Stressbaby
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I have 12# blackberries and 8# elderberries left in the freezer. I'm going to ferment them together, first try at an "elderblack" wine.
I see lots of recipes using 1:1 ratio of elderberry to blackberry, 2# each, total of 4# fruit/gallon. I have 20# of fruit here, so my main question is, is this enough fruit? Can I get a good wine from this amount of fruit using a 3:2 ratio of elderberries to blackberries? Or do I need to aim for 3-4 gallon batch?
Recipe would be something like this:
12# blackberries
8# elderberries
5 bananas
5t pectic
Calcium Carbonate to pH 3.4-3.5 if pH is low
Tartaric:Citric 2:1 or so if pH is high
OptiRed
1c heavy toast American oak chips
Fermaid K and GoFerm
Thaw fruit, then add berries and chopped bananas to 16.5q water,* bring to boil, then short simmer.** Add 1/4tsp kmeta. 12 hours later, when cool, adjust pH, add pectic and OptiRed. 12 hours after that, put the bucket into the fridge for a 3 day cold soak.** 3 days later, bring it out, let it warm up, add the oak chips, and pitch the yeast. Step feed nutrients, usual care thereafter.
*Guestimate based on the volume of my straight-juice blackberry and prior batches of elderberry.
**Have done both the simmer and the cold soak on elderberry with great success in limiting the green goo and setting the color.
Fruit is still in the freezer, so I'm not committed to anything at this point. Thoughts welcome.
Robert
I see lots of recipes using 1:1 ratio of elderberry to blackberry, 2# each, total of 4# fruit/gallon. I have 20# of fruit here, so my main question is, is this enough fruit? Can I get a good wine from this amount of fruit using a 3:2 ratio of elderberries to blackberries? Or do I need to aim for 3-4 gallon batch?
Recipe would be something like this:
12# blackberries
8# elderberries
5 bananas
5t pectic
Calcium Carbonate to pH 3.4-3.5 if pH is low
Tartaric:Citric 2:1 or so if pH is high
OptiRed
1c heavy toast American oak chips
Fermaid K and GoFerm
Thaw fruit, then add berries and chopped bananas to 16.5q water,* bring to boil, then short simmer.** Add 1/4tsp kmeta. 12 hours later, when cool, adjust pH, add pectic and OptiRed. 12 hours after that, put the bucket into the fridge for a 3 day cold soak.** 3 days later, bring it out, let it warm up, add the oak chips, and pitch the yeast. Step feed nutrients, usual care thereafter.
*Guestimate based on the volume of my straight-juice blackberry and prior batches of elderberry.
**Have done both the simmer and the cold soak on elderberry with great success in limiting the green goo and setting the color.
Fruit is still in the freezer, so I'm not committed to anything at this point. Thoughts welcome.
Robert