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Old 07-08-2013, 03:10 PM   #1
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Default Can i add water now to blackberry wine?

I know its a silly question but i started my first batch of blackberry wine yesterday. Its a 1 gallon recipe so i did 5x for 5 gallon and split it in half to go into 2 different fermenters to start. The recipe was a little hard to follow but basically i forgot to add 5 quarts of water total. Will it mess anything up if i add that now or should i wait?



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Old 07-08-2013, 03:13 PM   #2
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Are you using Jack Kellers recipe?



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Old 07-08-2013, 04:35 PM   #3
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Are you using Jack Kellers recipe?
No i used this one
http://www.familyherbalremedies.com/blackberry_wine_recipe.html
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Old 07-08-2013, 06:41 PM   #4
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I sulfite the crushed berries let it sit over night then add hot water let it sit until room temp or add some ice then the yeast...stir for 4 or 5 days then press and add nutients and sugar..

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Old 07-08-2013, 06:50 PM   #5
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That recipe is WAAAAAAAAAAAAAAAAAAAAAAAAAY generic.

They leave lots out.
Read up a bit on this site or Jack Kellers site to find out how to really make blackberry wine.

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Old 07-08-2013, 07:23 PM   #6
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That recipe is WAAAAAAAAAAAAAAAAAAAAAAAAAY generic.

They leave lots out.
Read up a bit on this site or Jack Kellers site to find out how to really make blackberry wine.
I like the simple recipes ... Dont like using a bunch of different stuff in my wines...i dont use any yeast in my muscadine wines, but decided to use Montrachet in this batch of blackberry because i wasnt sure how the natural yeast would be in these berries after being frozen and never making blackberry wine before.
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Old 07-08-2013, 08:31 PM   #7
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I like the simple recipes ... Dont like using a bunch of different stuff in my wines...i dont use any yeast in my muscadine wines, but decided to use Montrachet in this batch of blackberry because i wasnt sure how the natural yeast would be in these berries after being frozen and never making blackberry wine before.
"Natural" yeast is like playing roulette. I use the white dusting yeast on wild fruit to make sour dough starters for that "sour" taste in bread. That can happen to your wine or worse like barnyard taste or band aid taste. Go ahead and add the water I don't think it will make a difference. most people top up after fermentation anyway.

http://winemaking.jackkeller.net/blackbry.asp

http://winemaking.jackkeller.net/blackbr2.asp

These are links to award winning recipes from a man who knows his stuff, Not to say I could replicate them to that quality but the higher you start on the ladder the higher you can finish.
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Old 07-09-2013, 01:27 PM   #8
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Im not really liking this recipe. I will try jack kellers next time. Is it strange that this recipe im using calls for adding water and sugar 3 different times through the process?

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Old 07-09-2013, 02:55 PM   #9
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I probably just need to toss this batch. Pretty frustrated. I added 5 camden tablets the first day,sunday. And pitched my yeast per instructions on recipe. Got to thinking about it today...will the camden tablets kill my yeast? It is bubbling some and there is definitely co2 being emitted. Just dont know what to do

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Old 07-09-2013, 03:05 PM   #10
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No, it will not kill your yeast. If its fermenting, the yeast is alive and kicking.

Rule 1 of wine/mead making. Unless it is absolutely unsalvagable (really bad infection, mold, etc) don't dump. Worst case scenario, you get a wine you don't like, turn it into blackberry vinegar.



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