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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Yeast for blackberry
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Old 12-07-2012, 07:00 AM   #1
Mat1993
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Default Yeast for blackberry

I started a batch of jack Kellers blackberry wine yesterday. I only had lavalin D47 yeast on hand and ended up using it. I just read it is recommended for white and rose wines. Do y'all think It will still turn out good with that yeast or should I start over?

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Old 12-07-2012, 07:06 AM   #2
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I see no reason why it wouldnt, If im not mistaken its a cote du rhone type yeast.

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Old 12-08-2012, 01:23 AM   #3
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Huntingohio: I believe that it is..

It should be fine, just try to keep the temp lower for that yeast--it certainly isn't worth starting over for. I probably would have gone with the montrechet, though--try keeping at least a small variety of yeasts on hand in the future...just in case you decide to start fermenting something unplanned

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Old 12-08-2012, 12:15 PM   #4
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D47 works great with blackberries as long as you keep within temp range. The berries tend to be high in malic acid and the D47 does a nice job...in my experience.

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Old 12-08-2012, 06:10 PM   #5
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If it gets above temp range does the yeast die off? Or is it a case of producing off flavors?

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Old 12-09-2012, 02:16 PM   #6
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If it gets above temp range does the yeast die off? Or is it a case of producing off flavors?
Off flavors/less flavors. D-47 is one of my favorites, and a good choice/happy accident that you used it! Keep it in the low 60's to upper 50's for best fruit flavor.
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Old 12-09-2012, 09:22 PM   #7
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Happy accident for sure. Okay well the recipe I followed says to ferment blackberries in the primary for 4 days with out any sugar at 70-75 degrees. Then after the 4 days, strain onto 3 lbs of sugar and nutrient and place into secondary with an air lock. (I assume this is what keeps the finished product a bit sweet).

Should I follow the recipe saying 70-75 during primary or should I keep it in the 60degree range throughout entire fermentation process?

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Old 12-10-2012, 12:14 AM   #8
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always keep fermentation as low as you can, 60 is perfect for d47.

It quickly turning into my house yeast for and higher abv brew[I usually only go 6-8% on wine] It keeps well in washed cultures too

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Old 12-10-2012, 11:32 AM   #9
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Happy accident for sure. Okay well the recipe I followed says to ferment blackberries in the primary for 4 days with out any sugar at 70-75 degrees. Then after the 4 days, strain onto 3 lbs of sugar and nutrient and place into secondary with an air lock. (I assume this is what keeps the finished product a bit sweet).

Should I follow the recipe saying 70-75 during primary or should I keep it in the 60degree range throughout entire fermentation process?
Ok, 4 days could be enough, though I would go a week. Mix the fruit back into the liquid at least twice a day (called Punching the Cap) so that it stays moist, you get full flavor extraction and does not begin to collect mold.

I agree, you should go with a low fermentation temp. Low 60's if you can get down there.

The extra sugar will not leave sweetness fyi, it will ferment out for more alcohol. You WILL have a bit of sweetness from the nonfermentable sugars (polysaccharides) that the yeast cannot convert, but this will be a very small ammout.
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Old 12-10-2012, 08:35 PM   #10
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Thanks for all your responses and help! Ill follow the advice and hopefully end with a tasty product!

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