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Old 03-24-2010, 09:24 PM   #1
Morbeer
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Jan 2010
New Brunswick
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Hey Folks

I'd like to make a batch of Blackberry wine, and I have a ton of berries in the freezer, some yeast, sugar and camden tablets.
I guess my questions are : How many berries for a 5 gal batch?
Do I need pectic enzyme?
How do I get the wine to turn out dry?

I am totally new to this, I've brewed a few beer kits and one batch of Apfelwein. I could use some help.

Thanks
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Old 03-24-2010, 09:36 PM   #2
Yooper
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My favorite winemaking site is jackkeller.net. It's kind of hard to navigate, but it's worth it!

My best blackberry wine recipe is taken directly from that site. It's a good one, and it's easy. You shouldn't have any problems at all. It's in the recipe database, under "wine" or easily found under the recipe pulldown by my avatar.
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Old 03-25-2010, 12:16 PM   #3
Morbeer
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Jan 2010
New Brunswick
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Thanks YooperBrew.

I'm wondering if I can make this without the pectic enzyme. I have no way of getting any till I go to the mainland again. Ah the joys of living on a island.
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Old 03-25-2010, 12:34 PM   #4
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Quote:
Originally Posted by Morbeer View Post
Thanks YooperBrew.

I'm wondering if I can make this without the pectic enzyme. I have no way of getting any till I go to the mainland again. Ah the joys of living on a island.
It isn't necessary. What it does is to help break down the pectins in the fruit. The wine will ferment just fine without it. Using pectic enzyme helps the wine be clearer, without a pectin haze.
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Old 03-25-2010, 07:05 PM   #5
CandleWineProject
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Dec 2009
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When I make wine, I usually follow a 3-2-1 ratio.
3 lbs of fruit
2 lbs of sugar
1 gallon of water
+ all the goodies like yeast nutrients, acid blend, etc

 
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Old 03-25-2010, 08:19 PM   #6
david_42
 
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Quote:
How do I get the wine to turn out dry?
Make it. Sweet blackberry wine is just about impossible to make without back-sweetening.

My last batch:

20 lbs blackberries - frozen and thawed
4 gal. water
5 lbs sugar
6 campden tablets
4 tsp peptic enzyme

Bag the berries and put everything in the pail.

After 24 hours add K1-V1116 yeast

7 days later

Remove berry bag and add 7.5 lbs sugar

OG ~ 1.109
FG - 0.991 after 6 weeks
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Old 03-25-2010, 08:58 PM   #7
Morbeer
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Jan 2010
New Brunswick
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Thanks a bunch folks. I'm off to brew some wine!
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