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Old 09-19-2013, 02:52 PM   #51
Yooper
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Quote:
Originally Posted by northernlad View Post
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!
I have no idea how to do it without the fruit, sorry!
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Old 02-19-2014, 08:57 PM   #52
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If you add sugar like 3 cups to 6 per galon to the fruit juice mixture then strain all the fruit pulp add tannin if u like yeast nutriant ect water to how ever manny gallons your doing add yeast airlock

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Old 02-19-2014, 09:13 PM   #53
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Ideally you wouldn't add any more water, use the juice you have and add sugar to your desired OG. Add nutrient & yeast and ferment away!

 
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Old 07-10-2014, 08:59 PM   #54
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What is the difference between k1v116 and 71b-1122 that you could describe? Have you found a yeast you like better? Do you have a nutrient preference? Have you used dextrose instead of table sugar and if so is there a difference? Thank you for your time.

 
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Old 07-15-2014, 11:06 PM   #55
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Quote:
Originally Posted by shelly_belly View Post
What is the difference between k1v116 and 71b-1122 that you could describe? Have you found a yeast you like better? Do you have a nutrient preference? Have you used dextrose instead of table sugar and if so is there a difference? Thank you for your time.
The 71B is purported to reduce more of the malic acid during fermentation, so if the berries have a "bite" to them, that is my preference but most years our berries are nice and sweet so I haven't really noticed a huge difference in the final product.

The wine from last summer was just bottled, and it was so rich that I oaked it. I think it will be very nice in the end (it was awesome at bottling!) and I used 71B.
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Old 08-11-2014, 07:01 PM   #56
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Any idea how much juice you get in each lb of Blackberries?

 
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Old 10-12-2014, 05:25 PM   #57
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I am making a one gal batch of this, followed recipe exactly and used D47 yeast. I am on day 4 of primary, tomorrow is racking to secondary day. Today when stirring, its starting to get pretty sulfury, anything to worry about? Should I take any remedial action when I rack tomorrow?

Thanks!

 
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Old 10-12-2014, 05:53 PM   #58
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Quote:
Originally Posted by rowan57 View Post
I am making a one gal batch of this, followed recipe exactly and used D47 yeast. I am on day 4 of primary, tomorrow is racking to secondary day. Today when stirring, its starting to get pretty sulfury, anything to worry about? Should I take any remedial action when I rack tomorrow?

Thanks!
You could add some yeast nutrient, one teaspoon, dissolved in some of the wine first (to avoid a volcano due to nucleation points!), and "splash rack" when you rack tomorrow. A sulfur note is not a good sign, but you may be able to fix it if you start quickly.
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Old 10-12-2014, 05:55 PM   #59
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Thanks Yooper! I gave it a really vigorous stir tonight to try and oxygenate the must, I will follow your instructions tomorrow.


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Old 02-17-2016, 09:12 PM   #60
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made a gallon & a half of this back in October. just finished racking for I think the 3rd time & decided to get a sample & check my fg.
.990!
I didn't measure my og...I figured the fruit solids would throw off my measurements anyway. per brewersfriend my og should have been 1.113 which gives me a abv around 16%
anyway...sample tastes great, although a little hot still. it's very dry of course & super fruity, borderline jammy.
I will definitely make this again.
thanx for posting yoop
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