Blackberry

[Wade E]

Started a Blackberry 3 gallon batch using Vintners Harvest Base. I am doing what we usually tell you guys not to do as it is not a guaranteed finish. I have a starting sg of 1.118 and am using Cotes Des Blanc with the hope it will finish off around 1.015. I have done it this way twice now and has worked out great but dont advise anyone to do this as you could end up with problems so be warned that i like to live dangerously!

 

[Waldo]

Whats your long range plans for this one wade..going to oak it? Did you make any additions initially for more body?

 

[Wade E]

I added 3/4 tsp of tannin and will most likely add some Bulvarian Oak!

For those of you who's eyebrows just went up, its a joke only Waldo and a few others will understand. Will do a light Hungarian Oaking.
Edited by: wade

 

[grapeman]

You are a real" Rebel" there Wade! I believe it is a Bulgarian Oak also!

 

[Wade E]

AW

, I blew it!

 

[K&GB]

Wade, I'd be interested in your recipe and procedure as I plan to make this one too. Have a can of VH just waiting in the pantry.

 

[Wade E]

1 can of VH Blackberry
1 1/2 tsp Bentonite
3 campden tablets crushed
1 tsp of nutrient now, 1 tsp @ 1.085, 1 tsp @ 1.045
1 1/2 tsp energizer
3/4 tsp powdered tannin
2 1/4 gallons water
sugar to sg of 1.118
pectic enzyme according to instructions on you package, I use liquid concentrate.
Red Star Cotes Des Blanc (Dont recommend Montrachet with Blackberry)
Should fizzle out around 1.015 but not guaranteed!
Always add the pectic enzyme 12 hours after adding campden and then wait another 12 hours and stir well before adding yeast!

 

[joeswine]

NOW WOULD BE A GOOD TIME TO MAKE A F-PACK FROM SOME FRESH OR FROZEN BLACK BERRIES,BODY,FLAVOR TEXTURE,GOOD WAY TO GO....................................................................................FORGET THE OAK..............................................OR NOT......................

 

[Wade E]

Seeing as howI cut down on the water the recipe called for and upped the sugar with a weak yeast this should finish sweet and strong like the other 2 wines I have done like this. I wouldnt recommend this way for some other weaker flavor profiles as the abv will be higher then most fruit wines but blackberry will hide the higher abv like a black currant will.

 

[Wade E]

Added yeast this morning and it has a little action but that is expected with Cotes Des Blanc yeast and Im actually surprised that it has started already, usually this yeast takes 2-3 days to show signs of life and always has me starting to think there is a problem but always gets going and stays nice and slow with very little foam.

 

[Wade E]

This puppy is chugging right along now and with the ice wine fermenting right next to it my wine room smells incredible.

 

[Wade E]

I racked the blackberry today and its at 1.030 and starting to slow down. Took a small swig and the taste is great, color is awesome too, Ill post a pic tonight or later tomorrow.

 

[K&GB]

Wade, how's the blackberry doing? Did it finish as predicted? What was your fermentation temp?

 

[Wade E]

Just checked it a second ago as I have just been walking by and wondering but seen your post and that was all I needed to actually stick a hydrometer in there to really see what was up. Wine temp is 68* and sg is 1.018 and still just a tiny bit of activity in there so Im thinking I will either hit my target head on or just a tad lower and thats perfect in my book.

 

[K&GB]

Glad to hear it!

I'm starting Gina's Blackberry today. You didn't mention acid blend in your recipe, but the recipe on the can calls for 3-1/2 tsp. Is that what you put in? Edited by: K&GB

 

[Wade E]

I did 2 3/4 tsp of acid blend as I used less water then per instructions and more sugar

 

[K&GB]

Thanks Wade. I put in 3 tsp acid blend and will do an acid test in the morning. Except for having no energizer and addingjust a bit more water, I followed your recipe. The must smells great. I didn't realize I would need a strainer bag for the fruit. I guess the black currant is different because it didn't have any solid fruit. Wound up adding 6-1/4 lbs of sugar for an SG of 1.118. I'll add the pectic enzyme tonight and pitch the yeast, cotes de blanc, in the morning. Edited by: K&GB

 

[Wade E]

Most of these have fruit, so far only the Black Currant didnt have any. The Cherry base has a ton of pits in there.

 

[K&GB]

Wade, I ran out of sugar after adding 6-1/2 lbs and only got the SG up to 1.110 so mine may ferment a bit drier than yours. The Cotes de Blanc yeast is fizzing steadily and the temp is hanging right around 75*, but it sure is fermenting slowly. Also, before pitching the yeast I did an acid test and it came out extremely low. I wound up adding5 moretsp of acid blend for a total of 8 andran the test two more times. Still couldn't get above .45%, so I'm wonderng if my NAOH might be bad. Anyway, the must didn't taste very tart, just about right with all the sweetness prior to fermentation. I plan to get a new acid kit and run the test again after fermentation. Unfortunately, my PH meter bit the dust awhile back.


So- SG sits at about 1.050 today. I know you like to ferment all the way in the primary, but I feel uncomfortable doing that with a 3-gal batch in a 6.5-gal primary, so I want to transfer to glass soon. But I assume my target SG isn't1.010 since I don't expect this wine to finish dry. I'm thinking of transferring tomorrow morning when the SG reaches 1.040. Any advice about the acid or when to transfer to secondary?

 

[Wade E]

I dont ferment to dry when I have fruit in there, just kits as berries will goad before a grape skin would. I racked at 1.030. As for acid blend I had to add 5 1/2 tsp all together for mine and just like any fruit Im guessing that a lot of cans will have different readings with SG and acidity. Your ine will probaly fizzle out at around 1.005.