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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Strawberry-blackberry wine
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Old 10-29-2012, 09:14 PM   #1
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Default Strawberry-blackberry wine

I picked up 5 pounds of frozen strawberry/blackberry mix. I have 4 pounds thawing in the carboy. I plan on muddling the berries, adding 2pounds of table sugar and fermenting with the fruit in the carboy.
I'm saving the other pound to use in secondary if I think it needs more fruit flavor.

Yeast suggestion? I was thinking of using the Lavlin RC 212 if the LHBS has it.

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Old 10-30-2012, 03:18 AM   #2
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They had the RC 212. Hopefully it was a good choice!

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Old 10-30-2012, 04:32 AM   #3
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Just a suggestion. I would consider using a fruit bag or getting the blackberry seeds out of the fermenter/secondary after 4-5 days as they can produce a bitter taste. I made the mistake of wringing out my fruit bag full of blackerry seeds after 5 days to get every last drop of juice out.

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Old 10-30-2012, 04:16 PM   #4
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I'll rack of the fruit after 4-5 days then.
Jack Keller's blackberry wine instructions all say to remove the fruit after 4-5 days also.

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Old 10-30-2012, 07:33 PM   #5
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I'll rack of the fruit after 4-5 days then.
Jack Keller's blackberry wine instructions all say to remove the fruit after 4-5 days also.
Yes, but the fruit should be bagged in mesh bags as it's almost impossible to rack when the fruit is loose and mushy.

I normally use 4# of fruit per gallon of wine, depending on what I'm making. Some is more (like apples) and some is less (like blackberries).
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Old 10-30-2012, 07:37 PM   #6
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But the fruit is already in the "carboy". fully thawed, lot's of juice. No water, sugar, or yeast has been added yet.

I could ferment it and then gently pour into another container, through a mesh strainer, after 5 days?
I could do the same now, but wonder how much thick, sticky, yummy juice I'd lose?

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Old 10-31-2012, 12:18 AM   #7
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But the fruit is already in the "carboy". fully thawed, lot's of juice. No water, sugar, or yeast has been added yet.

I could ferment it and then gently pour into another container, through a mesh strainer, after 5 days?
I could do the same now, but wonder how much thick, sticky, yummy juice I'd lose?
I"d probably pour the whole works into another container and strain out the fruit now and tie it off. What I mean is one of those great big mesh bags the homebrew store sells. You could use a paint strainer bag also, but they aren't as heavy-duty. Sanitize that bag, line a big plastic bucket with the bag, and pour the works into that. Tie off the bag, and ferment like that. Cover with a towel, so fruitflies can't get in. Removed the fruit after five days, and then transfer the wine to a carboy.
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Old 10-31-2012, 09:25 PM   #8
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According to me RC 212 is good choice..

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Old 11-01-2012, 05:36 PM   #9
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I chose to not listen to those who know more than me and pitched onto the fruit. Hope I'm not going to regret it too badly!

On Tuesday 10/30 I took my thawed berries from the fridge and shook them violently enough in the plastic carboy to triple the amount of juice present. I added two pounds of white sugar and spring water to bring to a gallon. I again shook the ever loving bejeesus out of the gallon carboy.

I drained about a cup of the must into a ziplock freezer bag, and put that in the freezer. I'll use it (thawed), along with more spring water to top up after first racking. Then pitched an entire packet of the RC 212 and again shook the F out of the carboy. I rubberbanded a piece of cloth over the opening and set it away to do it's thing. This is the first time i've made something without using an airlock.

I'll rack off the fruit, top off, and add airlock on 11/4 (4 1/2 days after pitching yeast)

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Old 11-13-2012, 08:26 PM   #10
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The fruit stayed in a lot longer than 4-5 days (OOPS!!)
I racked this on Sunday 11/11/12, so 12 days total.

Smelled... interesting. Looked amazing!

It's my first time making wine, and the smell was more "rotting fuit" than I expected. The fruit cap (is that what it's called) was dry and white, so it could have been moldy but that wasn't a for sure. I pushed the auto siphon through the cap and drained 2 litres from the gallon jug.

The wine in the bottle after siphoning was crystal clear, but with floating pieces. Clear with pieces is a contradiction, I know. But it's the only way I can describe it. It was as if you took a brilliantly clear wine and sprinkled some small pieces of fruit skin in it. The wine would still be clear; Right? That's what it was like, clear but with floating pieces.

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