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.
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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.
10-7-23: Bottled into 49 12-ounce bottles. FG measured at 0.998 giving a strength of 14.2% ABV.
Tags: berries, blackberries, blackberry, wine