My 2008 Blacberry Wine

[joeswine]

SOUNDS LIKE AN F/PAC TO ME HANDYMAN?

 

[Guest]

On that, I'd agree Joe!<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
You might consider that Harry.
A Blackberry flavor enhancement pac (procedure) near the end of your fermentation/ bulk ageing would make that blackberry flavor and aroma really pop.
Out of curiosity. What Brix are you shootin for here?

 

[joeswine]

the answer is how does he want it to taste finished?yes the (f/pac )your right/but its taste,taste and taste,the numbers don't matter to much to me,once the product is produced and the components are in place ,taste and adjust,you know th drill my friend

Edited by: joeswine

 

[Guest]

If there's anything I've learned over the last 4 weeks, it'sthat tasteing your progress as you make changes is incredebly important.

<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
I wish I’d known that sooner. It would have made a great deal of difference in all My previous batches.

Now. I make a change and then measure it then taste it to see what I did and most importantly, note it (that’s the scientist in me) for future repetition.

It’s great because you can see what’s happening to your wine right then and there as opposed to waiting till it’s aged in the bottle.

 

[joeswine]

HANDYMAM454////just as a rule of thumb-a brix 0f 22,usually ferments down dry anywere between 11.5/12.5 finished alacohol level,1lb of sugar per gal. of liquid,starting point for fresh fruit,simple syurp 2-to-1(sugar to water}distilled.and TWO very important items
PATIENTS and TASTE,TASTE and TASTE,BUT, the very heart of the entire process is cleaness and sanitation,you have a package coming out by the end of next week

enjoy