Canned Blackberries

[steviepointer]

An older family member has 3 gallons (12 quarts) of home canned blackberries.

They wanted to know if it could be turned into wine.

I've made wine from raw fruit before, but never from canned (let alone home canned ) fruit.

The blackberries are a number of years old, but still taste good. Do I need to worry about boiling them? I wouldn't think so, but thought I would ask. I figured they shoud be soft enough.

I was thinking of putting them in a strainer bag, to keep the seeds out. Once the 12 quarts are added to a primary, I figured i would take a SG, and then add enough inverted sugar to get it into that 1.080 range.

a)Do I have to add any pectic enzime to it?
b)Does anyone have a favorite recipie they would like to share?

Thanks!

 

[steviepointer]

Also, what yeast would you recommend?

 

[jtstar]

BLACKBERRY WINE (1) [Heavy Bodied]
6 lb blackberries
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
P.S. this is a one gallon recipe

 

[wvbrewer]

I would use Lalvin K1V-1116 for that it has good qualities for fruit wines. Here is some info on it from their site.

The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions.

Or you can't fail if you use Lalvin EC-1118 which is a very aggressive strain, but it will ferment to complete dryness.

Good Luck

 

[Tom]

Figure 6# per gallon
Inverted sugar to 1.080
PECTIC Enzyme
Do a acid (TA) test.
Yeasy Cote des Blanc
Yeast nutriant

Add berries to a straining bag.