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Yooper 06-07-2007 01:11 PM

Blackberry Wine
 
BLACKBERRY WINE (2) [Medium Bodied Dry] (from Jack Keller's website)
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient

Pick fully ripe berries. Wash thoroughly and place in nylon jelly-bag. I freeze the berries first, and then use a mesh bag from the homebrew store. The big bags will line an "ale pail" fermenter. Use more than one bag, if necessary, so that the berries aren't packed in tightly.

Mash and squeeze out all juice into primary fermentation vessel. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours.

Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper, or cover with a blanket or towel) to protect from light, filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) or a sanitized growler, and used for topping up. Top up when all danger of foaming over is past. This is in a few days.

Place in cool (60-65 degrees F.) dark place for three weeks. There should be quite a bit of sediment by this time. Rack, allow another two months to finish, then rack again and bottle in dark glass. I usually bulk age here, especially if I'm oaking.

Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

I really like this dry, with 30 days on French medium toast oak. Multiply the ingredients if you're making more than one gallon of wine. 1 oz of oak is good for a 3 gallon batch, in my experience.

Kananga 08-10-2009 04:02 AM

Do you have any more experience with this recipe or anything else you'd add? I'm about to get a 6 gallon batch going, once the threat of hot weather is over. (24 pounds of blackberries is a LOT of blackberries) With all of the blood, sweat, and sunburn that's going into this one, I want to make sure I have all of my bases covered!

Yooper 08-10-2009 12:24 PM

Quote:

Originally Posted by Kananga (Post 1478485)
Do you have any more experience with this recipe or anything else you'd add? I'm about to get a 6 gallon batch going, once the threat of hot weather is over. (24 pounds of blackberries is a LOT of blackberries) With all of the blood, sweat, and sunburn that's going into this one, I want to make sure I have all of my bases covered!

I make it fairly often- I wouldn't change it. I still have some from '06- it aged well.

AZ_IPA 08-10-2009 04:35 PM

I made a slighly different version of this back in January and just bottled not too long ago. It will be a very good wine in a few more months, and an incredible one in a year.

david_42 09-23-2009 07:47 PM

Well, I've got 22 lbs so far and I think I'll use this recipe. I also looked at the full-bodied recipe, but I'm thinking that might be a bit much. One more day's picking should do it.

I'm thinking about aging it in a cornie for the first year. I've got lots of them, including one with a filter.

burrrabbit 11-03-2009 01:50 AM

Using the Keller website, I made 9 gallons of the medium body semi sweet. It is almost ready to bottle. I find it a little dry for my taste and did slightly sweeten it. It seems just right now.

Actually I used Apache variety and wild dewberries in this batch.

ruggierm1 12-11-2009 03:18 PM

Yoop,

Do you backsweeten this recipe? I have a batch I started in Aug.

Yooper 12-11-2009 08:26 PM

Quote:

Originally Posted by ruggierm1 (Post 1734652)
Yoop,

Do you backsweeten this recipe? I have a batch I started in Aug.

No, I didn't. But I like almost all of my wines dry, and so my preference is for a dry dinner wine. I'm sure it's very good sweetened a bit, if you like sweeter wines.

Yooper 08-15-2010 01:48 PM

We didn't get any blackberries in 2009, but this year we've got an abundance! We'll be making blackberry wine, 3 gallons, again this year. While I love this recipe, this time I'm going to use Jack Keller's "heavy bodied" recipe. It's basically the same recipe, but with 6 pounds of blackberries per gallon. I may oak, since I like blackberry wines dry or slightly off-dry with a bit of oak.

LyonsAudio 10-03-2010 04:20 PM

We had a ton of blackberries here too. I made 1 gallon of your wine here. I put two in to regular winebottles and the rest is in beer bottles and are going for some sparkling blackberry wine.

Thank again for another good recipe.


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