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Old 06-07-2007, 01:44 AM   #1
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Default Blackberry wine

I'm making a 5 gallon batch of blackberry wine.
What temp should I ferment this at?
I'm using Red Star Montrachet active wine yeast.
Thanks

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Old 06-07-2007, 02:05 AM   #2
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I've got 15 pounds of berries, so I guess I'm going to make 3 gallons, most of the online recipes call for 4 pounds of berries per gallon. Could I add raisins to get more body....If so how much.....
24hrs prior to fermentation do I add 1 camden tablet or do I add 1 camden tablet per gallon of must...
Thanks

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Old 06-07-2007, 04:14 AM   #3
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the recipie I have calls for 3 1/2 pounds of berries per gallon, optional campden tablet, pectic enzyme yeast yeast nutrient 1 1/2 cup orange juice and 2 1/4 pounds of sugar.

It comes from the Wild Wines and Meads book by Pattie Vargas and Rich Gulling I haven't tried it yet as the berries aren't ripe around here yet. should be ready about july 4th so I should be trying it soon after that

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Old 06-07-2007, 11:42 AM   #4
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Quote:
Originally Posted by Dark_Ale
I've got 15 pounds of berries, so I guess I'm going to make 3 gallons, most of the online recipes call for 4 pounds of berries per gallon. Could I add raisins to get more body....If so how much.....
24hrs prior to fermentation do I add 1 camden tablet or do I add 1 camden tablet per gallon of must...
Thanks
I always add 1 campden table per gallon! I would just get enough frozen berries to make up the difference. Wal-mart sells a 2lb bag or try Sam's club for fresh ones. I would try to keep the temp in the 70 degree range. Other wines I make with Montrachet I have been between 72 and 78.
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Old 06-07-2007, 01:05 PM   #5
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Here's my blackberry wine recipe (from Jack Keller's site):

BLACKBERRY WINE (2) [Medium Bodied Dry]
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

I did put some oak in it during one of the rackings, and it fermented dry, to .990, not semi-sec. So now it's bottled and it's dry with a tiny hint of oak. It's really terrific! This makes one gallon- you can easily multiply it for 5 gallons (but still use only one package of yeast). And I used premier cuvee yeast.

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Old 06-06-2013, 06:44 PM   #6
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Sounds like a great wine.

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Old 06-06-2013, 07:03 PM   #7
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I use jack kellers heavy body recipe which used 6 lbs of blackberries per gallon. Like yooper I also ferment it to dry and oak with a medium toasted oak spiral. Bottle it up after around 8 months and then give it another 6 in the bottle, I need to bottle the 2012 batch in the next few weeks when I get some time. Blackberries have enough body on their own that they do not need raisins added for body.

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Old 06-08-2013, 05:41 PM   #8
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Reading another thread on strawberry wine, I saw a recommendation of freezing the fruit. Makes sense, I guess since freezing would destroy the cell walls allowing juice to flow more freely.

Is this recommended for all fruits? Should I freeze my blackberries?

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Old 06-08-2013, 06:59 PM   #9
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Yes Freeze them before using.

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Old 06-09-2013, 11:57 AM   #10
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Quote:
Originally Posted by Heavywalker View Post
I use jack kellers heavy body recipe which used 6 lbs of blackberries per gallon. Like yooper I also ferment it to dry and oak with a medium toasted oak spiral. Bottle it up after around 8 months and then give it another 6 in the bottle, I need to bottle the 2012 batch in the next few weeks when I get some time. Blackberries have enough body on their own that they do not need raisins added for body.
How long do you oak your Blackberry wine? For the whole 8 months?
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