- Joined
- May 4, 2010
- Messages
- 594
- Reaction score
- 15
Started with 10 lbs of frozen blackberries.
Mashed them down to juice (I really need to get a steam juicer)
Took a SG reading of the juice and it was 1.012, there was approxiamatly 1.5 gallons of juice and pulp. Used the wine calculator to figure the amount of sugar needed to get to a SG reading of 1.080. Then added the following to the primary with the berries.
6 qts of water (split in half, half was used for melting the sugar)
5 lbs of sugar
2 tsp acid blend
1 tsp pectic enzyme
3 tsp yeast nutrient
1.5 tsp yeast energizer
Left this in the primary to sit for 24 hours to let the p.enzyme to work. Plan to use 1116 yeast.
Mashed them down to juice (I really need to get a steam juicer)
Took a SG reading of the juice and it was 1.012, there was approxiamatly 1.5 gallons of juice and pulp. Used the wine calculator to figure the amount of sugar needed to get to a SG reading of 1.080. Then added the following to the primary with the berries.
6 qts of water (split in half, half was used for melting the sugar)
5 lbs of sugar
2 tsp acid blend
1 tsp pectic enzyme
3 tsp yeast nutrient
1.5 tsp yeast energizer
Left this in the primary to sit for 24 hours to let the p.enzyme to work. Plan to use 1116 yeast.