Blackberry Wine 2nd run

[SmokyMountainReign]

Does anybody have a recipe for a second run wine reusing blackberry pulp? I currently have 100 lbs of blackberries in primary fermentation (first run) with Lavlin 72B. Once I transfer the liquid to secondary, I would love to get in a second run with the leftover pulp. Any help or guidance is much appreciated!

 

[Arne]

Don't really have a recipe, but have made a couple of successful second wines. I leave the lees in the primary, put the fruit back in, add however much water I want, add several cans of frozen grape concentrate, with blackberry I would use dark grape concentrate instead of white. Add sugar to the s.g. you want. Nutreint, energizer, maybe some tannin, use half the nutrient and energizer now, half at 1.060 or so. Stir it up and let it sit. Should take off quickly as you have live yeasts left in the lees. I know this isn't much for help, but it is way more than I had when I started my first seconds batch. Good luck with it, Arne. Oh, and welcome to wine making talk.

 

[salcoco]

add only 75% of wine removed as water to the leftover blackberry pulp. that is if you have 7 gallons of wine use only 5 gallons of water. before adding to pulp add sugar to 1.080 sg add tartaric acid to amount of 7 grams per liter. add acidified sugared water to pulp add yeast nutrient . fermentation will only be a few days. this will be a light wine. Concentrate can be used but add all adjustment before adding to pulp, co2 and alcohol will distort readings if done after adding to pulp.