This was my best learning experience. I was able to take all that I learned from everyone and apply to all my future wines.(even the math lessons )This was one of the best threads I have read. I came home today with 60# of fresh blackberries, they are washed and quietly freezing. They were on sale, $2.65 a pound, and here in WY that's a really good price. I was looking for a recipe for blackberry wine that did not use any water. I am so pleased I found this. I have a ph tester but no bentonite, so I'll have to look into getting that before I get started. I even have the right yeast. I look forward to an update, Kim, if you still have some of your blackberry left!
With everyone's help through this thread I had no problems arise. I'm sure you won't either. I hope you enjoy it as much as I have.Thanks you for this wonderful thread. I was talking with my wife about it and she has given me the green light (monetary green light) to try a batch, and I feel by everything I've learned on this post that I may be able to pull off a good batch on the first try. Thank you!
It might be better to get a new car boy....sometimes that bulk aging works miracles! I hand a choke cherry/grape made last year, every time I racked it to a clean car boy I tasted it and every time I thought...this might be the batch I have to toss...it proved me wrong. This last time I racked it and taste tested I was so shocked, it is so smooth that now I am having a hard time leaving it alone! I wanted to bulk age it for a month or two longer, but I may just have to bottle it now!Great thread!
I wish I had known about this forum before I began and went shopping for the first time. Unfortunately, I found out about this site on my first day.
So much info!
I also wish I had read your full thread more thoroughly ahead of time (before I was skim reading and read first few pages and last few pages and rushing to understand more thoroughly the next step as my blackberries were already mashed)!
Your right, I should have tested my pH more thoroughly pre-fermentation. I hope my wine doesn't turn out too acidic to the point of no return. Also, if I had read your thread more thoroughly before, I would have added more blackberries. I probably would have avoided adding bentonite (6~8months) too. Fingers are crossed, but I have no idea how it will turn out (I left too many factors to luck haha). I don't want to keep my only carboy sitting with a possibly bad tasting wine for that long! I wanted to bottle up ASAP, bottle age these, and start a new batch as I am certain I can do better.
My rule of thumb is to always add bentonite in primary in the 1st few days.I probably would have avoided adding bentonite (6~8months) too.