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06-07-2007, 01:11 PM
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#1
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Blackberry Wine
Recipe Type: All Grain
Yeast: Wine yeast
Yeast Starter: NO
Batch Size (Gallons): 1
Original Gravity: 1.085
Final Gravity: .990
Boiling Time (Minutes): 1 minute
Primary Fermentation (# of Days & Temp): 7 at 70
Secondary Fermentation (# of Days & Temp): weeks at 65
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, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-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 jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), 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) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
I used oak in one of the rackings, for a tiny hint of oak only. It fermented dry- it's very good! You can multiple the ingredients (except for yeast) to make more than one gallon! |
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Broken Leg Brewery
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08-10-2009, 04:02 AM
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#2
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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!
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08-10-2009, 12:24 PM
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#3
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Quote:
Originally Posted by Kananga
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!
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I make it fairly often- I wouldn't change it. I still have some from '06- it aged well.
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Broken Leg Brewery
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08-10-2009, 04:35 PM
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#4
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PKU
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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.
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09-23-2009, 07:47 PM
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#5
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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.
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11-03-2009, 01:50 AM
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#6
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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.
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12-11-2009, 03:18 PM
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#7
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Yoop,
Do you backsweeten this recipe? I have a batch I started in Aug.
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Primary: Nothing
Secondary:
- Strawberry
- Pineapple
- Blackberry
Bottled:
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- Hop Head Double IPA
- Honey Nut Brown Ale
- Cream Stout
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12-11-2009, 08:26 PM
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#8
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Frau Administrator
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Quote:
Originally Posted by ruggierm1
Yoop,
Do you backsweeten this recipe? I have a batch I started in Aug.
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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.
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Broken Leg Brewery
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08-15-2010, 01:48 PM
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#9
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Frau Administrator
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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.
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Broken Leg Brewery
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10-03-2010, 04:20 PM
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#10
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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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