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Old 05-29-2008, 09:36 PM   #1
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Default Blackberry wine question

I would like to try a Welches concentrate wine flavored with blackberries. What I am thinking is a 6 gallon batch using 12-15 cans welches and 6 cans of Oregon fruit that is available at Walmart. They are 14 oz cans. I want to oak it in a carboy also. I need some advice as to if this is enough Welches and fruit and what else I should add to it. Also how do you oak a wine in a carboy?

Thanks for the help
Chris

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Old 05-29-2008, 09:55 PM   #2
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I've made several batches of blackberry blend wines and I love them! Blackberry lends itself very well to oaking. I've tried blackberry with elderberries and with Alexander's dark red concentrates but I've never used them in conjunction with Welch's. I have made other wines and meads from Welch's though and the amounts you specify would be suitable, say 2 cans Welch's per gallon, assuming you're using one can Oregon berries per gallon.

I also use frozen blackberries from Wal Mart in addition to the canned blackberries. The cost is usually about the same. It might not hurt to bump the blackberries by another three cans, or three one pound frozen bags.

What kind of yeast are you planning? I like the Lalvin K1V1116 for blackberries.

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Old 05-29-2008, 11:02 PM   #3
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Oaking in the carboy is usually done with oak cubes or oak chips. You leave it on the oak for a short time- it seems to "grab" it quickly. If you overoak, it takes ages (years) to mellow out. I rack onto the oak chips after fermentation is done, and taste every few days until I like it. Then rack into a clean carboy. They have oak sticks, too, which are supposed to be reusable, but I've never used them.

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Old 05-29-2008, 11:37 PM   #4
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Thanks for the help. One other question should the berries be put in a bag and then placed in the primary or just put in the primary as is. If I just put them in the primary when I rack to the secondary won't some transfer with the wine? If I follow a Welches recipe should I put the same additives in that are called for with that recipe?

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Old 05-30-2008, 12:24 AM   #5
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Yes, the fruit should be used in mesh bag. It does help keep the "gunk" and seeds out of the fermenter. I also recommend using campden tablets (one per gallon) in any must that uses fruit. You don't want to boil the fruit to pasteurize (think blackberry jelly!) so you should use campden tablets.

I just now noticed you're also a Yooper- where are you from?

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Old 05-30-2008, 01:32 AM   #6
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I was planning on campden tablets but, was wondering about any other additives. Thanks for all the great help. I am down in Quinnesec near Iron Mountain/Kingsford.

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Old 05-30-2008, 01:42 AM   #7
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Quote:
Originally Posted by Toivo View Post
I was planning on campden tablets but, was wondering about any other additives. Thanks for all the great help. I am down in Quinnesec near Iron Mountain/Kingsford.
Ah, we're practically neighbors! I'm in the Iron River area.

As far as other additives- how about pectic enzyme? 2/3 tsp per gallon will help prevent pectin haze. Also, you may want to see if some tannin is indicated. Welchs is not very tannic, and if it needs some "bite" when it's finished, you could add 1/4 tsp of tannin (the powder). Still, those might not even been needed. You could just wait and see if those extras are needed. Acid blend could be useful, and give you a better balance. I'd use 1 tsp per gallon to start.
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Old 05-30-2008, 02:16 AM   #8
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I've made several batches of blackberry wine from whole berries.........You might not need to add acid or tannin, since whole straight (unmixed with any other fruit) blackberries gives you quite a "bite".

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Old 05-30-2008, 03:04 PM   #9
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I agree that blackberries are somewhat tannic and are certainly acidic. Be careful with both. Pectic enzyme is a good addition though. You can oak in the primary with chips or in the secondary with cubes. Taste the wine at one week intervals and when the oak is a little more than you like, that's when it's about right. I age mine in a barrel but the reusable oakboy sticks work well too.

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Old 05-31-2008, 07:12 AM   #10
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Thanks everyone for the input. Here is the recipe I am planning on using.
12 cans Welches Frozen concentrate
6 cans Oregon fruit from walmart placed in mesh bag
water to 6 gallon
Add sugar shooting for 1.090-1.100 SG
4tsp pectin enzyme
6 campden tablets crushed
let sit 24 hours
pitch yeast Lalvin 1116

YooperBrew do yo have HBS in your area or do you use the one near me?

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