Blackberry

[Mcamnl]

I've made this twice now both times it has turned out fantastic. Getting ready to start a third. Doesn't stick around very long.
ateurtrk79, Red Grape concentrate is correct. Use the whole thing.

 

[ckassotis]

Yeah using an actual concord concentrate over the cheaper Welch's is only going to improve the final product IMO. Go forth and make great wine!

 

[ateurtrk79]

When do I add the acid blend?

 

[Zexsir]

K-meta??? is that Potassium Metabisulfite
and also do you have average time frames for this?

 

[ateurtrk79]

K-meta is Potassium Metabisulfite

 

[NC-beeman]

I started a 2 gallon batch of Blackberry/Blueberry this morning. Had frozen fruit that we picked at a local berry farm in June. It's my second homemade wine, my first is a Pinot Grigio from a box juice kit that is probably about a week from bottling. Other than quantities and mix of fruit, recipe looks similar. I hope it turns out as good as some of the recipes I've seen here.

Hi Bluerdg
I have about 15lbs of Blueberries and about 15lb of blackberries. I am thinking about making a 5 gallon batch of wine with them. Should I just put them all in one fermentation bucket or use two buckets? I can not find any instructions or recipe for a Blackberry/Blueberry wine.Do you have any suggestions?
Thanks
NC-beeman

 

[WildBill]

Hi Bluerdg
I have about 15lbs of Blueberries and about 15lb of blackberries. I am thinking about making a 5 gallon batch of wine with them. Should I just put them all in one fermentation bucket or use two buckets? I can not find any instructions or recipe for a Blackberry/Blueberry wine.Do you have any suggestions?
Thanks
NC-beeman

I have had great results with black and blue berry, I use 2 gallons black berries and 1 gallon of blue berries for a 5 gallon batch. I do this because of the natural sulfites in the blue berries and the likelihood of sticking fermentation is less with more black berries. I also freeze the blue berries and mash them so they release more of their flavor, if you put them in fresh the skins don't pop. I also use yeast energizer and nutrient so the yeast can get a good start. I measure in gallons of fruit not pounds mostly because I never weighed up a gallon of anything. I fill up a 6.5 gallon fermenter for primary and when I rack to secondary in 5 gallon carboy it comes out almost perfectly at 5 gallons without pulp and bag.

 

[cajunlte]

Tom, You have made my day with this recipe... I am running a virgin test batch of Apple Cherry right with plans to do Blackberry after. Has anyone heard of using Blackberry puree instead?

 

[bmwr75]

The work shop were I ferment runs 74-76 degrees during the summer, maybe as high as 78 on hot days. Will that be a problem for this Lalvin 71B 1122 yeast?