3 in the tub

[DoctorCAD]

I now have 3 wines in the tub.

Large pail - WE Vintners Reserve Riesling, 2 days old
Small pail - Hand-picked Greenwood, SC blackberry, today
1 Gallon carboy - Whole Foods organic blackberry, bottling next weekend

I have a peach chardonny kit waiting for another pail, and a bigger tub!

 

[summersolstice]

Blackberries are one of my favorite fruits for wine and mead. I like combining them with Alexander's concentrates - anything in a dark red.

 

[Turnerdude1]

Summersolstice:

I made about 15 gal of straight blackberry wine last year. It was a medium body wine. This year will make a light body blackgberry wine. Have bought four 46 oz cans of Alexander's Barbera and plan to mix it with the upcoming blackberry wine. Any sugestions on the ratio of the mix. Was thinking half and half. Also last year used a dry wine yeast. This year will be using KIV-116.

Thanks in advance for any help you can throw my way

 

[summersolstice]

Summersolstice:

I made about 15 gal of straight blackberry wine last year. It was a medium body wine. This year will make a light body blackgberry wine. Have bought four 46 oz cans of Alexander's Barbera and plan to mix it with the upcoming blackberry wine. Any sugestions on the ratio of the mix. Was thinking half and half. Also last year used a dry wine yeast. This year will be using KIV-116.

Thanks in advance for any help you can throw my way

I'm at work and I don't have access to my logs but it seems that I used about 12 lbs of blackberries in a five gallon batch and 2 cans of Alexanders plus sugar to get it up to about 1.090. I added a little acid blend, pectic enzyme and tannin and then oak in the secondary (and likely bulk aged with oak as well) and fermented it dry. I'm pretty sure I've used K1V 1116 in a few batches of this before. Good luck - it should be a very nice wine!

 

[DoctorCAD]

Oak in blackberry? Never thought of that.

Would I need tannin and oak?

 

[summersolstice]

Oak in blackberry? Never thought of that.

Would I need tannin and oak?

Oak's very good with blackberry but, as for the tannin, I'd use it anyway unless you're planning to oak the crap out of it.