Made my second batch of wine yesterday. Just thought I would throw some pictures up.
24lbs of blackberry's.
Used SWMBO's squeezo (http://www.amazon.com/dp/B0015QH3L2/?tag=skimlinks_replacement-20)
Which worked AWESOME.
I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.
I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)
Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.
Pitched the yeast and now we wait and hope I don't have to clean up a mess.
Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?
24lbs of blackberry's.
Used SWMBO's squeezo (http://www.amazon.com/dp/B0015QH3L2/?tag=skimlinks_replacement-20)
Which worked AWESOME.
I got 2 gallons of pure blackberry juice/syrup. Measured gravity with ratio to get my 5 gallons. Added 10lbs of sugar, mixed and measured gravity again.
I forgot to compensate for the mass of the sugar (second time I've done this) so I ended up with closer to 6 gallons of must. (Is it wine when I add the yeast or is it still must?)
Added nutrient, pectic enzyme, acid blend, campden tablets and let it sit for about 24 hours.
Pitched the yeast and now we wait and hope I don't have to clean up a mess.
Question, why do so many recipes say to wait 24 hours before pitching? Is this temperature related, letting the must cool down? Or does the campden tablets need time to sulfate?
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