (2/11/2016)
Final SG .990 = ABV of 16.1% and pH 3.63

It has been very clear (but dark) stable since then with 3 more rackings and only a trace of lees on the first of those.

Along the way I always left a little in the carboy in case I missed seeing lees. Back-sweetened those remains when I found them sediment free. Has anyone else had a blackberry clear that quickly? Has always, throughout had a very strong wild berry taste to it. It will probably be a love or hate it wine. Compared to a similar high ABV store bought concord grape wine, the taste will knock your socks off. At 16% A small glass goes a long way. Very stable each time with very little change in the pH SG (as one would expect) and the taste.

Sooo I decided to bottle it 3 weeks ago just after our vacation and before my surgery. Back-sweeetened to 1.002 with pH 3.42 and stabilized it. I know that's a rush to bottle but being a small batch and the flavor as strong and clear I couldn't resist this time. No plans to pop a bottle for several more months. Also had a full 12 oz left after all was done and it just keeps tasting better.
Anyone else have much experience with wild Black Raspberry wine?

I'm curious how you ended up with 1+ gallon of wine when you only added 3 cups of water to the batch. I followed your recipe and I had about a 2/3 gallon after letting the mash ferment it's first week in the pot. Topped it with a whole bunch of filtered water but now worried it's going to be watered down too much.

This would've made sense if it were a berry with a high water content such as cherries.

 

[hounddawg]

I'm curious how you ended up with 1+ gallon of wine when you only added 3 cups of water to the batch. I followed your recipe and I had about a 2/3 gallon after letting the mash ferment it's first week in the pot. Topped it with a whole bunch of filtered water but now worried it's going to be watered down too much.

This would've made sense if it were a berry with a high water content such as cherries.

just guessing but i think @Scooter68 was talking about simple syrup.
Dawg

 

[Heather]

just guessing but i think @Scooter68 was talking about simple syrup.
Dawg

Yeah, sounds like it. Finding a recipe for black raspberry was not easy, this was one of the few with what I had on hand. I actually had to add in some blueberries for the weight cause I didn't have quite enough of the raspberries. I'll just have to sample it as I go to make sure I'm not topping off too much with each racking.

 

[Scooter68]

Ok, The Volume depends a lot on the water content of those blackberries. It's possible that I added water and failed to list it. Wild Black Raspberries that we have had on our place are rather small but highly concentrated in flavor so if that's what you are using, don't fear adding water to top to 1 Gallon and a bit more. One good thing about Raspberries is that the residue (seeds etc) are relatively small in volume. So as I mentioned, my batch was VERY strong in flavor regardless of adding water, even up to 1 quart. BUT don't forget that the Simple Syrup will also add some volume. Clearly from your description somewhere the volume fell short. Basically I would taste test it a bit. Keep us posted.

(I've stopped making wine and probably will not resume unless something unexpected happens. The house I was using is no longer vacant (Renter in there now and along with my Wife no longer drinking any wine.... my push to produce has dropped.)

PS: If you respond to my post be sure to include my handle so I get notified. I don't get on here much anymore.)

PS PS If anyone lives near NW Arkansas and is interested in some wine making supplies let me know, I have a good corker (Tall Table Top one), some 1 gallon, 4 Liter and 3 gallong carboys and a few other item. If interested reach out and I can provide more details on what I have.

 

[hounddawg]

just guessing but i think @Scooter68 was talking about simple syrup.
Dawg

Ok, The Volume depends a lot on the water content of those blackberries. It's possible that I added water and failed to list it. Wild Black Raspberries that we have had on our place are rather small but highly concentrated in flavor so if that's what you are using, don't fear adding water to top to 1 Gallon and a bit more. One good thing about Raspberries is that the residue (seeds etc) are relatively small in volume. So as I mentioned, my batch was VERY strong in flavor regardless of adding water, even up to 1 quart. BUT don't forget that the Simple Syrup will also add some volume. Clearly from your description somewhere the volume fell short. Basically I would taste test it a bit. Keep us posted.

(I've stopped making wine and probably will not resume unless something unexpected happens. The house I was using is no longer vacant (Renter in there now and along with my Wife no longer drinking any wine.... my push to produce has dropped.)

PS: If you respond to my post be sure to include my handle so I get notified. I don't get on here much anymore.)

PS PS If anyone lives near NW Arkansas and is interested in some wine making supplies let me know, I have a good corker (Tall Table Top one), some 1 gallon, 4 Liter and 3 gallong carboys and a few other item. If interested reach out and I can provide more details on what I have.

I really hate to hear that @Scooter68 , i spent SEP 22 THRU SEP 23 in hospital, now just waiting on my foot to heal.
your one of a few i really liked hearing from.
Richard
AKA. Dawg

 

[Scooter68]

Yeah, sounds like it. Finding a recipe for black raspberry was not easy, this was one of the few with what I had on hand. I actually had to add in some blueberries for the weight cause I didn't have quite enough of the raspberries. I'll just have to sample it as I go to make sure I'm not topping off too much with each racking.

Of course each type/source of Black Raspberries is different. If yours are flavor rich, I don't think you'll have a problem. I was frankly blown away with how strong the flavor was from so few berries. The way it clung to the glass, all of it. Not in favor of all kinds of language but it was a Kick-*** full flavored wine.
So if you can find a good source for wild black raspberries, I think you can create some very impressive wine.
Each type of fruit is different in terms of the depth of the flavor with different amounts of fruit. Good Wild Black Raspberries are, in my opinion, on the high end in terms of the depth and strength of flavor per pound If you used even 4 1/2 lbs per gallon of a strong flavored black raspberry it would blow away a batch of peach wine with 7 to 7 1/2 lbs per gallon. Sadly our wild black raspberry patch faded out and has never returned anywhere on our place. I do miss them.
Good luck on your wine making.

 

[Hazelemere]

About 4 months ago Feb 1st, 2016) I started a batch of Black raspberry wine with some frozen wild black raspberries my wife picked last year.

4 liter batch (1gal + 7 1/4 oz) with 5lbs of berries.
2lbs sugar,
1/2 tsp Acid Blend
1 tsp Pectic Enzyme
1/4 tsp Tannin
1 tsp Yeast Nutrient (1/2 tsp in must 1/2 tsp in Yeast Starter)
1 Campden tab

Normal processing of:
Bag & mash thawed berries
Dissolve sugar (2lbs into 3 cups water)
Add Acid Blend, Pectic Enzyme, Tannin, 1/2 of Yeast Nutrient
Check - SG 1.112 Acid pH 3.67
dissolve & drop Campden Tab

Cover & Wait 24 hrs

Same time - Prep Yeast Starter with 1/4 tsp EC118 & 1/2 tsp Yeast nutrient
Set starter in warm area (65 degrees plus) for 24 hrs

Next Day recheck SG & Acid - Add Yeast and cover


AND NOW The Questions

This has been unlike any of my other wine batches. Not worried but interested to learn more. As this batched fermented and I racked it at each step the must had a quality none of my others have had. It left a rich dark purple clear coating on the containers. Not a stain or film but it just had this thickness to it that impressed me. Is there an actual name for this attribute/quality? I am assuming it's good because all along the way the flavor has been great!
Virtually no lees after the secondary finished (2/11/2016)
Final SG .990 = ABV of 16.1% and pH 3.63

It has been very clear (but dark) stable since then with 3 more rackings and only a trace of lees on the first of those.

Along the way I always left a little in the carboy in case I missed seeing lees. Back-sweetened those remains when I found them sediment free. Has anyone else had a blackberry clear that quickly? Has always, throughout had a very strong wild berry taste to it. It will probably be a love or hate it wine. Compared to a similar high ABV store bought concord grape wine, the taste will knock your socks off. At 16% A small glass goes a long way. Very stable each time with very little change in the pH SG (as one would expect) and the taste.

Sooo I decided to bottle it 3 weeks ago just after our vacation and before my surgery. Back-sweeetened to 1.002 with pH 3.42 and stabilized it. I know that's a rush to bottle but being a small batch and the flavor as strong and clear I couldn't resist this time. No plans to pop a bottle for several more months. Also had a full 12 oz left after all was done and it just keeps tasting better.
Anyone else have much experience with wild Black Raspberry wine?

only as Chambord to top up raspberry table wine.

 

[BigDaveK]

Of course each type/source of Black Raspberries is different. If yours are flavor rich, I don't think you'll have a problem. I was frankly blown away with how strong the flavor was from so few berries. The way it clung to the glass, all of it. Not in favor of all kinds of language but it was a Kick-*** full flavored wine.
So if you can find a good source for wild black raspberries, I think you can create some very impressive wine.

I totally agree!
I was drinking some just yesterday and immediately thought "Holy Sh*t!" Checked my notes to see if I added glycerine - nope. Then I checked fruit weight (6.5 lbs) and pulled more from the freezer to start another. What was I waiting for?