Blackberry cabernet

[freqflyer]

Has anybody made this or something similar? http://www.winepress.us/forums/index.php?showtopic=3431&st=0&#entry36789 Also, I have never tested ph or acid before. Will a ph meter suffice or do I need more?

 

[olusteebus]

I have made something similar. I got the recipe from Longtrain, who participates in that forum and this one. I is excellent. Has more cab concentrate.

Cabernet Sauvignon - Blackberry Wine

6 gallons

6 - 1 lb jars of Walmart Blackberry Seedless Jam
2 - 46oz cans Alexander's Cabernet Sauvignon Juice Concentrate (68 Brix)
1 tbl bentonite
1 ½ tbl yeast nutrient
2 ½ tsp pectic enzyme
1 ½ tsp tannin
10 ml K-Meta 10% solution
Powdered dextrose (SG to 1.090, approx 2 ½ lbs)
Spring water to bring volume to 6 gallons
1 packet Red Star Pasteur Champagne Yeast
1 packet of Oak chips, medium French Oak

For stabilizing after fermentation
25 ml K-Meta 10% solution (50 grams of K-Meta in 500 ml water)
2 ½ tsp potassium sorbate



Add 1/2 gallon of hot water to bottom of primary, stir in 1 tbl bentonite till completely mixed.
Add the contents of the jam to the PF, stir until dissolved.
Add 1 gallon of spring water, mix throughly.
Add Peptic Enzyme, mix.
Add Tannin powder, mix
Add Yeast Nutrient, mix
Add the contents of both cans of Alexander's Cabernet Sauvignon concentrate, mix throughly. Rinse cans with spring water and add to PF.
Add spring water to bring must to 6 gallon volume, mix very throughly.
Measure SG, add dextrose to bring SG to 1.090 ~ ABV 12%, mix well.
Cover PF and let it sit for ~ 24 hours
Pitch yeast
When SG drops to 1.010 rack to clean sanitized carboy, leaving settled solids.
When fermentation is FULLY complete < 1.000 and SG is stable, rack to a clean carboy
Add 25 ml 10% K-Meta solution.
Add 2.5 tsp potassium sorbate.
Stir vigorously to dissipate CO2.
Add SuperKleer
Top up carboy and reattach airlock.
Rack after 14 days to clean carboy
Add oak chips
Rack again in two months, further racking and bulk aging as deemed necessary.
Bottle

Your recipe looks very interesting. I may do that this year.

 

[mmadmikes1]

It is a great combo. done it several times

 

[freqflyer]

Why does my recipe have so much acid blend and yours doesn't have any? My biggest concern is getting it right without a ph meter.

Also what is better TA tester or a ph meter?

 

[cpfan]

freqflyer:

Winexpert makes a Blackberry Cabernet wine kit in their Island Mist line. Making the kit would not require TA or PH testing.

Steve

 

[calvin]

freqflyer:

Winexpert makes a Blackberry Cabernet wine kit in their Island Mist line. Making the kit would not require TA or PH testing.

Steve

Do you think you could add the entire f pack up front to make this wine dry?

Anyone try adding blackberries to a cab or Merlot kit wine?

The previously posted recipes sound pretty good

 

[freqflyer]

I have an Island Mist blackberry merlot clearing as we speak. I'm interested in trying to make my own.

 

[mmadmikes1]

I used Cab skin pack in Blackberry wine I was making and it turned out real good.
I added blackberries to a cab batch and it turned out good too.

 

[nberry]

I have not made wine from scratch yet. However would it work out if I used a cab sauv kit and add the blackberries juice mentioned in the recipe. It sounds really good