Blackberry Jam

[Downwards]

All dressed up and ready for the fair! Wish me luck!

 

[Downwards]

Anyone else entering anything to their fairs? What are you sending in?

 

[Julie]

Not entering anything but I do wish you luck

 

[vernsgal]

Good Luck! It looks awesome

 

[moesagoodboy]

Best of luck. The capsule is a perfect color match to the wine which looks delicious. Great label too.

Joe

 

[olusteebus]

Good luck let us know

 

[saramc]

Best of luck Downwards! When does your fair take place?

 

[Downwards]

I'm entering this competition which actually puts my wine in many of the local fairs (several counties).. http://centralcoastwinecomp.com/

Edit: Hmm.. Actually it appears that that is a link to their professional winery competition. There is also one for home winemakers though, it's that one that I'm entering.

 

[Downwards]

OMG!!! Gold first time out! I'm so thrilled, but I'm not sure there were many entries in my category. Still, I'm not complaining.

http://centralcoastwinecompetition.files.wordpress.com/2013/05/2013-hw-results.pdf

 

[bakervinyard]

Hey Downwards, a gold is a gold ! Congrats, Bakervinyard

 

[Tess]

Congratulation!! that has to be so exciting!!

 

[FABulousWines]

Nice going!

 

[vernsgal]

A Big Congrats! Don't sell yourself short-a gold is a gold. Any chance of seeing the recipe?

 

[Downwards]

Actually no, I'm not selling it short anymore. I realized after chatting with another member here that there is an important point to be learned in the fact that there were only two entries in my category, and one got gold while the other got bronze. That means they judged by points, and my gold would have been the same no matter how many entries there were. I'm really thrilled with this!
The recipe is in this thread- http://www.winepress.us/forums/index.php?/topic/41090-need-blackberry-jam-wine-recipe/
It is the second one mentioned by a member there called Briankos- they call it jam or jelly wine.
I did a few things different.

1. I used Montrachet I believe- I say that because it petered out on me at about 1.030 leaving it sweeter and less hot than I wanted. Starting SG was like 1.095
2. I also oaked it for a very short period of time- maybe 2-3 weeks. French oak medium toast I believe.

I'm going to remake this one but get it dry this time and back sweeten to exactly where I want it.

Thanks everybody! This was my second try at making wine, though I've done about 6 since this one.