Question on blackberry wine volumes - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Question on blackberry wine volumes

Reply
 
Thread Tools
Old 08-28-2012, 11:05 PM   #1
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts



I posted this in Yooper's blackberry wine recipe thread, but it's a lot slower in there, and I'm heading to the LHBS tomorrow and need to know if I need a larger fermenter.

Basically I'm planning on making 5gal of blackberry wine requiring 20lbs of blackberries and 4+gals of water.

My largest fermenter is 8.5gals right to the rim, and obviously I can't completely fill it up. I'm wondering if I need a larger fermenter, or maybe split the batch between two of these 8.5gal buckets?

I have no idea how much volume 20 lbs of blackberries will take up.

Thanks!

 
Reply With Quote
Old 08-28-2012, 11:07 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,738
Liked 8013 Times on 5600 Posts


Quote:
Originally Posted by damdaman View Post
I posted this in Yooper's blackberry wine recipe thread, but it's a lot slower in there, and I'm heading to the LHBS tomorrow and need to know if I need a larger fermenter.

Basically I'm planning on making 5gal of blackberry wine requiring 20lbs of blackberries and 4+gals of water.

My largest fermenter is 8.5gals right to the rim, and obviously I can't completely fill it up. I'm wondering if I need a larger fermenter, or maybe split the batch between two of these 8.5gal buckets?

I have no idea how much volume 20 lbs of blackberries will take up.

Thanks!
If your fermenter is 8.5 gallons, that's plenty big enough for 5 gallons of wine. Wine doesn't get a big foam on it, although you get a little bit.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-28-2012, 11:10 PM   #3
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts


Quote:
Originally Posted by Yooper View Post
If your fermenter is 8.5 gallons, that's plenty big enough for 5 gallons of wine. Wine doesn't get a big foam on it, although you get a little bit.
Right but the recipe calls for fermenting the berries in the water for 5 days, then straining and racking to secondary. 20lbs of berries in my fermenter could easily take up more than 3gals of space, right?

 
Reply With Quote
Old 08-28-2012, 11:13 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,738
Liked 8013 Times on 5600 Posts


Quote:
Originally Posted by damdaman View Post
Right but the recipe calls for fermenting the berries in the water for 5 days, then straining and racking to secondary. 20lbs of berries in my fermenter could easily take up more than 3gals of space, right?
Well, you add the water to the level you need, you don't add the 20 pounds of berries to the water.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-28-2012, 11:18 PM   #5
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts


Hmm ok so I'm a bit confused. Here's the relevant parts of the recipe:

Quote:
BLACKBERRY WINE (2) [Medium Bodied Dry] (from Jack Keller's website)
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
This seems to mean to me, I'll take my 20lbs of berries, mash them, add water, sugar, nutrient etc. The amount of water I add is a bit less than 1gal per gal of finished product (7 pints for this 1gal recipe, 8 pints in a gallon). The blackberry juice obviously makes up the extra pint per gallon giving you approx. 5 gals.

BUT then the recipe says to hang the bag full of berries in your fermenter for the first 5 days. This means there's 4+gals of water + sugar + blackberry juice in there (totaling approx 5gals), and then I hang the 20lbs of blackberries in the fermenter as well. This 20lbs of blackberries has a large volume (which is in addition to the 5gals of must) and could easily take up more than the 3.5gals of space I have left in my fermenter.

Am I making sense, or am I totally missing something?

 
Reply With Quote
Old 08-28-2012, 11:58 PM   #6
agent44
Recipes 
 
May 2012
Port alberni, BC
Posts: 182
Liked 4 Times on 4 Posts


I just picked about 20 lbs of berries for bb wine, and 20 lbs is a lot of berries, I'm using a ten gallon primary for the job cause I think the berries will displace at least 3 gallons of space or more

 
Reply With Quote
Old 08-29-2012, 01:25 AM   #7
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts


Thanks, that was what I was wondering... I think I might split the batch between two fermenters. I have a grape wine in one of them but I should be able to rack it to secondary by this weekend.

 
Reply With Quote
Old 08-29-2012, 01:30 AM   #8
jdrum
Recipes 
 
Jul 2011
vance, al
Posts: 33
Liked 1 Times on 1 Posts


you need to remember the berries are about 70 to 80% juice, first mash the berries up that will reduse the vol. by half, i do 5 gal blackberry batches in a 8 gal fermenter and have no problem, and use 25 lbs of berries. mash the berries up real good ( i put about 3 qts in a gal ziplock bag and squezz all the air out then roll with a rolling pin). then put in bag, place in fermenter and add water to 7 gal, should give you 5 gal and and enough to fill a 2 or 3 liter soda bottle to air lock for top off.
also if you can get some more berries save 7 or 8 lbs in the frezzer for a f-pak when finished, will help the flavor

jim

 
Reply With Quote
Old 08-29-2012, 01:44 AM   #9
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


I'm always surprised how little pulp is left after the nylon bag is squeezed out.

4 gallons of water seems like alot for a 5 gallon batch, probably closer to 3-3.5 gal of water.

 
Reply With Quote
Old 08-29-2012, 04:28 PM   #10
damdaman
Recipes 
 
Dec 2009
Portland, OR
Posts: 551
Liked 24 Times on 21 Posts


Quote:
Originally Posted by jdrum View Post
you need to remember the berries are about 70 to 80% juice, first mash the berries up that will reduse the vol. by half, i do 5 gal blackberry batches in a 8 gal fermenter and have no problem, and use 25 lbs of berries. mash the berries up real good ( i put about 3 qts in a gal ziplock bag and squezz all the air out then roll with a rolling pin). then put in bag, place in fermenter and add water to 7 gal, should give you 5 gal and and enough to fill a 2 or 3 liter soda bottle to air lock for top off.
also if you can get some more berries save 7 or 8 lbs in the frezzer for a f-pak when finished, will help the flavor

jim
Thanks, this is very helpful info.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blackberry wine question goosen1 Winemaking Forum 10 08-15-2012 12:35 AM
Blackberry wine question Onimaru Winemaking Forum 4 09-14-2011 04:49 AM
Blackberry Wine Question TXCrash Winemaking Forum 6 08-16-2009 09:55 PM
Blackberry wine Question Turnerdude1 Winemaking Forum 9 07-19-2009 09:42 PM
Blackberry Wine Question? Turnerdude1 Winemaking Forum 3 12-16-2008 05:42 PM


Forum Jump