Blackberry 1090

[CrealCritter]

My buddy at the brew store sent me a text saying he's got a 96 ounce dented can of blackberries that's going to go out of date in July, $10.00. Now who am I to pass up a bargain?

So I made up another batch of wine, Blackberry 1090.

The can of goodness, Vintner's Harvest 96 ounce Blackberry wine base

I followed the 3 gallon recipe on the back of the can. My buddy suggested the 3 gallon instead of the 5 gallon. He said the 3 gallon recipe will make a good tasting full bodied wine with Montrachet yeast. So I also bought 3 packs of yeast, to have a few extra.

Next I followed the recipe step by step and took a hydrometer reading, 1.090 on the nose so around 12% alcohol potential.

Now I just need to wait 24 hours for the campden to sterilize the must. Then I can pitch the yeast.

 

[frustratedearthmother]

I'm so impressed with your talents! Blackberry wine sounds totally delish!

 

[CrealCritter]

I'm so impressed with your talents! Blackberry wine sounds totally delish!

Nah... I can follow direction though

 

[frustratedearthmother]

I stand by my comment.

And you must have tons of equipment now to have so many batches of different beverages working at the same time. Someday I hope to grow up and follow in your footsteps, lol! Ehhh...grow up? Probably not! But, I definitely would like to get more adventurous and try to make some adult beverages when I finally retire.

 

[CrealCritter]

I have a little bit of equipment. Beer & wine making is my new hobby. Its very enjoyable and fun to share. I just gave my daughter in law a 6 pack of apple cider, with instructions to wait 1 week and crack a bottle to see if it's carbonated. It tasted good when i bottled it but we'll see how it turns out once its carbonated.

I just pitched the yeast starter in this blackberry must. I really need to get into the habit of making up a yeast starter and stop pitching dry yeast directly in wort or must. Its easy... sterilization is the key. 1/2 pint denatured water, teaspoon of table sugar, 1/8 teaspoon yeast nutrient and yeast. Mix well and after a few hours it starts foaming and looks a lot like cream.

Mix well again before pouring into the must, then mix the must well.

 

[wyoDreamer]

So ... "pitch the yeast" means to add the yeast to the must? And must is the base for your wine? Just trying to get the lingo down.

 

[CrealCritter]

So ... "pitch the yeast" means to add the yeast to the must? And must is the base for your wine? Just trying to get the lingo down.

You got it...
must = unfinished (not fully fermented) wine.

Yeast pitching = adding yeast to the sterile must to start fermentation.

 

[CrealCritter]

Blackberry must is fermenting along nicely.