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Old 12-04-2010, 06:49 AM   #1
Dec 2010
myrtle creek, oregon
Posts: 12

I see that I can buy blackberry extract to put into my wine when I bottle it to add flavor. I was wondering if extracts were my only option? Ive seen puree's and such and was wondering if this is the only way to make the blackberry flavor come out in my wine or if there is another way.

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Old 12-04-2010, 12:33 PM   #2
Nov 2010
SE Indiana
Posts: 287

Could a guy just take a couple of pounds of the blackberries and smash in a pan then just barely cover it with water. Heat it up while stirring then let it cool off, strain the crap out of it and poor it into a carboy when bulk aging?

Something like this, but without the sugar.

This recipe shows to use cheese cloth instead of a strainer.

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