VH Blackberry Puree
- Thread starter lbwines
- Start date
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For 1 Gallon
1 49 oz Can Blackberry Puree
½ tsp Pectic Enzyme
5 Pints of Water
Sugar add until = SG 1.090
1 tsp acid blend
1 tsp yeast nutrient
½ tsp yeast energizer
1 Campden Table
Lalvin 71B-1122
It's been awhile since I've made this, but if I remember right the blackberry puree was high in tannin. You should use a paint strainer or something so you can remove the puree from the primary after a few days. I had to age this well over a year before it came around to something drinkable.
1 49 oz Can Blackberry Puree
½ tsp Pectic Enzyme
5 Pints of Water
Sugar add until = SG 1.090
1 tsp acid blend
1 tsp yeast nutrient
½ tsp yeast energizer
1 Campden Table
Lalvin 71B-1122
It's been awhile since I've made this, but if I remember right the blackberry puree was high in tannin. You should use a paint strainer or something so you can remove the puree from the primary after a few days. I had to age this well over a year before it came around to something drinkable.
