Recent content by tmh4064

So my mom just informed me she has 8 more cups of blackberry juice she forgot to give me! Any chance I have enough to do a 3 gallon batch or is that pushing it:)

Thanks for getting back to me on this BobF. I appreciate it. Will let you know if I have anymore questions and keep you updated:br

I believe he cooked them down and ran the berries through a colander. I have 12 cups of juice. Clarify what you mean by a TA test? Thanks for your help:)

My dad juiced a bunch of blackberries last year and froze it for me to use for making wine. Anyone have a recipe for Blackberry Wine made from the juice? Thanks

Bottled my Black Currant today!!:try:r:ib

:u It has been three months since my last racking! Racked today and wine taste and smells wonderful and has cleared nicely! I have added more k-meta and plan to bottle in a few days!!

:u Thanks Duster! I did rack and topped off with like wine on January 9th, 2011. I plan to let it age and clear for about 3 months! Looks, taste and smells good so far:)

I noticed today that my black currant has some sediment on the bottom of the carboy and was thinking I should rack again as I'm letting it clear on its own. Should I rack again and if so I have some extra to top my wine off with from last racking but was wondering if I didn't have quite enough...

Thanks! I have racked twice.

Was it wrong to stabilize and back sweeten my vintners black currant wine at the same time?? Also this kit was started on November 14th maybe I should of just stabilized and back sweetened later?? I plan to add the clearing agent. Is this ok to do now? Plan to leave in carboy to age for awhile

It is ok that I back sweetened now right????:slp And should I add clearing agent??

I agree! It does seem like this one is going faster then my first batch. But was done fermenting as reading had been .990 for days in a row. Will let it bulk age and will need to rack again. Not going to bottle until well degassed and clear!!

Stabilized and back sweetened wine today;)

I plan to stabilize and back sweeten my black currant wine and was wondering if anyone has used the bar simple syrup you buy in the liquor department to back sweet instead of making your own??? I do believe it contains corn syrup.

SG reading on my black currant is .990. Still fermenting and my temp has been a around 68 degrees. Was wondering if I should rack again or just leave it be??:d