Blackberry Wine Recipe
- Thread starter Fly*guy
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Ha, there I have a problem Smokegrub, don't have a steamer will have plenty of the fruit by next weekend, but no steamer
.
Still wanna make a wine though, but can I do it without the steamer?
Saw some of Jack Kellers recipes but not sure which one would be best to try.... Oh these tough decisions... guess I'll make them all
Need more Carboys though.... hmmm... oh George .... can you get some of those things to Southern Pa by next weekend?
Still wanna make a wine though, but can I do it without the steamer?
Saw some of Jack Kellers recipes but not sure which one would be best to try.... Oh these tough decisions... guess I'll make them all
Need more Carboys though.... hmmm... oh George .... can you get some of those things to Southern Pa by next weekend?
http://www.sbranch.net/EvansCellars/recipies/PDF/Blackberry Wine.pdf
Copy and past that as I have a hard time copying links to this site for some reason or just go to My Link</font> below my post!
Copy and past that as I have a hard time copying links to this site for some reason or just go to My Link</font> below my post!
went to your cite Wade, thanks. scanned thru your recipe quickly, guess the ABV about 12 on this one, whats the body like on this wine?
could I get away with more ABV on this recipe say as high as 1.110(15%)??
Blackberry is strong flavored, just wonder if it can take the higher ABV if it ages longer?
could I get away with more ABV on this recipe say as high as 1.110(15%)??
Blackberry is strong flavored, just wonder if it can take the higher ABV if it ages longer?
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
Cracked Cork
Senior Member
- Joined
- Jan 30, 2006
- Messages
- 308
- Reaction score
- 1
Plenty of fruit you say. OK. Take like 50 pounds of berries, crush them, add KMeta and Pectinase overnight. Strain some juice thru a coffee filter until you get enough to measure the specific gravity if you use a hydrometer, or just use a refractometer. Calculate how much sugar you need to add for the percent alchohol you want and stir it in good. Add a Pasteur Red, Montrachet, RC212 or your favorite red wine yeast. After only 3 days strain and press the berries, you will mostly just have seeds, get rid of them and keep the fermentation going. Its a good time to add some oak chips or oakmore powder too. After the SG drops transfer to a secondary and attach air lock. This method helps eliminate one of the major causes of bitter blackberry wine that a lot of people seem to get by not fermenting on the pulp too long. If you did the crushing and pectinase correctly you should mostly have seeds you are getting rid of. In about a year it will have cleared and you can bottle and enjoy a bitter free very berry tasting blackberry wine.
Crackedcork
Crackedcork
Blackberry will hide a higher abv! Just be careful if you are looking to go dry as some yeasts will give out a little earlier then what is stated and sometimes they will go higher, its just an estimate and not an actual dead set #.
