Blackberry/Blueberry Fermentation

Discussion in 'Country Fruit Winemaking' started by Cellar Vader, Jan 9, 2020.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jan 9, 2020 #1

    Cellar Vader

    Cellar Vader

    Cellar Vader

    Senior Member

    Joined:
    Jan 6, 2019
    Messages:
    151
    Likes Received:
    40
    Gender:
    Male
    Location:
    SE Michigan
    Well I took advantage of a sale that Meijer currently has on Blackberries AND Blueberries today, and purchased 5# of "Black" and 2# of "Blue." $12 total is a deal by MY standards!
    I plan to make a 1-gallon batch, and after perusing a number of recipe threads here, I've decided to ferment these together. I'll be testing my pH, of course, and see where I'm at as well as my intial S.G. to determine amount of sugar to add.
    I've been reading that Blueberries are somewhat touchy to ferment, so my question is: it's only 2#, so with them being added to the 5 lbs of Blackberries, does anyone think I should have any concern with this fermenting well? I will use pectic enzyme, as well as some nutrien and energizer to help things along.
    I am going to use the 71B-1122, and maybe a a little oak (but the jury is still out on the oak addition.) Maybe I'll wait to see how it tastes after a few months and go from there.
    Thanks to all for ANY input you may have!
     
  2. Jan 10, 2020 #2

    jgmillr1

    jgmillr1

    jgmillr1

    owner, winemaker

    Joined:
    Jun 13, 2017
    Messages:
    444
    Likes Received:
    213
    I haven't had any trouble getting blueberries to ferment. You want to watch the pH and make sure it's over 3.1. Blackberries and blueberries can be somewhat acidic so it's good to have some bicarb or calcium carbonate handy
     
    Cellar Vader likes this.
  3. Jan 10, 2020 #3

    Cellar Vader

    Cellar Vader

    Cellar Vader

    Senior Member

    Joined:
    Jan 6, 2019
    Messages:
    151
    Likes Received:
    40
    Gender:
    Male
    Location:
    SE Michigan
    @jgmillr1 Thank you, and yes I do have a bag of CC. I'll have to research dosage rates, in case I need to add, since I plan to start this tonight.
     
  4. Jan 11, 2020 #4

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,954
    Likes Received:
    1,356
    Keep in mind that with 5 # of Blackberries vs 2 # of blueberries - it will take a very discriminating set of taste buds to detect the blueberry flavor. Blackberries will totally dominate the flavor of the wine.
     
    Cellar Vader likes this.
  5. Jan 11, 2020 #5

    robert81650

    robert81650

    robert81650

    Senior Member

    Joined:
    Mar 2, 2015
    Messages:
    121
    Likes Received:
    42
    I make a black/blue combo and use half and half with normal additives............................
     
  6. Jan 11, 2020 #6

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,954
    Likes Received:
    1,356
    Understand that if you use domesticated blackberries with higher water content the flavors might balance out better with a 50/50 mix. BUT with wild blackberries, you'd have to go to about a 25 Blackberry, 75 blueberry mix to equaliize flavors. All I use are our homegrown, wild blackberries. Our blackberries are typically smaller than 3/4" long at most and when picked during a hot summer, they tend to have a lot less water in them. Normally I need no more than 5# per gallon for a solid/stout flavored blackberry wine.
     
  7. Jan 11, 2020 #7

    robert81650

    robert81650

    robert81650

    Senior Member

    Joined:
    Mar 2, 2015
    Messages:
    121
    Likes Received:
    42
    I use domesticated blackberries and the 50/50 mix is great. I have some wild ones but I find that they are too much also.
     
    Cellar Vader likes this.
  8. Jan 11, 2020 #8

    Cellar Vader

    Cellar Vader

    Cellar Vader

    Senior Member

    Joined:
    Jan 6, 2019
    Messages:
    151
    Likes Received:
    40
    Gender:
    Male
    Location:
    SE Michigan
    Well this is my first go at blackberry (& blue) wine. I had made a 12-gallon batch of Dragon Blood last year but that was from frozen fruit. I can tell that these store-bought berries are light on flavor. Already thinking that I should have used frozen for this batch, but I just had to take advantage of the sale.
     
  9. Jan 12, 2020 #9

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,954
    Likes Received:
    1,356
    Well when I said strong/stout - I meant that in the best way. Blackberry wine from these berries is one of the ones I only share with family - I only get to make maybe one gallon a year. It's great stuff and the only berry wine better is Black Raspberry wine from ... yeah WILD Black Raspberry plants. My first batch of that was with only 4 1/2 to 4 3/4lbs of Black Raspberries and it was a pure delight. Even had great legs. It did have one problem - I had to really scrub the glass carboys each time it was racked - it was that wicked strong. Alas the wild bushes have been elusive to find on our place in quantity for the last 3 years so I haven't been able to make any more.

    So having said that - If you get the opportunity to pick wild Black Raspberries or wild Blackberries - Go for it... you won't be disappointed. And I would recommend about 5 lbs per gallon if they are not those big puffy 'plump' berries.
     
    Cellar Vader likes this.

Draft saved Draft deleted

Share This Page

Group Builder