Well, I have it in primary. But, I am confused.
I made a rookie mistake and tried to fit it all in a wine kit primary bucket. With 30 lbs. of fruit, it quickly filled up. So, I transferred it to two 5 gal primaries. My problem is with my initial SG reading. I expected no more than 10 lbs...
Hello All:
I've got 30 pounds of local blackberries from last years local harvest thawing. Please check my modifications to Tom's 6 Gallon recipe. I removed the concentrate because I don't have any. Would appreciate any comments. I do plan to adjust pH in the primary with Calcium...
Sounds like I'm going to add some pectic enzyme. I'm cooking down the fruit now. Thanks for the help everybody!
EDIT: Can I add it any time, or does the syrup need to be cool?
Thanks.
Hello all:
I started a Vintner's Harvest Blackberry at the end of last year. It is nice and clear, but quite light-bodied. I did use 2 96 oz. cans for the 6 gallon batch (essentially doubling the 3 gallon recipe on the can), but it is in dire need of blackberry flavor.
I'm picking up 9...
Tripplett: I'm in close to the same spot with a batch of DB. Everything looked good to me when I transferred to secondary at 0.996. I went ahead with the K-meta and K-sorbate, but held off on the Sparkaloid. I proceeded to degas for about an hour with a Fizz-X. I was no longer seeing...
robie: I really think it is a yeasty smell. The only noticeable rookie mistake I made on the fermentation was to leave my brew belt on when the yeast started producing heat on its own. My temp got up to 88 before I removed the belt. It finished fermenting down to 0.992. I'll just be happy if...
saramc: No pulp transfer. I used a mesh bag for the berries. I originally transferred from primary to carboy, degassed some, and let it sit. I just recently racked it back to a new carboy to get it off the lees. So I guess I have technically transferred it once and racked it once? Just...
I'm only into my second batch, and still quite impatient I'm sure. I started a Vintner's Harvest Blackberry on 1/1/13 (2 96 oz cans for 6 gallons). It went into the carboy just below 1.000, and I have since racked it off the lees twice. I guess it is still quite the premature wine, but I...
Hello:
I'm new to the craft and getting ready to launch into my first batch. I picked up a VH Blackberry can after tasting some very nice Blackberry wine produced locally. Hopefully, my batch will get close!
Anyway, my equipment kit only has a 5G and 6G carboy. So, I'm going to go for...
Hey, It's winenerd here. I'm tired of reading and ready to light the candle. Hopefully, this nerd can make wine!
I apologize in advance for the dumb questions... :)
winenerd