The VH Marionberry hasn't gotten any rave reviews, but I got a couple of 96 oz cans for Christmas and figured what the hell, I'll give it a shot since I have an open primary at the moment.
Went to my local HBS to chat with the wine guy there, he spoke pretty well about the MB, saying it tastes more like blackberry than blackberry, but having read less than stellar reviews, decided to try to spruce it up a bit. Here's where I am as of this morning, kind of a blend of the instructions and some of my own additions:
2 - 96 oz. cans VH Marionberry base
1 - 1 gallon WE World Vineyard California Cab kit
Artesian water to 5 gallons
Chapped up to 1.095, water to 6 gallons, SG = 1.090, that was my target
3 tsp acid blend
2 tsp pectic enzyme
5 tsp yeast nutrients
60 g premium oak dust
1\4 tsp KMS
FPac made by reducing 2 lbs fresh blackberries in some Cab. Sauv., added directly to primary
2 TBS tannin
Will pitch yeast late this evening or tomorrow morning. I have EC-1118, RC-212, and VH VR21 on hand. I'll probably pitch the VR21 since it seems to be suited for fruit wines.
So, basically what I've done is make the VH cans to 2.5 gallons each, and added a 1 gal Cab. on top of it, hoping to increase the taste beyond even the 3 gallon recipe. Frankly, I don't have high expectations for this wine, based mostly on the reviews I've read here. Might be my first toss out, I'll post my progress.
I have bentonite on hand, but decided not to use it. PH is sitting right at 3.9, a little high. Didn't do TA, but might later, to adjust acid.
Suggestions and comments certainly welcome.
Went to my local HBS to chat with the wine guy there, he spoke pretty well about the MB, saying it tastes more like blackberry than blackberry, but having read less than stellar reviews, decided to try to spruce it up a bit. Here's where I am as of this morning, kind of a blend of the instructions and some of my own additions:
2 - 96 oz. cans VH Marionberry base
1 - 1 gallon WE World Vineyard California Cab kit
Artesian water to 5 gallons
Chapped up to 1.095, water to 6 gallons, SG = 1.090, that was my target
3 tsp acid blend
2 tsp pectic enzyme
5 tsp yeast nutrients
60 g premium oak dust
1\4 tsp KMS
FPac made by reducing 2 lbs fresh blackberries in some Cab. Sauv., added directly to primary
2 TBS tannin
Will pitch yeast late this evening or tomorrow morning. I have EC-1118, RC-212, and VH VR21 on hand. I'll probably pitch the VR21 since it seems to be suited for fruit wines.
So, basically what I've done is make the VH cans to 2.5 gallons each, and added a 1 gal Cab. on top of it, hoping to increase the taste beyond even the 3 gallon recipe. Frankly, I don't have high expectations for this wine, based mostly on the reviews I've read here. Might be my first toss out, I'll post my progress.
I have bentonite on hand, but decided not to use it. PH is sitting right at 3.9, a little high. Didn't do TA, but might later, to adjust acid.
Suggestions and comments certainly welcome.