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Blackberry wine questions.

PostPosted: Tue May 10, 2011 9:53 am
by justin.granger78
My dad has a bunch of fresh blackberries and wants me to make him some wine. I noticed that most recipes say to ferment with the pulp for a few days and just stir it, but wouldn't you run the risk of oxidizing. Couldn't I just press enough and just strain the liquid from the start for primary and then rack to secondary like beer?

PostPosted: Tue May 10, 2011 12:42 pm
by jimmiec
I made a pear wine once and I punched or pushed the pulp down everyday while in the fermenter. I don't think u will run the risk of oxidizing the wine because the yeast need oxygen and you probably got it in a plastic bucket anyways. However Yeastmeister and Bobby know best. Also, you'll probably want to stir in yeast nutrients during the fermentation.

I don't think you want to be squezing the pulp when move it from the fermenter to secondary. It might extract tannins but maybe in wine you want the tannins? I just put the fermenter pulp into a sanitized cheese cloth and hung it to drain.

PostPosted: Tue May 10, 2011 12:58 pm
by jimmiec
You should check out jack kellers website at:
http://winemaking.jackkeller.net/

I can't wait to try to make a watermelon wine this summer. I sure not mind a blackberry one too.

Wines definitely take some time though.

PostPosted: Tue May 10, 2011 2:41 pm
by aleguy
First off. I've been picking Dewberries for a few weeks now and haven't seen any ripe Blackberries yet. They look almost the same though. Ideally, you would put your 7 lbs/ gallon of berries through a steam juicer. Barring that, crush them and put them in a plastic bucket with sugar, water, and Potassium Metabisulfite for 24 hours. Next day, add yeast nutrient, pectic enzyme and Lalvin 1122 yeast. Stir vigorously to incorporate as much oxygen as possible. Step your nutrient additions over the course of three or four days and keep punching the fruit down into the liquid every day (Unless you get mold, then remove the moldy parts.)
The yeast will eventually destroy all the fruit (about two weeks) and you can rack the wine to a carboy. Rack about every six weeks to get it off the sediment, and keep the carboy topped off to prevent "breathing." After about six months you can bottle it. In about 2-3 years, it will be drinkable and nice.