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Old 01-09-2013, 04:49 PM   #11
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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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Old 01-09-2013, 10:37 PM   #12
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I make a really nice blackberry out of blackberry jam. We just started drinking this week.

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Old 01-10-2013, 04:46 PM   #13
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Hoe about a recipe for that bb jam. Mike

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Old 01-10-2013, 06:29 PM   #14
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Jam wine is great. It needs minimal sugar addition and every batch has been ready to consume as early as 90 days but ages so well.

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Old 01-11-2013, 01:28 AM   #15
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I've got 5 gallons of heavy bodied blackberry in secondary right now. When is the best time to add oak? And if I get my oak the natural way, can I just shave pieces off a branch, bark and all? (I'll clean and sanitize it... boil it maybe? or just go to the LBHS )

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Old 01-11-2013, 10:53 AM   #16
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My BB Jam is almost gone, down to the last 3 bottles and it is around 9 months old. We did age for 6 months before opening a bottle.

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Old 01-11-2013, 03:46 PM   #17
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I'm new to wine making and oaking, but I'm pretty sure you need to toast/bake the oak. The chips you get from your LHBS would be toasted to different degree's.

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Old 01-11-2013, 09:59 PM   #18
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Default Blackberry Jam recipe

Blackberry Jam Wine :
7-18 oz jars Walmart seedless blackberry jam (I used Smuckers) It was on sale
2 lb of sugar or until SG is 1.090
2.5 gallons of water
2 tsp Acid Blend
1/4 tsp tannin
2.5 tsp nutrient
2.5 tsp pectic enzyme
1 premier cuvee, or K1V-1116 wine yeast

This is for 3 gallon.

Scoop Jelly or Jam into your primary fermentor.

Dissolve sugar in 2.5 gallons of boiling water, remove from heat and add 3 pints of cool water to sugar water to cool,
then add to primary with the jam. (Do not pour the boiling water directly into the jam, be sure to mix with cool water first)

Stir in enough Cool Water to make one full US Gallon in primary - make sure all lumps are dissolved.

Stir in Acid Blend, Tannin, Nutrient and Pectic Enzyme.

Check that the temperature is near 70 degrees, if not allow to cool.

Test to confirm Starting SG of 1.085 - 1.090 Adjust if necessary.

It is important to let must sit in primary for a full 24 hours before adding yeast for the Pectic Enzyme to work.

Add yeast.

Ferment for 3-5 days at 70* to 75*. When SG reaches 1.010 transfer/siphon into glass carboy (secondary), attach bung
and airlock. Leave for approx. 3 weeks, SG should be at or below 1.000, transfer again racking off the heavy lees and add 1 crushed campden.
Leave for approx. 2 months, transfer. Rack off sediment every 2 months until very clear (usually about 6-8 months. If it is not
clearing after 6 months use sparkelloid to help clear it. Bottle when wine is very clear.

Many folks would find these wines better if sweetened. The wine can be sweetened to taste at bottling by adding 1/2 tsp
Potassium Sorbate stabilizer and about 1/4 lb dissolved Sugar per gallon. I like the blackberry dry, but the other flavors of
jams I like sweetened back up to about 1.010, but either leave dry or sweeten to your personal taste.

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Old 01-20-2013, 04:33 AM   #19
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so how did it turn out?

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Old 01-21-2013, 12:59 AM   #20
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For you veterans of blackberry wine making, what yeast(s) do you like to use the best?

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