Hi BluerdgI started a 2 gallon batch of Blackberry/Blueberry this morning. Had frozen fruit that we picked at a local berry farm in June. It's my second homemade wine, my first is a Pinot Grigio from a box juice kit that is probably about a week from bottling. Other than quantities and mix of fruit, recipe looks similar. I hope it turns out as good as some of the recipes I've seen here.
I have had great results with black and blue berry, I use 2 gallons black berries and 1 gallon of blue berries for a 5 gallon batch. I do this because of the natural sulfites in the blue berries and the likelihood of sticking fermentation is less with more black berries. I also freeze the blue berries and mash them so they release more of their flavor, if you put them in fresh the skins don't pop. I also use yeast energizer and nutrient so the yeast can get a good start. I measure in gallons of fruit not pounds mostly because I never weighed up a gallon of anything. I fill up a 6.5 gallon fermenter for primary and when I rack to secondary in 5 gallon carboy it comes out almost perfectly at 5 gallons without pulp and bag.Hi Bluerdg
I have about 15lbs of Blueberries and about 15lb of blackberries. I am thinking about making a 5 gallon batch of wine with them. Should I just put them all in one fermentation bucket or use two buckets? I can not find any instructions or recipe for a Blackberry/Blueberry wine.Do you have any suggestions?