blitzgp
Active Member
So I have been making homebrew for a few months now, and I am trying to get into wine making on the side. However, wine making info doesnt seem to be as good as beer making, possibly because it looks a lot easier, and clarity seems to be the hardest part of winemaking.
It is blackberry season, and I am anticipating maybe 60 pounds of blackberries this year. I want to make a full berry wine, and not a cheater wine that I see a lot of, involving tons of concentrates and sugar (if I need to add a little bit of sugar, thats fine with me).
Do I need to boil/pasteurize the juice before I pitch (I havent read any recipies that do this, so Im not sure if it has to do with using already pasteurized products, or because it will ferment so fast that the increased alcohol will kill all the nasties early on).
Do I need to add any nutrients? Ive heard that blackberries were pretty full of vitamins and minerals and other neutrients so I wasnt sure if yeast felt the same way ;p
It is blackberry season, and I am anticipating maybe 60 pounds of blackberries this year. I want to make a full berry wine, and not a cheater wine that I see a lot of, involving tons of concentrates and sugar (if I need to add a little bit of sugar, thats fine with me).
Do I need to boil/pasteurize the juice before I pitch (I havent read any recipies that do this, so Im not sure if it has to do with using already pasteurized products, or because it will ferment so fast that the increased alcohol will kill all the nasties early on).
Do I need to add any nutrients? Ive heard that blackberries were pretty full of vitamins and minerals and other neutrients so I wasnt sure if yeast felt the same way ;p