So a few weeks ago I tried doing a 1 gallon batch of blackberry wine. I must have used a bit too much potassium metobisulphite because the yeast never took off. It didn't ferment at all. Here's the recipe that I used. It ended up at 1.092
5 lbs blackberries
2 lbs sugar
1 quart water
.5 tsp acid blend
.5 tsp potassium metabisulphite
.5 tsp pectic enzyme
1 tsp yeast nutrient
I also have a 5 gallon batch of wheat beer that's in the secondary. It was my first attempt at a cereal mash. The OG was a little lower than I had hoped it would be at 1.044 but it was still decent considering how much of the mash was unmalted wheat (40%). It fermented down to 1.000. As it sits it's pretty good. What could I expect from it if I dumped the blackberry wine juice into it, though? I'm guessing that what's left of the yeast would probably get active again and start going after the blackberry wine juice. If it doesn't get kicking within a couple of days I could dump some champagne yeast in or something. 1 gallon of liquid at 1.092 into 5 gallons of liquid at 1.000 would give me what OG? I think it would be 1.021 but I'm not sure....
5 lbs blackberries
2 lbs sugar
1 quart water
.5 tsp acid blend
.5 tsp potassium metabisulphite
.5 tsp pectic enzyme
1 tsp yeast nutrient
I also have a 5 gallon batch of wheat beer that's in the secondary. It was my first attempt at a cereal mash. The OG was a little lower than I had hoped it would be at 1.044 but it was still decent considering how much of the mash was unmalted wheat (40%). It fermented down to 1.000. As it sits it's pretty good. What could I expect from it if I dumped the blackberry wine juice into it, though? I'm guessing that what's left of the yeast would probably get active again and start going after the blackberry wine juice. If it doesn't get kicking within a couple of days I could dump some champagne yeast in or something. 1 gallon of liquid at 1.092 into 5 gallons of liquid at 1.000 would give me what OG? I think it would be 1.021 but I'm not sure....