Haggard Blackberry Brew Question

[TNNSSSTNTCCK]

Ok. Let me start off with a disclaimer:

The following details my very first experiment with wine-making. I've done the research and I realize that my "recipe" is far from orthodox and refined.
Please disregard any rough custom recipe issues and try not to be too critical.

Last summer I picked 4 gallons of fresh blackberries and froze them. I thawed 2 gallons at the first of this year and started my first batch. I used the following ingredients:

2 gallon blackberry
2 gallon(+) water
13 pounds sugar (added incrementally over 2 months)
2 packets baker's yeast

It sat for 2 months exactly. Today I siphoned off a little over 3 gallons of rich, dark purple blackberry "wine" almost entirely free of pulp/debris. I'm left with roughly 2 gallons of cloudy leftover consisting of pulp, seeds, and (I assume) dead yeast.

I'm anxious to start my next batch using my remaining 2 gallons of blackberries and I'm wondering:

Is there any way I can separate the dead yeast from the leftover of the first?
And if so, is there any benefit in mixing the leftover of the first (minus dead yeast) in with the new must, assuming I follow roughly the same custom "recipe"?

 

[Tom]

What wine making experience do you have?
13#'s of sugar? Are you kidding?
Bakers yeast? Will not ferment 13#'s
No sulfites?
No acid test?
No gravity readings
What is the gravity now?
Where did you get this recipe?

 

[millwright01]

Wow, I didn't think you could get that much sugar dissolved into cold water. Is there a reason to add sugar over time? This is something new to me and this is the second post today mentioning adding sugar over an extended period of time. Just wondering what the expected outcome is.

 

[winemaker_3352]

Welcome aboard!!

13#'s of sugar is a lot to add blindly in if you did not take any readings. Bakers yeast can work however is probably not the best choice to use on fruit wines - i would suggest using something like Lalvin 71B 1122.

Get a hydrometer and an acid test kit - as wild fruits can be high in acid. These 2 tools will benefit a winemaker greatly. Using these you can calculate the exact amount of sugar and acid needed to get the best outcome.

Was this your first batch?

 

[Wade E]

I wouldnt proceed any further myself without a hydrometer cause you are shooting in the dark in my opinion. Im guessing the wine you have left is still pretty sweet and starting another batch off of this is very possible but without knowing the existing sugar level (Specific Gravity - SG) you really dont know how much sugar to use. Have you tasted the wine that you separated yet, it has to be pretty sweet! A hydrometer is a very cheap tool and is very easy to use. If you can read a thermometer you can read this and it will tell you how much sugar to add and thats the key to making wine.

 

[TNNSSSTNTCCK]

Ok I thought I was clear in the first post that I am t-totally a novice in wine making. I referenced a couple different online recipes for blackberry wine and threw together some extremely loose (haggard) ingredients knowing that I would end up with some sort of haggard brew. No, I am not kidding . . . 13 pounds of sugar. I started with 4 lbs, added 4 more pounds about a month later, and added 5 more pounds about 7 weeks in. 13 lbs total, no????
Again I'm 100% conscious that there should be acids and enzymes and

Just disregard any and all questions or concerns about the recipe . . .
All I want to know is:


Is it possible to filter out the dead yeast from the leftover "must" or "mash" or what have you, once the clearest part of the liquid has been siphoned off?

 

[Tom]

Ok I thought I was clear in the first post that I am t-totally a novice in wine making. I referenced a couple different online recipes for blackberry wine and threw together some extremely loose (haggard) ingredients knowing that I would end up with some sort of haggard brew. No, I am not kidding . . . 13 pounds of sugar. I started with 4 lbs, added 4 more pounds about a month later, and added 5 more pounds about 7 weeks in. 13 lbs total, no????
Again I'm 100% conscious that there should be acids and enzymes and

Just disregard any and all questions or concerns about the recipe . . .
All I want to know is:


Is it possible to filter out the dead yeast from the leftover "must" or "mash" or what have you, once the clearest part of the liquid has been siphoned off?

Yes.
Once the wine has finished fermenting rack and add Potassium Metabisulfite. Racking will clear the wine. If in a rush add SuperKleer

 

[Angie]

I think what he is asking is can he re-use the slurry....most re-use the slurry for skeeter pee but I don't think there is any definite way to separate the dead yeast from the rest of the pulp that is leftover. There is still alot of viable yeast in the slurry so if you want to reuse it put it in the fridge or freeze it.

 

[Bailey]

I think what he is asking is can he re-use the slurry....most re-use the slurry for skeeter pee but I don't think there is any definite way to separate the dead yeast from the rest of the pulp that is leftover. There is still alot of viable yeast in the slurry so if you want to reuse it put it in the fridge or freeze it.

If you are going to start a new batch right a way there's no need to refrigerate or freeze the slurry (leftover muck from the primary fermentation). You can take a quarter cup or so - or all of it if you wish. Aerate it by stirring it, dilute it with additional juice or water, and see if it takes off again. Do this with a small volume before adding it to a whole batch. Once you know it's alive and bubbling add it to the new batch.

Kudos for giving it a go - I started with a kit following the directions to a "T" until I had a few batches under my belt... now I know what steps are critical and what steps I can experiment with.


Good Luck!

 

[TNNSSSTNTCCK]

Thanks!

I want to take all of the leftover and put it over to the next batch of the same brew, but I figured if any fresh yeast was added, I would wind up with a super cloudy batch of undrinkable brew, unless I could filter out the yeast from the first leftover. And I'm pretty sure the first yeast is kaput; The fist batch was very active and bubbled and released gas all the way up til about a week ago and it just abruptly stopped.

Also, I'd like to fine tune this 2nd batch. Any tips before I get started?
Edit: I just found a local store today that carries anything I could possibly need.

 

[Angie]

I re-read your first post - this leftover "stuff" is the residual slurry from sitting for a couple of months?? You probably would be better off starting with fresh yeast and getting rid of the slurry from your first batch - and definitely use some wine yeast. If you have access to the equipment use a hydrometer, bring your starting sg to a reasonable level, and follow some of the recipes (use the nutrients, enzymes etc). A good experiment would be to compare your first batch (baker's yeast) and the next batch to see the difference.

I know the first batch of wine I ever made I ended up pitching it - I couldn't get rid of the yeast and did not know about clearing the wine, using KMeta etc....lots of good information on these forums

Hope the next batch turns out great!!

 

[sly22guy]

Just be aware that even though you are using the leftover slurry and add the same ingredients it my have a totally different taste then the first batch. The yeasts can sometimes give and off flavor if reused. honestly i would get a packet of wine yeast ($1.00) and use your leftover slurry for skeeter pee!

 

[Bailey]

The 'old yeast' is probably still alive, just dormant. With a lower alcohol level, new food (sugar) and a little oxygen (stir it) it will probably get going again. Yeast is really pretty hardy. Use all the 'slurry' to start the next batch if you'd like. The dead cells break down and provide nutrients for the living cells.

Fine tuning: Get a kit, best way to learn. The experts have fine tuned the process. Aside from that - watch the specific gravity (Hydrometer). Next level would be acid and pH testing. Most good recipes include enough detail to get you on the right track.

Good luck!

 

[xanxer82]

I commend your bravery on making wine without instruments. It's how it was done way way back when...
How does it taste?
Anywho, I have a link that you find interesting....
http://www.finevinewines.com/c-232-starter-packages.aspx
This link is to a trusted retailer that can provide an equipment kit as basic or complex as you like.
If nothing else, order some wine yeast and a hydrometer. Two hydrometers because you will break one. The yeast is around $1 and the hydrometers around $7 or so. very small investment.

 

[TNNSSSTNTCCK]

Well I've killed a few bottles this week. It's good, a little on the sweet side but good nonetheless. I'm definitely going to go to the wine making supply store and get all the equipment that I didn't have the first go round. Thanks for the backup everybody! wish me luck on the next batch!

 

[sly22guy]

good luck & do yourself a favor and get 2 hydrometers! Trust me ull thank me later

 

[k0723john]

blackberry sweet wine

I have made several batches of blackberry wine, but when the wine is finished the flavor of blackberry is deminishd. Some local commercial winneries have a blackberry wine that is sweet and strong with the flavor of fresh blackberries. What are they doing to achieve this flavor?

 

[Tom]

Simple,
They add a F-Pac and Backsweeten.
Do a search here on F-Pacs and Back Sweetening

B T W.. Welcome tell us about your winemaking..