Hello all,
I recently decided to try and make a gallon batch of blackberry wine using a can of Vintners Reserve Blackberry Puree.
I went to the Vintners Reserve website to see what info they had and basically the website says to follow the directions on the can. My can had no directions so while searching the web trying to figure out what to do I came across this forum.
What I did was add some boiled and cooled water to the puree to bring my volume to 3/4 of a gallon, and took a gravity reading. Then used an online calculator that told me how much sugar to add to 1/2 gallon of water so I would have 1.25 gallons @ 1.090.
I also added pectic enzyme and yeast nutrient. Let it sit for a few hours, then aerated and pitched Cote de Blanc yeast.
It fermented in a 2 gallon bucket for 7 days (I did give it a good stir twice a day for the first couple of days) it appeared that the fermentation had slowed so I racked it into a gallon jug. I know I probably racked it to soon and should have taken a gravity reading first.
I thought by starting with more then a gallon I'd be able to fill the gallon jug and leave most of the lees behind. But when I racked I had to transfer a lot of the lees to get the jug filled.
It's been in the jug for 10 days and there is 4 inches of yeast in the bottom. At the moment I don't have another jug to rack it into.
So can anyone give me any advice on what my next step should be?
Thanks
I recently decided to try and make a gallon batch of blackberry wine using a can of Vintners Reserve Blackberry Puree.
I went to the Vintners Reserve website to see what info they had and basically the website says to follow the directions on the can. My can had no directions so while searching the web trying to figure out what to do I came across this forum.
What I did was add some boiled and cooled water to the puree to bring my volume to 3/4 of a gallon, and took a gravity reading. Then used an online calculator that told me how much sugar to add to 1/2 gallon of water so I would have 1.25 gallons @ 1.090.
I also added pectic enzyme and yeast nutrient. Let it sit for a few hours, then aerated and pitched Cote de Blanc yeast.
It fermented in a 2 gallon bucket for 7 days (I did give it a good stir twice a day for the first couple of days) it appeared that the fermentation had slowed so I racked it into a gallon jug. I know I probably racked it to soon and should have taken a gravity reading first.
I thought by starting with more then a gallon I'd be able to fill the gallon jug and leave most of the lees behind. But when I racked I had to transfer a lot of the lees to get the jug filled.
It's been in the jug for 10 days and there is 4 inches of yeast in the bottom. At the moment I don't have another jug to rack it into.
So can anyone give me any advice on what my next step should be?
Thanks
Last edited: