Hi All -
Newish here - about to try my hand at my first blackberry wine and I want to confirm the timing - as my plum wine is taking far longer than I realized it would.
The recipe I have is as follows:
to make 1 gallon / 6 bottles of wine
* 4.5 lbs fresh blackberries (I have around 9lbs of frozen blackberries from the summer harvest)
* 2.5 lbs sugar
* 7 pints water
1 packages Red Wine Yeast
Prep
Crush berries by hand in a sterile plastic bucket. Pour in 2 pints of cooled distilled water and mix well. Leave for 2 hours.
Boil 1/3 of the sugar with 3 pints of water for 1 minute. Allow syrup to cool
Add yeast to 4 oz of warm, not boiling, water and stand for 10 minutes
Pour the cooled syrup into the berries. Add the yeast. Make sure it's cooled as a hot temp will kill the yeast.
Cover with a clean cloth and leave in warm place for 7 days.
After 7 days -
Strain pulp through fine muslin cloth, wringing the material dry.
Pour strained liquid into jug/carboy.
Boil a second 1/3 of the sugar in 1 pt of wter. Allow to cool before adding to the jug.
Plug the top with airlock
Let sit for 10 days
After 10 days
Siphon or rack wine to a container. Sterilize the carboy and then return the wine back into the carboy.
Boil the last 1/3 of the sugar in last pint of water. Allow to cool before adding to the wine.
Airlock. Leave until fermentation has stopped.
After fermentation
Siphon the wine as before.
Sterilize the wine bottles and siphon the wine into the bottles. Cork and store.
So - is this a) a good recipe to go with (I would obviously double it as I have double the berries) and b) is the wine ready to drink after fermentation complete? Or does it need to sit another period of time (how long) before consuming?
Thanks so much! I'm hoping to tackle this in the morning. I'm sterilizing my plastic tub now and defrosting the berries in it.
Jen
Newish here - about to try my hand at my first blackberry wine and I want to confirm the timing - as my plum wine is taking far longer than I realized it would.
The recipe I have is as follows:
to make 1 gallon / 6 bottles of wine
* 4.5 lbs fresh blackberries (I have around 9lbs of frozen blackberries from the summer harvest)
* 2.5 lbs sugar
* 7 pints water
1 packages Red Wine Yeast
Prep
Crush berries by hand in a sterile plastic bucket. Pour in 2 pints of cooled distilled water and mix well. Leave for 2 hours.
Boil 1/3 of the sugar with 3 pints of water for 1 minute. Allow syrup to cool
Add yeast to 4 oz of warm, not boiling, water and stand for 10 minutes
Pour the cooled syrup into the berries. Add the yeast. Make sure it's cooled as a hot temp will kill the yeast.
Cover with a clean cloth and leave in warm place for 7 days.
After 7 days -
Strain pulp through fine muslin cloth, wringing the material dry.
Pour strained liquid into jug/carboy.
Boil a second 1/3 of the sugar in 1 pt of wter. Allow to cool before adding to the jug.
Plug the top with airlock
Let sit for 10 days
After 10 days
Siphon or rack wine to a container. Sterilize the carboy and then return the wine back into the carboy.
Boil the last 1/3 of the sugar in last pint of water. Allow to cool before adding to the wine.
Airlock. Leave until fermentation has stopped.
After fermentation
Siphon the wine as before.
Sterilize the wine bottles and siphon the wine into the bottles. Cork and store.
So - is this a) a good recipe to go with (I would obviously double it as I have double the berries) and b) is the wine ready to drink after fermentation complete? Or does it need to sit another period of time (how long) before consuming?
Thanks so much! I'm hoping to tackle this in the morning. I'm sterilizing my plastic tub now and defrosting the berries in it.
Jen