Other FWK Frutta Blackberry and Strawberry

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Omabob

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@winemaker81 it appears that I have degassed enough then. I will be out of town for a couple weeks so the wine will sit undisturbed.

Hope I did not pull out too much CO2.
 

sour_grapes

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I have a Oh So Strawberry kit going, started June 9th, at SG 1.100, pitched 24 hours later, 48 hours later added packet C, it's now at SG 1.035 and has been there a few days, so added more yeast today and moved it to a warmer spot in the basement, where it was it was 64 degrees, now it's sitting in a place that's 66-67, hoping that gets it going again, I'm trying to get it the 1.010 or lower and move on the secondery. I've never made wine before and of course this is my first kit, I have a Moscato waiting to be started from FWK in the refrigerator, I'm little overwhelmed and holding back on starting it. Oh my PH is 3.0 not even sure what that means if anything but checked it anyway..

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Although I planned to rack the Blackberry & Strawberry last weekend, home renovation projects sapped my time. Yesterday morning was free, so I racked both.

I had not labeled the 19 liter carboys or 4 liter jugs, figuring I could tell the difference between Blackberry and Strawberry, right?

My sniffer is not what it used to be, and I found them to be quite similar. Argh! Looking at the carboy didn't help, both look like red wine.

I made a determination as to which was which, then poured half a glass of each -- the Blackberry is significantly darker, so my decrepit sniffer was right, after all. ;) Both taste pretty good for 5 weeks old, although they certainly need sugar.

This reinforces my habit of labeling everything!

Then I took a leap of faith -- each wine comes with 2 conditioning / backsweetening packs, and I blindly added Packet D (sorbate/K-meta) and 1 of the packs to each wine. Reading feedback from others, Mr. "I don't backsweeten much" decided that the wines were going to need sugar, so I took that leap of faith and backsweetened.

Not surprisingly, the sugar perks both wines a lot. Fruit wines need backsweetening -- I've yet to make one that didn't.

Now the wines will bulk age for ~3 months, and I expect I'll backsweeten more at bottling time. This addition will be by taste -- I'll add 2 to 3 oz, stir well, and taste.

One last point -- I topped up both wines with my 2020 second run, a Merlot-heavy mixture of Bordeaux grapes + Zinfandel. It's relatively light bodied, with some oak, and I figure it may add a bit of complexity without overshadowing the fruit.
 
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Don't be afraid to add a little more sugar to take the edge off.
Good advice. I have a commercial Vignoles that is listed as sweet. It's really high acid, so much that it tastes off-dry. Neither Frutta tasted that acidic yesterday, but the wines clearly need more sugar. We'll see what happens in 3 months.
 

Jovimaple

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Moved post to FWK thread instead of here, since this thread is specifically blackberry and strawberry and my post was about kiwi and strawberry. All good stuff!
 
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Moved post to FWK thread instead of here, since this thread is specifically blackberry and strawberry and my post was about kiwi and strawberry. All good stuff!
It doesn't matter to me. These threads tend to meander where they do, and it's all FWK Frutta, so it's close enough. Having a separate thread for Frutta, regardless of what we call it, makes sense.
 

DavesWine

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Has anyone taken a SG reading on their blackberry wine after back sweetening? I know that SG and taste don't always correlate, but it helps me to understand what level people are sweetening to.
 
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Has anyone taken a SG reading on their blackberry wine after back sweetening? I know that SG and taste don't always correlate, but it helps me to understand what level people are sweetening to.
Most have not mentioned SG, but most of the responders added both packs, plus possibly more sugar. While that seems like a lot, it may not be, depending on the acid level.

I have discarded all preconceived notions of what I'll do in a couple of months. The wines will tell me how much sugar to add, and based upon feedback so far, it's going to be more than I expected.

Checking my notes, I discovered that the amount I have backsweetened wines ranges from 0.5% to 13%.
 
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