agent44
Well-Known Member
I have now gathered around thirty pounds of blackberries for my wine, now the only question is, what type of yeast to use. I have access to pretty much most of the Lalvin strains at my lhbs, does anyone have a preference?
Yes I was thinking 71B-1122 would be a good choice, or EC-1118 wasn't sure if the champagne yeast would destroy the blackberry flavour, also is added tannin necessary for blackberries, or do the berries have enough natural tannin?
I love oak in mead, and I'm a scotch drinker, so yes! Thanks for the tip! I was hoping to not use campden because my wife is sensitive, is this a mistake with a wild berry, I was wondering if pouring boiling water over the berries would help to sanitize them? I have rinsed them well and pulled out any moldy berries and all of them are frozen blocks in my freezer, I was hoping to thaw them in their bags, then throw into my ten gallon primary bucket and dump some boiling water onto them, is this a bad idea?
Ok cool I think I will use it once at the beginning then, and see what happens. She can drink a little commercial wine before she has any trouble, so if it's lower then that she will probably be fine. One tab per gallon, is that right?
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