Myself and Lordarpad are going blackberry picking this weekend and hope to pick up a good few kilos.
I'm looking for any help that you lads might have in your collective wisdom for us.
Will_d I'm sure you've had a shot at something like this, I'd be glad to see anything you had to say.
I've done a few wines before so I'm not a complete noob, just looking for some ideas really.
Basic recipe:
1.5 to 2 kgs Blackberries
1.5 kg sugar
Pour a gallon (4.5 L) of boiling water over fruit. Add sugar, stir to disolve.
When cool add pectic enzyme, nutrient, and yeast. Ferment for 5 or 6 days. Strain off the liquid, press the berries if you can.
Ferment in a dark place or use opaque fermenters. Rack and mature as normal.
This works fore most berries/fruits!
I've a Blackberry Port recipe elsewhere in this section, if it's any use to you (must get the hang of this links business).
Quote from: Col on August 15, 2013, 11:58:40 AM
I've a Blackberry Port recipe elsewhere in this section, if it's any use to you (must get the hang of this links business).
I'll find that if we get ourselves enough berries.
I have some good tips from Will already on making a nice port and had a very nice bottle recently from himself which was more than enough inspiration to want to get something similar on the go. Lordarpad is thinking of going the traditional port route with stopping and using brandy, I am more than happy to go with Will's method as it was suitably impressive...price of turbo yeast however is a little off-putting.
Yup, I use the same as Will but with a little less sugar:
per gallon, 2kg berries 1.2 kg sugar, yeast.
No need for any fanciness. keep it simple. let the berries do all the work.
I've not seen any ripe by me yet, but clearing out demijohns in preparation!
I'll be posting up a thread of blackberry treats soon also :)
Quote from: LordEoin on August 16, 2013, 02:28:34 AM
Yup, I use the same as Will but with a little less sugar:
per gallon, 2kg berries 1.2 kg sugar, yeast.
No need for any fanciness. keep it simple. let the berries do all the work.
I've not seen any ripe by me yet, but clearing out demijohns in preparation!
I'll be posting up a thread of blackberry treats soon also :)
I'm thinking we might be a little early, but some varieties are certainly ripe already. The spot we're going picking is along the Ringsend nature reserve, Poolbeg area, it's got acres of brambles.
We're also going to hit a damson tree and a crab apple tree, so we'll manage something. If we're too early we'll try again in a few weeks.
Indeed 1.5 kg is a little high! I use the good 'ole Cjj Berry "First Steps in Wine Making" which defo uses a lot of sugar!
And when you think of the yeast he was using in those days!
At least there is not the really old advice "Spread the yeast on a pice of stale bread and float on top of your wine"
I've been having a look at Jack Kellers stuff too, he's got some updated CJJ berry stuff too.
I lifted this from home wine and beer making by ben turner 1983
Blackberry wine
2 kg blackberries
2 ripe banana
250g white sugar
5 g citric acid
4 g grape tannin
pectic enzyme and campden tablet
3.5 L water
Bordeaux wine yeast and nutrient
Remove stalks, wash and crush blackberries, peel and mash banana, wash and chop raisins
Place the fruit in a bin, pour on hot water, cover and leave to cool
add the acid, pectic enzyme and one crushed campden tablet, cover and leave for 24 hrs
add the activated yeast, neutrient and tannin and ferment on the pulp with the fruit submerged for 4 days
strain out and press the fruit, discard the pulp and stir in the sugar, pour the must into a jar and fit with airlock.Continue fermentation to dryness
Rack and add one campden tablet, store until bright, then rack again.
Mature this wine for one year in bulk or 6 months in bottle
I just put a mix of about 400g raspberries and 1.6kg blackberries in the freezer. This recipe is on in the next week.
Sent from my HTC One using Tapatalk 2
Quote from: LordEoin on August 16, 2013, 02:28:34 AM
Yup, I use the same as Will but with a little less sugar:
per gallon, 2kg berries 1.2 kg sugar, yeast.
No need for any fanciness. keep it simple. let the berries do all the work.
I've not seen any ripe by me yet, but clearing out demijohns in preparation!
I'll be posting up a thread of blackberry treats soon also :)
Berries sugar and yeast is that all you use?!?
Sent from my iPhone using Tapatalk - now Free (http://tapatalk.com/m/)
maybe a cup of strong tea if i'm in the mood, but no need really ;)
Doo Doo Doo !!
The Elderberries are comming
Doo Doo Doo !!
Quote from: Will_D on September 05, 2013, 01:12:28 AM
Doo Doo Doo !!
The Elderberries are comming
Doo Doo Doo !!
Yeah I can see them coming on around here alright. Blackberries are also making a very strong showing already.
Yup, it's all getting close.
Stock up on fresh yeast etc ;D