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Old 10-03-2010, 04:32 PM   #11
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Good crop so far. Some are molding already, but I've got ~20 lbs. I'm making jelly out of the Oregon Evergreens and a cider out of some of the Himalayans. I need to reserve ten pounds or so for cobblers throughout the next year. Forecast is sunny with occasional showers for the next week or two. Good weather for picking.

I plan on 3 lbs per gallon and an OG of only 1.040 for the cider. Last year's wine is coming along, but I want something lighter.
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Old 10-03-2010, 11:22 PM   #12
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The wild stuff around here was done sometime ago now. Its very fall in New England these days.
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Old 01-16-2011, 02:44 PM   #13
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Well, I only had 18 pounds but I went ahead and made 5 gallons of wine with them. The OG was 1.100 and I used K1V1116 yeast.

I just did the second racking, and this wine is FANTASTIC!

Here's a photo of Bob sampling it:
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Old 02-05-2011, 10:18 PM   #14
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Thanksgiving weekend I made 6 gallons of this with 26 pounds of berries. I've only racked it once out of primary. I'm going to rack it again this weekend and top it up with more of the wine. Do I need to add anything to it, or just rack it and set it aside for a month or 2? I read on the Keller site he added campden and something else, not sure hwat it was. Do you do this Yooper?
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Old 04-18-2011, 02:23 AM   #15
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Lyons audio. How is your blackberry sparkling wine coming. What sg did you prime and bottle at? I have picked 4 pounds of wild dewberries and ill be starting this one tomarow.
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Old 06-15-2011, 02:22 PM   #16
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I'm planning on making this in the next week or so, as soon as the wild blackberries are at their juiciest. I think I might go for two gallons, though. Does everything in the recipe need to be doubled, or just the fruit, sugar and water? (This will be my first wine.)
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Old 06-24-2011, 03:31 PM   #17
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Quote:
Originally Posted by Yooper View Post
Well, I only had 18 pounds but I went ahead and made 5 gallons of wine with them. The OG was 1.100 and I used K1V1116 yeast.

I just did the second racking, and this wine is FANTASTIC!

Here's a photo of Bob sampling it:
Attachment 19298
Well, we opened a bottle of this last night. It's super early, but we had to! It was so good.
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Old 07-25-2011, 01:53 AM   #18
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I am making this now and was a little sad to see my OG is a little low. I guess the sugar content of my berries was a little low. I will add some more sugar before I pitch the yeast to get my OG up. I plan on using cotes de blanc at lower temps. Hopefully it turns out great!

Anyone use anything to clear the wine after or just wait it out?
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Old 08-09-2011, 12:40 AM   #19
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I don't have a good scale at the moment, and am looking to figure out the volume to pound ratio for ripe blackberries. Any one have a good figure? I have 1 gallon is about 4 pounds... Sound right?

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Old 10-14-2011, 03:02 AM   #20
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My father has been trying to make blackberry wine for some time now.
He picks hundreds of pounds every year from his bushes.

I know he has tried multiple recipes, maybe even this one. The problem is that they are all very hot. Other than cutting back the sugar, what can I tell him to do to prevent/lessen this flaw?
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