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Old 06-29-2013, 03:18 PM   #41
MedicMang
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A fellow firefighter at my station gave me a bunch of blackberries yesterday and asked me to make wine out of it. I mostly make beer, but have dabbled in making crappy wine out of juice that I find on sale. My question is about the water... Is this mostly for mouthfeel? If I were to juice more berries, do I even need the water at all? Will it just make a "thicker" product?

Also, are you just using table sugar? Corn? Whatever?



 
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Old 07-03-2013, 12:56 AM   #42
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Quote:
Originally Posted by MedicMang View Post
A fellow firefighter at my station gave me a bunch of blackberries yesterday and asked me to make wine out of it. I mostly make beer, but have dabbled in making crappy wine out of juice that I find on sale. My question is about the water... Is this mostly for mouthfeel? If I were to juice more berries, do I even need the water at all? Will it just make a "thicker" product?

Also, are you just using table sugar? Corn? Whatever?
The berries are high in acid. The purpose of the water is to dilute the juice so that the wine isn't so acidic. Yeast does ok with some acidic must, but if it's too acidic not just the taste will be impacted- so will fermentation. More berries may work, if the acidity is lower than normal. Blackberries are very high in malic acid, which isn't pleasant in too large an amount.

I use table sugar for most of my wines.


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Old 07-03-2013, 01:09 AM   #43
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I used jack Keller's recipes and the recipe he had with the most berries was "thick" to me. So to the point I watered down my finished wines and it was great a bit weak in the booze department. The batch I'm gonna make this year is gonna be one of the other ones.

 
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Old 07-03-2013, 04:46 AM   #44
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Great. Thank you both.

 
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Old 08-29-2013, 04:05 PM   #45
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I've been picking blackberries like crazy for two weeks- and I"m hoping to have enough for at least a small batch of wine (since we freeze them and eat them daily all winter).

The blackberries are beautiful this year!
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Old 08-31-2013, 03:17 PM   #46
chaka99
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hi can I use half blackberry half plum?

 
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Old 09-03-2013, 08:38 AM   #48
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I opted for 6lbs of plums and 18lbs of blackberry's. it only been going three days and it smells really fruity. better than my first attempt 5lbs of BB and 2 of sugar and 5 gallons of water, ooopps :-)

 
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Old 09-16-2013, 01:44 PM   #49
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I made up three gallons of this, using 71B-1122.

The interesting thing this year is the berries seemed to be ultra sweet. I didn't even think to pull out my refractometer to check the berries' brix level, because I've made this wine many times and there seems to be very little variation in blackberries over the years.

This year, I used 5 pounds of sugar in the 3 gallon batch, and even without crushing the berries yet, I got 1.080!

Normally, I'd use 2 pounds per gallon, minimum, sometimes more! I expected to use 6.5 pounds total of sugar.

I left it at 1.080, thinking that I could add some more sugar with the topping up water if I wanted to boost the ABV a bit without making the wine too "hot". Right now, I'm on track for a just-under 12% wine so it may be exactly right. Blackberry wine can typically handle a higher ABV than some fruit wines, if it has enough berries in it. I'll sample at racking and decide then.
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Old 09-19-2013, 02:52 PM   #50
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Yooper,
My wife processed about 16 quarts of blackberries by adding a couple quarts of water and cooking them down on the stove. I told her to not go over 150 and keep it there for 10 or 15 minutes. It resulted in a couple gallons of juice.
I decided to try making wine as an afterthought so I have a couple questions:
Is the way we made the juice ok for wine?
How much water should I add to the juice?
Just add sugar to the desired OG?
Thanks!



 
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