Blackberry racked/ stabilized

[timber]

Couldn't see any action (stopped bubbling) so I went ahead and racked my blackberry wine today, added a Campden (or most of one) and Potassium Sorbate and stirred rapidly, releasing quite a lot of CO2.
Oh, SG has been stable over 3 days at 0.992
I'll let it sit for a while and rack one more time.

Will taste and test acid level at that time and sweeten if necessary.

 

[Rocky]

Dave, sounds like you are well on your way to a great wine. At SG 0.992, it should be really dry. How do you plan to sweeten it? You can of course use simple syrup or you might try a can of blackberry puree, available from most supply houses. It will give you a richer taste that just adding sugar.

 

[timber]

Hi Rock,

I like the idea of adding the blackberry puree or something similar rather than invert sugar. I was even considering some frozen grape concentrate, a little at a time to taste.
I figure this batch is roughly 13% alcohol ... it shocked me how fast it all happened. Probably because I put the primary in the hot water heater closet which kept the liquid at 80*F.

Fastest is not always best, I realize ... just the way it happened.
I can see how slowing the primary process down a little could render more flavor from the fruit or berries.

I'll let it sit for a while and think about what to add to sweeten.
Don't have a brew store nearby so I'll likely go with something from the grocery store.
We may even have some canned blackberries and the syrup from those might be just the ticket.

 

[Julie]

Hi Dave,

Another thing you could do, maybe not with this blackberry but add oak. Blackberry takes oak very well.

 

[timber]

I'd like to try that Julie.
If I had any handy I'd throw some in while it ages.
I'll remember to get some next time I pick something up from the online store.

Right now I'm just going to bulk age (1 gal + 1 liter), can I toss some oak in at any time?

Thanks,

 

[timber]

Update ,,,

Moving along at a snail's pace as far as wine making goes ...
... just wanted to give an update on my first and only (so far) gallon of blackberry.

Today I racked once more (third rack) and the blackberry wine is looking really good.
It cleared up well and there was a very fine sediment on the bottom of the bottle that I racked from. A small taste indicates that it's improving already. Don't think I'll back sweeten this one but may still add some oak chips between now and the time I bottle it.
It's tough not to just drink it now but I think I'll save it for next X-mas.

Can't afford to get a kit right now but will dig some raspberries out of the freezer to see how much I can make from those. (most likely a couple of gallons)