Blackberry Wine IV


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Posted by Nate

Saturday, August 27th, 2022

Last Update: September 17, 2022




I decided to go blackberry picking and make a new batch of wine. After a few hours I had picked the 20 pounds I needed. The berries were the first of the season and not super ripe, but I think they should still give good flavor for the wine.

Blackberry Wine IV

5 Gallons
OG:1.120FG:-.—%ABV:1-.-TA:6.5%
Sugars
20.00 lbFresh blackberries
12.00 lbSugar
Additives
5Campden Tablets
5.00 tspAcid Blend
5.00 tspYeast nutrient
2.50 tspPectic enzyme
Yeast
1.00 PacketCote des Blancs Wine Yeast

Process:

Put the fresh blackberries into primary bucket and added enough water to cover the berries, then used an immersion blender to break the berries into a thick slurry. Added the sugar, then tested the TA at 5%, so I added acid blend to bring it up to 6.5%. I put in the other additives and then added crushed Campden tablets and sealed the bucket.

8-27-22: Prepared wine in primary bucket. OG measured at 1.120 giving a potential alcohol of 15.8% ABV. Campden tablets added.

8-28-22: Pitched the yeast.

9-17-22: Racked wine to secondary carboy. I had to strain the last couple gallons and add the juice using a funnel because the blackberry seeds kept clogging my siphon hose. Left behind a little over a gallon of fruit pulp.

 

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