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Old 09-19-2013, 02:52 PM   #51
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Originally Posted by northernlad View Post
Yooper,
My wife processed about 16 quarts of blackberries by adding a couple quarts of water and cooking them down on the stove. I told her to not go over 150 and keep it there for 10 or 15 minutes. It resulted in a couple gallons of juice.
I decided to try making wine as an afterthought so I have a couple questions:
Is the way we made the juice ok for wine?
How much water should I add to the juice?
Just add sugar to the desired OG?
Thanks!
I have no idea how to do it without the fruit, sorry!
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Old 02-19-2014, 07:57 PM   #52
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If you add sugar like 3 cups to 6 per galon to the fruit juice mixture then strain all the fruit pulp add tannin if u like yeast nutriant ect water to how ever manny gallons your doing add yeast airlock

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Old 02-19-2014, 08:13 PM   #53
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Ideally you wouldn't add any more water, use the juice you have and add sugar to your desired OG. Add nutrient & yeast and ferment away!

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Old 07-10-2014, 08:59 PM   #54
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What is the difference between k1v116 and 71b-1122 that you could describe? Have you found a yeast you like better? Do you have a nutrient preference? Have you used dextrose instead of table sugar and if so is there a difference? Thank you for your time.

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Old 07-15-2014, 11:06 PM   #55
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What is the difference between k1v116 and 71b-1122 that you could describe? Have you found a yeast you like better? Do you have a nutrient preference? Have you used dextrose instead of table sugar and if so is there a difference? Thank you for your time.
The 71B is purported to reduce more of the malic acid during fermentation, so if the berries have a "bite" to them, that is my preference but most years our berries are nice and sweet so I haven't really noticed a huge difference in the final product.

The wine from last summer was just bottled, and it was so rich that I oaked it. I think it will be very nice in the end (it was awesome at bottling!) and I used 71B.
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