Blackberry wine Question - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Blackberry wine Question

Reply
 
Thread Tools
Old 07-17-2009, 09:54 PM   #1
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts



Hello:

Last week I made 30 gal of Blackberry Wine and used 93 lbs of berries. I picked through all 93 lbs and took out the ones that had mold on them. Next week will make another batch and was wondering if it would hurt anything if I just dumped the berries in my crusher as it was a pain to pick out the moldy ones. By mold I mean the berry had white fuzz on it...other wise they were over ripe and full of juice...

Thanks



 
Reply With Quote
Old 07-17-2009, 10:37 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,029
Liked 7614 Times on 5359 Posts


Quote:
Originally Posted by Turnerdude1 View Post
Hello:

Last week I made 30 gal of Blackberry Wine and used 93 lbs of berries. I picked through all 93 lbs and took out the ones that had mold on them. Next week will make another batch and was wondering if it would hurt anything if I just dumped the berries in my crusher as it was a pain to pick out the moldy ones. By mold I mean the berry had white fuzz on it...other wise they were over ripe and full of juice...

Thanks
I would always pick out the moldy berries before crushing. Sure, you will use campden tablets to kill most wild yeast and mold spores, but why put in some fruit with obvious mold on it? It's not worth losing 30 gallons of wine to save a few dollars in berries.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-18-2009, 03:25 AM   #3

Have you ever eaten moldy berries? Same difference.

 
Reply With Quote
Old 07-18-2009, 11:30 AM   #4
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts


Thanks guys. I plan to put in the Potassim Metabisulfite during the second racking, which will be in a couple months. I am using Jack Keller's recipe for a light body blackberry wine and it does not call for it during the initial stage.

 
Reply With Quote
Old 07-18-2009, 05:57 PM   #5
VinoD
Recipes 
 
Jun 2009
PA
Posts: 22

Quote:
Originally Posted by Turnerdude1 View Post
I picked through all 93 lbs and took out the ones that had mold on them.
Now there's an afternoon. Lotta work. But well worth the effort in the end, I'd have to believe.

 
Reply With Quote
Old 07-18-2009, 06:36 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,029
Liked 7614 Times on 5359 Posts


Quote:
Originally Posted by Turnerdude1 View Post
Thanks guys. I plan to put in the Potassim Metabisulfite during the second racking, which will be in a couple months. I am using Jack Keller's recipe for a light body blackberry wine and it does not call for it during the initial stage.
Jack Keller's recipes always assume you're using sulfite in making the must. It's just always something that's "done", I believe.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-18-2009, 10:50 PM   #7
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts


Yoopper:

Ok did not put in any sulfite, so are you saying itis ok to put 1/4 tsp per five gal of wine into the must. I have two plastic trash cans with 15 gal in each one and I plan to rack them out of primary on Tues. This will not cause "stuck fermention".

Thanks for any help you can throw my way...

 
Reply With Quote
Old 07-19-2009, 01:30 AM   #8
VinoD
Recipes 
 
Jun 2009
PA
Posts: 22

Quote:
Originally Posted by Turnerdude1 View Post
....... so are you saying itis ok to put 1/4 tsp per five gal of wine into the must.
Ummmmmmm............I don't think so.

It's my understanding that the sulfite goes into the whole pot in the primary fermentation vessel BEFORE the yeast goes in. It sterilizes everything but is "gassed off" a day or so later when the yeast goes in.

I'm far from an expert. But If I understand you right, adding sulfite now would wreck you.

 
Reply With Quote
Old 07-19-2009, 01:41 AM   #9
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts


VinoD

Ok thanks will stick to my plan and put the sulfite in during the second racking....

 
Reply With Quote
Old 07-19-2009, 09:42 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,029
Liked 7614 Times on 5359 Posts


Sulfite doesn't kill wine yeast- they are pretty tolerant to sulfites. That's why we can use sulfite without harming the yeast.

I don't use teaspoon measurements of sulfite any more, since I rarely make more than 15 gallons of wine at a time, I find it easier to use the campden tablets. I just use one campden tablet per gallon at the mixing of the must and at every other racking. This seems to do the trick. Ideally, I'd have an SO2 meter and keep the sulfite level at 50 ppm, but the adding at every other racking approximates this amount.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blackberry Wine Yooper Wine Recipes 60 04-08-2016 07:03 PM
Blackberry wine gravity question Pete08 Winemaking Forum 5 08-20-2009 08:38 PM
Blackberry Wine Question TXCrash Winemaking Forum 6 08-16-2009 09:55 PM
Blackberry Wine Question? Turnerdude1 Winemaking Forum 3 12-16-2008 05:42 PM
Blackberry wine question Toivo Winemaking Forum 15 06-13-2008 03:02 PM


Forum Jump