Blackberry wine - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 06-07-2007, 01:44 AM   #1
Dark_Ale
Recipes 
 
Jan 2005
Liberty, Texas
Posts: 623
Liked 3 Times on 3 Posts



I'm making a 5 gallon batch of blackberry wine.
What temp should I ferment this at?
I'm using Red Star Montrachet active wine yeast.
Thanks

 
Reply With Quote
Old 06-07-2007, 02:05 AM   #2
Dark_Ale
Recipes 
 
Jan 2005
Liberty, Texas
Posts: 623
Liked 3 Times on 3 Posts


I've got 15 pounds of berries, so I guess I'm going to make 3 gallons, most of the online recipes call for 4 pounds of berries per gallon. Could I add raisins to get more body....If so how much.....
24hrs prior to fermentation do I add 1 camden tablet or do I add 1 camden tablet per gallon of must...
Thanks

 
Reply With Quote
Old 06-07-2007, 04:14 AM   #3
ATD
Recipes 
 
Apr 2007
Posts: 16
Liked 1 Times on 1 Posts


the recipie I have calls for 3 1/2 pounds of berries per gallon, optional campden tablet, pectic enzyme yeast yeast nutrient 1 1/2 cup orange juice and 2 1/4 pounds of sugar.

It comes from the Wild Wines and Meads book by Pattie Vargas and Rich Gulling I haven't tried it yet as the berries aren't ripe around here yet. should be ready about july 4th so I should be trying it soon after that

 
Reply With Quote
Old 06-07-2007, 11:42 AM   #4
mgayer
Recipes 
 
May 2007
Montgomery, Alabama
Posts: 292
Liked 6 Times on 3 Posts


Quote:
Originally Posted by Dark_Ale
I've got 15 pounds of berries, so I guess I'm going to make 3 gallons, most of the online recipes call for 4 pounds of berries per gallon. Could I add raisins to get more body....If so how much.....
24hrs prior to fermentation do I add 1 camden tablet or do I add 1 camden tablet per gallon of must...
Thanks
I always add 1 campden table per gallon! I would just get enough frozen berries to make up the difference. Wal-mart sells a 2lb bag or try Sam's club for fresh ones. I would try to keep the temp in the 70 degree range. Other wines I make with Montrachet I have been between 72 and 78.
__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

 
Reply With Quote
Old 06-07-2007, 01:05 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,762
Liked 8028 Times on 5608 Posts


Here's my blackberry wine recipe (from Jack Keller's site):

BLACKBERRY WINE (2) [Medium Bodied Dry]
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

I did put some oak in it during one of the rackings, and it fermented dry, to .990, not semi-sec. So now it's bottled and it's dry with a tiny hint of oak. It's really terrific! This makes one gallon- you can easily multiply it for 5 gallons (but still use only one package of yeast). And I used premier cuvee yeast.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-06-2013, 06:44 PM   #6
BamaProud
Recipes 
 
Mar 2013
, Tennessee
Posts: 645
Liked 149 Times on 100 Posts


Sounds like a great wine.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
Reply With Quote
Old 06-06-2013, 07:03 PM   #7
Heavywalker
Recipes 
 
Jun 2011
Chehalis, WA
Posts: 449
Liked 79 Times on 49 Posts


I use jack kellers heavy body recipe which used 6 lbs of blackberries per gallon. Like yooper I also ferment it to dry and oak with a medium toasted oak spiral. Bottle it up after around 8 months and then give it another 6 in the bottle, I need to bottle the 2012 batch in the next few weeks when I get some time. Blackberries have enough body on their own that they do not need raisins added for body.

Dark_Ale Likes This 
Reply With Quote
Old 06-08-2013, 05:41 PM   #8
BamaProud
Recipes 
 
Mar 2013
, Tennessee
Posts: 645
Liked 149 Times on 100 Posts


Reading another thread on strawberry wine, I saw a recommendation of freezing the fruit. Makes sense, I guess since freezing would destroy the cell walls allowing juice to flow more freely.

Is this recommended for all fruits? Should I freeze my blackberries?
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
Reply With Quote
Old 06-08-2013, 06:59 PM   #9
Heavywalker
Recipes 
 
Jun 2011
Chehalis, WA
Posts: 449
Liked 79 Times on 49 Posts


Yes Freeze them before using.

 
Reply With Quote
Old 06-09-2013, 11:57 AM   #10
goosen1
Recipes 
 
Oct 2011
Buffalo, MO
Posts: 75
Liked 9 Times on 8 Posts


Quote:
Originally Posted by Heavywalker View Post
I use jack kellers heavy body recipe which used 6 lbs of blackberries per gallon. Like yooper I also ferment it to dry and oak with a medium toasted oak spiral. Bottle it up after around 8 months and then give it another 6 in the bottle, I need to bottle the 2012 batch in the next few weeks when I get some time. Blackberries have enough body on their own that they do not need raisins added for body.
How long do you oak your Blackberry wine? For the whole 8 months?

 
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
Revenge Blackberry wine david_42 Winemaking Forum 10 10-14-2009 09:03 PM
Blackberry wine HELP! yeastluvr Winemaking Forum 10 08-21-2009 01:44 PM
Blackberry Wine Dejay2 Winemaking Forum 4 07-22-2008 10:57 AM
Blackberry wine in my future david_42 Winemaking Forum 0 07-29-2006 04:48 AM


Forum Jump