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IXVolt 08-20-2012 06:13 PM

Blackberry Wine
 
5 Attachment(s)

Made my second batch of wine yesterday. Just thought I would throw some pictures up.

24lbs of blackberry's.

Used SWMBO's squeezo (http://www.amazon.com/Squeezo-Strainer/dp/B0015QH3L2)

Which worked AWESOME.

I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.

I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)

Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.

Pitched the yeast and now we wait and hope I don't have to clean up a mess.

Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?


IXVolt 08-20-2012 06:13 PM

Blackberry Wine
 
5 Attachment(s)

Made my second batch of wine yesterday. Just thought I would throw some pictures up.

24lbs of blackberry's.

Used SWMBO's squeezo (http://www.amazon.com/Squeezo-Strainer/dp/B0015QH3L2)

Which worked AWESOME.

I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.

I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)

Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.

Pitched the yeast and now we wait and hope I don't have to clean up a mess.

Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?


IXVolt 08-20-2012 06:13 PM

Blackberry Wine
 
5 Attachment(s)

Made my second batch of wine yesterday. Just thought I would throw some pictures up.

24lbs of blackberry's.

Used SWMBO's squeezo (http://www.amazon.com/Squeezo-Strainer/dp/B0015QH3L2)

Which worked AWESOME.

I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.

I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)

Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.

Pitched the yeast and now we wait and hope I don't have to clean up a mess.

Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?


IXVolt 08-20-2012 06:13 PM

Blackberry Wine
 
5 Attachment(s)

Made my second batch of wine yesterday. Just thought I would throw some pictures up.

24lbs of blackberry's.

Used SWMBO's squeezo (http://www.amazon.com/Squeezo-Strainer/dp/B0015QH3L2)

Which worked AWESOME.

I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.

I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)

Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.

Pitched the yeast and now we wait and hope I don't have to clean up a mess.

Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?


IXVolt 08-20-2012 06:13 PM

Blackberry Wine
 
5 Attachment(s)

Made my second batch of wine yesterday. Just thought I would throw some pictures up.

24lbs of blackberry's.

Used SWMBO's squeezo (http://www.amazon.com/Squeezo-Strainer/dp/B0015QH3L2)

Which worked AWESOME.

I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.

I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)

Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.

Pitched the yeast and now we wait and hope I don't have to clean up a mess.

Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?


IXVolt 01-09-2013 05:49 PM

1 Attachment(s)

Update:

This wine has been bottled for a few months now. I opened a bottle a few days ago and it turned out better that I expected. I'm sure it will just improve over the next year as well. This wine is quite complex in flavors, almost like 2 wines mixed. It definitely has a lot of blackberry smell. The flavor is almost like a blackberry merlot. Very smooth.

Thank you all for your help and input along the way. I'm going to try and make this every year, maybe this next year I'll oak it!

Cheers!



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