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Old 12-02-2012, 01:14 PM   #1
Junior Member
Oct 2012
Posts: 16

first off thank you to anyone who takes the time to respond or any info giving its greatly appreciated.

I'm using 1 can of vintners harvest blackberry puree net wight 3lbs 1 oz I want to make 1 gallon of wine.

7 pints water
2 1/4 sugar
1/2 tsp acid blen
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden crushed
and 1 package of wine yeast (red star montrachet active dry wine yeast)

I plan to start today or tomorrow. plan is to put everything in the fermentation bucket let it sit for 24 hours then add yeast putting the lid back on with a thin cloth over the hole to allow oxygen in for the first stages of fermentation. stir daily and wait for my fermentation to reach 1.030 S.G. then syphon into my 1 gallon primary glass carboy with airlock then wait to S.G drops to 1.000. Re siphon again in about 2 months.

I want a wine thats on the sweeter side. Its my understanding i can make it sweeter before bottling with dissolved sugar and potassium sorbate.

Is this a good plan. I will welcome any changes that could make this better. once again thank you for any info or tips. I have everything ready to go i just want a solid plan before i start. thank you

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Old 12-02-2012, 02:27 PM   #2
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Sep 2012
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The only thing I can see wrong that you could do different, is make 6 gallons instead of 1, as that will go so fast!

You are correct about back sweetening, but would not until you are done bulk aging (6 + months)
Remember when 200 gallons per year seemed like an outrageously excessive constitutionally protected amount of wine?
What I'm making!

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Old 12-02-2012, 09:44 PM   #3
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Jan 2012
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You may not need the acid blend--best to take a PH reading of the must and adjust as needed. We set our PH on blackberry to around 3.4

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