8 replies to this topic

[northbound]

Want to try my hand at making black berry wine.Could use a recipe.

[armagh]

https://winemaking.j...wineblognew.aspA good place to look.

[wengared]

remember to freeze them first to break down the cell walls.here's the one i use for 5 gallon batch:20 lbs blackberries10 1/2 lbs sugar2 Tbs yeast nutrient3/4 tsppeptic enzyme2 1/2 Tbs acid blendmontrachet wine yeastdissolve the sugar in warm 4.5 gallons water, pour it over the frozen fruit,stir then add the other ingrediants except the yeast, let sit 24 hours, stir it up and pitch the yeast. seal and airlock for a month rack to secondary and let clear or use a fining agent.

[northbound]

Thanks for the info.One question; one packet of montrachet or two?

[wengared]

Thanks for the info.One question; one packet of montrachet or two?

all i've ever used is one rehydrated as stated on the packet.

[MyaCullen]

remember to freeze them first to break down the cell walls.here's the one i use for 5 gallon batch:20 lbs blackberries10 1/2 lbs sugar2 Tbs yeast nutrient3/4 tsppeptic enzyme2 1/2 Tbs acid blendmontrachet wine yeastdissolve the sugar in warm 4.5 gallons water, pour it over the frozen fruit,stir then add the other ingrediants except the yeast, let sit 24 hours, stir it up and pitch the yeast. seal and airlock for a month rack to secondary and let clear or use a fining agent.

I did just about this exact recipe 6 weks ago, that remind me it's racking time:shock:

[northbound]

Cullen how has it turned out so far?What was your OG?

[wengared]

Cullen how has it turned out so far?What was your OG?

i'll post my response, i don't use an O.G. for this, i shoot and adjust for a brix 26-27, by adding sugar or water as the need arises, it all depends on the sugar content of the fruit, so before you add your yeast check your brix and adjust, if you don't freeze the fruit prior then 2 campden tablets crushed and dissolve 24 hours before yeast, this does two things eliminate the chlorine of your water(unless your on well like me) and bacteria on the fruit. and be sure to stir your juice up before you take your brix reading., one other thing is i've gone over to Lalvins 71B yeast for my fruit wines, we like the taste better .

[northbound]

As the berries ripen I've been picking a couple pounds of at a time and freezing them. I haven't purchased the yeast yet, I'll use 71B.Thanks for the recipe and advice.