Blackberry wine

[Madmac]

Hi all,

I've put some blackberry wine into some demijohns and think I may have put too much in.
I've fermented the blackberry's on the pulp in a bin for about 10 days. It was only meant to be 4 or 5 but I had to go away for a few days. Anyway this morning I strained, pressed and added sugar and water to the brew, enough for 2 demi's. Question is did I put too much in each jar or is this normal?

link to video

YouTube - blackberry wine

[shirlthegirl43]

They are a bit full - pour some into a clean bottle and then top up the dj's again in a couple of days when the fast ferment has settled down a bit. If you can't do that, sit the dj's in the sink and stuff the necks with cotton wool until the ferment dies down then refit the airlocks (after a good clean)

[Hazel at the Hill]

Woah! It's gone mad!

Yep - you should apparently fill the dj's up to the shoulder which leaves 'going crackers' room - remember that the airlock is supposed to be providing a buffer between the wine and the outside air.

I'd do as Shirley suggested and pour some from each into a pop bottle (use a cotton wool 'plug'), clean out the airlocks, put some water in to form a trap and re-bung the dj's.

When it's all calmed down a bit, you can top up the dj's with the bit you've saved in the pop bottle.

Note - DO NOT put the normal pop bottle lid on as the pressure will build up and explode the lid off!

[Madmac]

Cheers, thanks for the advice, it's certainly making the kitchen smell nice. I'll get right on it.

[shirlthegirl43]

I bet you are glad you put them on a tray

[Brewer-again]

wash the spillage away as it will attract fruit flys and bacteria, and follow the above.

[Two_Sheds]

I syphoned my greengage into a demijohn today, managed to flip a load all over the floor, and out of nowhere a fruit/vinegar fly appeared in the kitchen.
Radar or what?

[Mac]

Looks lovely!

[hypnophil]

What recipe did you use,
I have an abundance of blackberries,
12lb in freezer and just picked about another 6lb.
Also made 8lb of jam with the first fruit.
I would like to make some wine now.

[Madmac]

I got hold of a copy of the Boots book of home wine and beermaking.

Recipe goes something like this

fresh or frozen Blackberries 1.kg (3.lb)
concentrate red grape juice 250g (9oz)
Sugar 900g (2lbs)
Water 2.8 ltrs (5 pints)
Citric Acid 10ml (2tsp)
Tannin 5ml (1tsp)
pectic enzyme (use as directed on bottle)
Campden tablets (use as directed on bottle)
nutrient (use as directed on bottle)
Burgundy Yeast (use as directed on bottle)


1. wash, clean, drain and crush the berries, pour hot water over them and leave to cool.

2. Stir in the pectic enzyme, acid and one crushed campden tablet, cover and leave for 24 hours.

3. Stir in the grape juice, tannin nutrient and the yeast. Ferment on the pulp for four days (i left mine for 10). Keep the berries submerged and the vessel covered.

4. Strain out, press dry the pulp. Stir in the sugar and when it is dissolved, pour the must into the DJ's. Top up with cold boiled water, and fit an airlock. Ferment out to dryness.

5. Rack into clean jar, top up, add one campden tablet, bung tight, label and store in a cold place until wine is bright.

6. Rack again and keep cool for at least a year, preferably two, then bottle it.

7. Serve with Beef lamb game and cheese.


I doubled up on the recipe except for the yeast

[piskieinboots]

....I put too much in each jar or is this normal?

I'll pop round and drink some for you

[Madmac]

Lol, sorry too late, it bubbling away nicely now. I like the ideas of blackberry jam, think I'll go and get some more.

[Two_Sheds]

Blackberry & Elderberry Port

from Award Winning Wines, by Bill Smith, and Wine Recipes for the Connoisseur by Bill Adcock

Blackberry & Elderberry Port


48oz (1361g) elderberries
32oz (907g) blackberries
16oz (454g) damsons
4oz (113g) raspberries
40oz (1134g) sugar
nutrient
pectolase
yeast: Gervin no.6, strain 8906 (or something for a strong red wine)
1oz Gervin oak granules (optional, but recommended)


Make as per your usual wines, but Bill Smith does advocate adding some or all of the blackberries & raspberries towards the end of fermentation, to maximise the bouquet.

Cover fruit with boiling water in a fermenting bin, stir in 8oz sugar. When cool, add pectolase & yeast. Ferment on the pulp for 4 days.

Strain into demijohn, add 20oz sugar dissolved in boiled water. Make up to neck of DJ with water. Fit airlock etc.

When SG falls below 1.000, add 4oz sugar each time.
when fermentation is complete, rack and clarify.

this is a strong wine, up to 20%. SG will be between 1020-1030.

If it's too dry, add red grape concentrate to sweeten.
If it's too acidic, add some calcium carbonate or potassium hydrogen carbonate.

I've not made this yet, but can't wait to have a crack

[Two_Sheds]

Sweet Red: Blackberry & Peach Wine

Sweet Red Blackberry & Peach Wine

from Award Winning Wines, by Bill Smith

1 litre white grape juice
6lb blackberries
32oz peaches, blanched, skinned & stoned
8oz raspberries
32oz sugar
pectolase
nutrient
Yeast: Gervin 6, strain 8906 (or suitable strong red wine yeast)
Campden tablet

make a yeast starter with grape juice
Add mashed fruit* to fermenting bin with a Campden tablet and pectolase.
After 4 hrs, add dissolved sugar and yeast starter.
Ferment on the pulp for 4 days at a volume of about 4 pints.
Strain into a DJ. Rinse the fruit with a pint of water & add that too. Top up to neck of DJ and ferment to dryness.
Rack and clear.

It'll be about 16% alcohol if all the sugar is used up. Sweeten to taste with grape juice or concentrate.

* holding back some of the fruit until fermentation is nearly complete will enhance the flavour of the wine.

[Two_Sheds]

I've just tasted my blackberry wine, and it's really sharp and thin tasting. I've mixed it with 50% elderberry now, and it's nearly drinkable. That's the way to go then, a combi of the two fruits.