Wild Berry Apple Wine - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Wild Berry Apple Wine

Reply
 
Thread Tools
Old 01-08-2008, 12:19 AM   #1
Adolphus79
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts



This is a recipe I am in the process of perfecting, but so far it's coming out quite nicely.

Mitchell's Wild Berry Apple Wine

1/2 pound Raspberries
1/2 pound Blueberries
1/4 pound Strawberries
1 gallon Apple Juice (store bought 100% juice or fresh pressed cider)
1 Campden tablet
Pectic Enzyme
1 packet Red Star Champagne yeast

Start by throwing the berries into a blender with a little bit of the apple juice. Blend well. Pour must into primary and add campden and pectic enzyme. Let sit 24 hours. After 24 hours, pitch yeast, and let ferment on pulp for 2 weeks. Rack and ferment an additional 2 weeks. Rack again and ferment until clear (about 1 month). Rack again and bulk age 3-6 months. Bottle.

My OG was 1.084, and as of the bulk aging rack, SG had dropped to 0.998. The primary fermentation quantity actually comes out to about 1.25-1.5 gallons due to 1 full gallon of apple juice as well as the berry juice. When I tasted it at the bulk aging rack, it was still quite tart, and the alcohol flavor was strong. I'm hoping that 3 months will mellow it a bit, if not then I'll let it sit for another 3 months. I'll update when it's done with bulk aging.



 
Reply With Quote
Old 01-08-2008, 12:42 AM   #2
TronCarter
Recipes 
 
Sep 2007
Kalamazoo, MI
Posts: 73

When do you add the remainder of the apple juice?



 
Reply With Quote
Old 01-08-2008, 08:09 PM   #3
Adolphus79
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts


Quote:
Originally Posted by TronCarter
When do you add the remainder of the apple juice?
During/after blending the berries, the full 1 gallon of juice (plus berries) goes into the primary.

 
Reply With Quote
Old 01-23-2008, 11:14 PM   #4
scottfro
Recipes 
 
Feb 2006
Vancouver, BC
Posts: 258

so is this just a 1.5 gal recipe then? or what does the final volume end up around with the berry juice?
__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

 
Reply With Quote
Old 01-24-2008, 01:00 AM   #5
RichBrewer
HBT_LIFETIMESUPPORTER.png
 
RichBrewer's Avatar
Recipes 
 
Feb 2006
Denver, Colorado
Posts: 5,892
Liked 165 Times on 86 Posts


That sounds like an interesting recipe and I've got a question. When you rack it into a secondary how hard is it to keep the pulp from transferring over? Do you use a screen or something to filter out the pulp?

1.084 is a fairly decent OG without adding any sugar. This sounds like a good wine.
__________________
Cheers,
Rich

 
Reply With Quote
Old 01-24-2008, 04:19 AM   #6
Adolphus79
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts


Quote:
Originally Posted by scottfro
so is this just a 1.5 gal recipe then? or what does the final volume end up around with the berry juice?
I made the mistake of going potty while it was racking and overflowed a 4l winejug. My original comment was meant to convey that 1.25 - 1.5 gallons of fluid makes it into secondary. I think to up this to a 5 gallon batch, I would simply multiply all ingredients by 4.

Quote:
Originally Posted by RichBrewer
That sounds like an interesting recipe and I've got a question. When you rack it into a secondary how hard is it to keep the pulp from transferring over? Do you use a screen or something to filter out the pulp?

1.084 is a fairly decent OG without adding any sugar. This sounds like a good wine.
I lined my primary (1.5 gallon bucket from Midwest) with a muslin bag, then pulled it out and hand pressed it a little before racking. Basically, just twisting and squeezing the bag until I got bored with it. The secondary still had a good bit of sediment, that's why I racked again after only 2 weeks.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wild chokecherry wine Yooper Wine Recipes 123 06-24-2016 12:34 AM
Sweet Berry wine!! (and beer, of course) Joe C Home Brewing Photo Forum 2 03-18-2009 04:40 PM
Wild yeast in Mott's apple juice? MikeRLynch General Beer Discussion 9 10-24-2008 02:03 PM
Wild Berry Apple Wine Adolphus79 Wine Recipes 0 01-07-2008 03:29 PM
Rosehip & mountain ash/rowan berry wine? Regicider Winemaking Forum 4 08-30-2006 12:27 PM


Forum Jump