New member from Saskatchewan, Canada

[kimberlywyatt]

Hi everyone. I have just joined the forum after searching for information on Haskap wine. I have been making wine for many years from kits and in the last few years have branched out to trying to create new fruit wines. I created a successful blueberry and chokecherry wine a couple of years ago and recently discovered Haskap berries. I was wondering if anyone has had success making wine from these berries and if you would consider sharing your recipe or advice with me.

 

[sour_grapes]

Welcome to WMT! I cannot help you with your specific question, but someone else probably will!

 

[winemaker81]

Welcome to WMT!

You'll find that someone has made wine from anything you can think of, and from many things you have no idea exist. I recall recent threads on haskap -- search for that and you'll find threads.

 

[Rice_Guy]

Welcome to WMT

I am tossing this out for future haskap growers. (honey berry)


week one June; this is my first crop, ,,, when do you’all decide to pick? I am on the learning curve
View attachment 102049
Aurora: pH 2.96; TA 2.8%; 1.047; average 1.25gm/ 2.8cm per berry; smells like red raspberry; fruity taste; intense red color; fairly easy to press juice
HoneyBee: pH 2.83; TA 3.69%; SG sample too small; average 0.37gm/ 1.9cm per berry; smells like red raspberry; light astringent (tannic) taste, fruity, with unusual flavor ?cat pee?; intense staining red color; fairly easy to press; small seeds like raspberry or gooseberry

2022 crop from a WisVinter member: pH 2.99; TA 2.8%; 1.042; unknown variety

I have had three types of haskap wine 1) made with four pounds per gallon yielding a finished TA of 0.83% that got back sweetened to 1.011, 2) made with commercial haskap purée and limited water which yielded a TA of 1.29% that was back sweetened to 1.051 to balance the acid, 3) haskap blended with other to drop the TA to 0.55% and then back sweetened to 0.995. Of these my favorite was 100% haskap purée that got heavily back sweetened.

Looking at the fruit, it is a high acid and will be extended/ blend well, with a lower pH fruit as plum or mulberry to fight the acid. You are forced into running 3.5 pounds per gallon. As a style I would be blending with a white juice like grape to create a four liter primary that has a high TA and then heavily back sweeten the finished wine. As a style if needing to have five gallons I would definitely skip water and fill the carboy with a white juice as apple or grape. ,,, When can we taste it?

 

[BigDaveK]

Welcome to WMT!
Just planted haskaps this year.
University of Saskatchewan has a lot of great haskap info, even a wine recipe.

https://research-groups.usask.ca/fruit/Fruit crops/haskap.php

 

[Jovimaple]

Welcome to WMT!

 

[David Violante]

Welcome to WMT!

 

[ChuckD]

Welcome. Keep us informed on your fruit wine adventures

 

[kimberlywyatt]

Welcome to WMT!
Just planted haskaps this year.
University of Saskatchewan has a lot of great haskap info, even a wine recipe.

https://research-groups.usask.ca/fruit/Fruit crops/haskap.php

Thanks. I did see this and it helps but the specific quantities are not listed on the recipe posted on their site

 

[kimberlywyatt]

Thanks. I did see this and it helps but the specific quantities are not listed on the recipe posted on their site

 

[BigDaveK]

Thanks. I did see this and it helps but the specific quantities are not listed on the recipe posted on their site

They used 6 Kg per 5 gallon batch.

https://research-groups.usask.ca/fruit/documents/haskap/Haskap-Wine.pdf