New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apple and blackberry wine recipe




Reply
 
LinkBack Thread Tools Display Modes
Old 08-22-2012, 09:54 AM   #1
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default Apple and blackberry wine recipe

Am planning on having a go at an apple and blackberry wine here is what I am planning on doing any ideas of improving the method or recipe ?



(Blackberry and Apple Wine Recipe)

Ingredients
3 lb / 1,350 grams blackberries
3 lb / 1,350 grams apples
3 lb / 1,350 grams sugar
1/2 oz / 14 grams pectin enzyme
2 lemons
Water up to 1 gallon
Yeast nutrient
Wine yeast

Method:
Chop the apples and put them in a fermentation bucket together with the blackberries and sugar.

Pour over the boiling water and stir well until all the sugar has dissolved. When cool add the pectin enzyme, lemon juice, yeast nutrient and wine yeast. Cover and leave to ferment for five days, stirring daily. Using a fine sieve strain the liquid into a demijohn and fit an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months. When the wine is clear and stable siphon into bottles.



__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 12:38 PM   #2
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 7,721
Liked 576 Times on 419 Posts
Likes Given: 1256

Default

Use apple juice instead of chopped apples & you can almost eliminate the added sugar & water, depending on your target FG. Put your berries through a freeze/thaw freeze/thaw cycle to help break down cell walls & extract more juice/flavour. Lose the lemons, all they'll do is add acid & lower the PH, there's enough acid in the berries; if you think it needs more acid, you can always add more later. Campden tabs will help to make crtain anything that came in on those berries won't cause any problems later. Also you might think about putting those berries in a straining bag to contain the seeds & pulp, if you ferment in a bucket style fermentor. I've never measured pectic enzyme by weight, but 14g seems like a lot to me. I use between 1/8 & 1/2 teaspoon per gallon; your best bet will be to follow the package directions. You might want to use a blowoff tube during primary if you ferment in a demijohn, or just ferment in a bucket. Instead of jars, use a carbouy (demijohn) with an airlock for secondary. BTW, the blackberry is going to dominate, if not just plain take over the apple. Hope that helps.
Regards, GF.



__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 12:46 PM   #3
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default

That's fantastic thank you I might change all of that except the apples as I have a lot of apples I have been oven I am thinking about maybe grating them as I don't have a press would doubling the apple to blackberry ratio make a difference ??

__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 12:52 PM   #4
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default

And also I am assuming that red wine yeast would be best for this ? Do you thing it will need a can of concentrated grape juice or not ?

__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2012, 10:52 AM   #5
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 7,721
Liked 576 Times on 419 Posts
Likes Given: 1256

Default

Quote:
Originally Posted by scorpien222 View Post
And also I am assuming that red wine yeast would be best for this ? Do you thing it will need a can of concentrated grape juice or not ?
In the words of Jack Keller: "Choose your yeast as you would choose a tool."
It's true, your yeast choice really depends on what you're wanting for an end product.

If you're wanting a high ABV wine and/or a dry wine, you'll have to go with a yeast with a high tolerance for alcohol, like a champagne yeast. If you're wanting a 14% ABV wine with a softer acid profile, go with 71-B.

Have a look at these yeast profiles & choose one that fits your needs:
http://winemaking.jackkeller.net/strains.asp
If it were me, I think I'd probably go with the 71-B, though it will metabolize some of the malic acid & turn it into alcohol, thereby "softening the wine's acid profile.

As far concentrated grape juice, you can certainly add it if you want, it'll add sugar & acid to the must & will add a little more body to the finished wine; but you don't have to add any if you don't want to & it could still be really good wine. You could do the same sort of thing with chopped raisins.

Hope tis info helps.
Regards, GF.
__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2012, 11:18 AM   #6
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default

Ok thanks for that GF as I said I am still quite new to brewing my own and could do with an idiots guide :-)

__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 09:04 PM   #7
Turk3yluvr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 1
Default

I am going to do this recipe also this weekend (minus the lemons) it's my first try at winemaking

__________________
Turk3yluvr is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 09:49 PM   #8
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Turk3yluvr
I am going to do this recipe also this weekend (minus the lemons) it's my first try at winemaking
I didn't put the lemons in either I tried a little of this the other day and I am not sure about it if you want a good starter wine try the recipe I posted for rhubarb wine it's delicious and pretty easy to make I think you will be a little disappointed with my apple and blackberry if im honest I will let you know if it improves.
__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 08:05 AM   #9
scorpien222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

Default

This recipe didn't work it came out tasting like vinegar.

__________________
scorpien222 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 08:07 AM   #10
emjay
Lacto- and pediophile
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,692
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

Quote:
Originally Posted by scorpien222
This recipe didn't work it came out tasting like vinegar.
That would be a fault with sanitation or fermentation, not the recipe's.


__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes