Made my first batch of blackberry wine with the following recipe
4lbs berries (frozen)
4 1/2 cups sugar
1tsp yeast energizer
1tsp acid blend
1tsp pectic enzyme
1campden
1 large lemon
1pkg lalvin bourgovin RC 212
Boiled water and added sugar to dissolve (clear). Put juice of one lemon to invert. Boiled for 20 more min. Defrost berries then juice in a juicer. Drain juice through fine stainless screen ( sugar sifter) into 1 gallon glass bottle. Let sugar cool. Add sugar water to bottle. Put fresh filtered tap water to pot which contained sugar and bring back to boil to get re sing sugar from pot. In bottle add energizer, enzyme, campden. Let water cool and add to bottle. Wait 24 hrs for campden to dissipate. Rehydrated yeast and added.
36 hrs later airlock plugged and popped off. I resanitized airlock and put back. 30 days later I racked. 3 weeks later I racked again. Tasted wine and it is quite sour (like drinking oj that has spoiled).
Is the wine ruined or just too young?
Thanks
Jeremy
4lbs berries (frozen)
4 1/2 cups sugar
1tsp yeast energizer
1tsp acid blend
1tsp pectic enzyme
1campden
1 large lemon
1pkg lalvin bourgovin RC 212
Boiled water and added sugar to dissolve (clear). Put juice of one lemon to invert. Boiled for 20 more min. Defrost berries then juice in a juicer. Drain juice through fine stainless screen ( sugar sifter) into 1 gallon glass bottle. Let sugar cool. Add sugar water to bottle. Put fresh filtered tap water to pot which contained sugar and bring back to boil to get re sing sugar from pot. In bottle add energizer, enzyme, campden. Let water cool and add to bottle. Wait 24 hrs for campden to dissipate. Rehydrated yeast and added.
36 hrs later airlock plugged and popped off. I resanitized airlock and put back. 30 days later I racked. 3 weeks later I racked again. Tasted wine and it is quite sour (like drinking oj that has spoiled).
Is the wine ruined or just too young?
Thanks
Jeremy