BLACKBERRY/BLACK CURRANT

[Waldo]

Started this one this morning with the steam juicingof my Blackberries. Following is my recipe and open to any suggestions or thoughts on modifications.


BLACKBERRY/BLACLK CURRANT
5 GALLON BATCH
1 GALLON VINTERS HARVEST BLACK CURRANT
4-1/2GALLON BLACKBERRIES STEAM JUICED
1 LITER RED GRAPE CONCENTRATE
3 TSP ACID BLEND
1 TSP TANNIN
2 TSP PECTIC ENZYME
1/4 TSP POTASIUM METABIULPHITE
3 TSP YEAST NUTRIENT
1 TSP YEAST ENERGIZER
SUGAR ( ESTIMATED 7-8 LBS} TO BRING SG TO 1.090
1 PKT MONTRACHET YEAST

 

[Wade E]

Sounds good Waldo, have yo made this before? Just wondering if that ratio works the best or if your winging this one. It sounds like a good ratio due to how strong the Black Currant is. Looks like your going to have about 6 1/4 gallons to start with though, you sure thats not a 6 gallon batch?

 

[Goodfella]

WOW.... That looks incredible Waldo.


I am suprised to see you using pure juice on this. I was going to do that on my Blackberry Port, but a bunch of people told me not to do that.

 

[Wade E]

When using pure juice you have to watch the acid and if needed be ready to either cold stabilize if a little high or use calcium Carbonate pre-fermentation.

 

[Waldo]

Sounds good Waldo, have yo made this before? Just wondering if that ratio works the best or if your winging this one. It sounds like a good ratio due to how strong the Black Currant is. Looks like your going to have about 6 1/4 gallons to start with though, you sure thats not a 6 gallon batch?

This is my first go on this one wade and yep, im just winging it.
I guess my recipe is a little decieving, I am not using 4-1/2 gallon of Blackberry Juice. I am using the juice I obtained from steam juicing 4-1/2 gallons of Blackberries which came out at a littleover a gallon of juice.

 

[Wade E]

Oh OK, I bet that would have made a damn good wine like that though! So how much water did you add to this to bring it up to a 5 gallon batch or 5 1/2 to start with?

 

[Goodfella]

OK... I was also thinking 4 1/2 gallons pure juice.

 

[Waldo]

Oh OK, I bet that would have made a damn good wine like that though! So how much water did you add to this to bring it up to a 5 gallon batch or 5 1/2 to start with?

I added just over 2 gallon water wade to bring it up to 5-1/4 gallon. Going to be pitching the yeast to her late this evening.


Here is a picture of the must right after I added my Pectic Enzyme this morning

What oak do you think I should use ( Post Fermentation) on this one?

 

[Waldo]

Wish I had 4-1/2 gallon of pure Blackberry Juice

 

[fivebk]

Waldo, looking good!!!!

BOB

 

[Waldo]

Thanks Bob...Im a thinking its gonna turn out to be pretty danged good

 

[Wade E]

Red Robin.........Yummmmmmmmmmmmm!

 

[Waldo]

Pitched the yeast to it about 7pm last night after adding my Acid Blend, Tannin, Yeast Nutrient & Energizer. So hopefully she will be in "Full Tilt Boogie" by this evening.

 

[Waldo]

And sure enough it is !!!!!

 

[vcasey]

Looking good!

 

[Cracked Cork]

Waldo, we typically get about a gallon of juice from 10 pounds of fruit. When I read your recipie my mouth puckered, the acid from the currants plus from 4.5 gallons of straight blackberry juice could potentially clean paint off your walls Crackedcork

 

[Cracked Cork]

Wade, have you used calcium carbonate on your blackberries before? We want to make a 100% juice but the acid levels are just to high but if we could knock that back a little it would be worth it. Crackedcork

When using pure juice you have to watch the acid and if needed be ready to either cold stabilize if a little high or use calcium Carbonate pre-fermentation.

 

[Waldo]

Wade, have you used calcium carbonate on your blackberries before? We want to make a 100% juice but the acid levels are just to high but if we could knock that back a little it would be worth it. Crackedcork

When using pure juice you have to watch the acid and if needed be ready to either cold stabilize if a little high or use calcium Carbonate pre-fermentation.

Cracked
I have never tries using Calcium Carbonate on Blackberries but I would think it would work fine. Also, as I posted earlier, my recipe is a bit decieving in that I did not use 4-1/2 gallon of Blackberry juice. It was the juice from 4-1/2 gallons oof Blackberries

 

[fivebk]

Looks to me like it's rockin and a rollin !!!!

BOB

 

[Wade E]

Crackedcork, I havent had the pleasure of having that much fruit to make an all juice wine yet but the second I do I will try this and if need be Ill drop out some acid this way.