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Old 08-18-2009, 05:52 PM   #1
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Default Blackberry Wine: Any Good?

I have a bunch of blackberries on my property and I'm thinking about making it into wine, but I've never had the opportunity to try blackberry wine. Is it any good? Does it taste even remotely like blackberries, as raspberry wine tastes somewhat like raspberries? or is it a different but good taste like grape wine is different than grapes yet still tastes good?

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Old 08-18-2009, 05:53 PM   #2
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Originally Posted by mew View Post
I have a bunch of blackberries on my property and I'm thinking about making it into wine, but I've never had the opportunity to try blackberry wine. Is it any good? Does it taste even remotely like blackberries, as raspberry wine tastes somewhat like raspberries? or is it a different but good taste like grape wine is different than grapes yet still tastes good?
It's great! It tastes like a red wine with a fruity taste behind it that does taste of blackberries. I like mine dry, but others sweeten it.
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Old 08-18-2009, 06:37 PM   #3
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Brew it! I have my first batch a little over a week in. It still tastes like blackberries, but has almost a merlot taste to it as well. I can already tell its going to be very good.

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Old 08-18-2009, 08:08 PM   #4
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It will definitely taste like blackberries. Unless you're a dedicated WinO. In that case, it tastes like a Pinot Noir. I'm hoping the crop comes in this year. Last year was very poor.

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Old 08-18-2009, 08:47 PM   #5
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Wow! This sounds like a winner. I'll see if I can get enough berries to make a 6-gallon must. Thanks!

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Old 08-19-2009, 01:34 AM   #6
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One of my favorites I also make Blackberry port using LME in it.

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Old 08-25-2009, 01:33 AM   #7
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its my favorite wine next to merlot, you want go wrong by making it.

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Old 08-25-2009, 06:29 PM   #8
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What do you all think about this recipe (from Jack Keller):

5-6 lb. Brazos blackberries
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
7 pts. water
wine yeast and nutrient

"Wash the berries carefully but thoroughly in a colander. Crush them in a bowl or crock, trasnfer the must to a primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass and store in a dark place. Allow 6 months to age, a year to mature."

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Old 08-25-2009, 11:29 PM   #9
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I use the purple book recipe and it comes out great. I backsweeten a bit, but just enough to make it less dry.

Keep the berries in a cheescloth bag and leave in the primary, press every day for 5 days.

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Old 08-25-2009, 11:39 PM   #10
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All of Jack Keller's recipes are great, but I'm not familiar with Brazos blackberries. If that's what you have, that recipe should work fine. If they are regular blackberries, use one of those recipes.

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