Vintner's Harvest canned fruit

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Scooter68

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Where would you rate this batch with 2 96 oz cans in a 5gallon batch on flavor intensity? Bold, medium, light. I have made from fresh blackberries before but never used the canned juice before.
Medium to bold but keep in mind that my comparison is to Wild Blackberries not store bought/domesticated. Wild berries tend to be smaller and more intense flavored so their juice is pretty stout stuff. Same with Wild Black Raspberries which to my mind make the strongest flavored berry wine I've had.
 

Darkroom

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Medium to bold but keep in mind that my comparison is to Wild Blackberries not store bought/domesticated. Wild berries tend to be smaller and more intense flavored so their juice is pretty stout stuff. Same with Wild Black Raspberries which to my mind make the strongest flavored berry wine I've had.
Thanks., I like mine more fruit forward. I have 7 cans. looking at 5 gallons of Port, 5 gallons to blend with Cabernet, and 6 gallons of blackberry. Seems like I would have enough. In the past I used my homegrown but haven't had them recently.
 

Snafflebit

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I am finally starting a double batch of the "fuller fruit flavor" blackberry wine.

The juice by itself has a 3.38pH
Now I wonder if adding the acid blend in the beginning is a good idea. Opinions?
 

Jim Welch

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I've made this wine several times using the black currant, it makes a decent wine with the 3 gallon recipe. I double the recipe using 2 cans for 6 gallons plus a can of black berry puree and one Mondiale grape pack in primary. I use it primarily as a top up wine when I put my reds into a 23L carboy for bulk aging, use on average 1 1/2 bottles to top off then drink the 1/2 bottle left over but do occasionally drink a whole bottle. I fermented it dry as a bone and did not back sweeten it though.
 

Snafflebit

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@Jim Welch good to know that tweaking the recipe works because I had to make “emergency” adjustments. Two cans of Vinter’s Harvest went in the mesh bag and then two gallons of water, and then I realized that my fermenter is too small! Total rookie mistake. So, I adjusted the recipe to 3.7 gallons of water and 10 lbs of sugar (because then I only have to open one 10 lb bag) and it is 2” from the rim. I am waiting for the sugar to dissolve then measure SG. I think everything is fine, but this wine will have extra super blackberry flavor. Maybe I will add sparkles before bottling.
 
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Rice_Guy

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must corrections are to help the meta ionize in an acidic environment, ,,, the pH is good
bottling time is for tweaking the flavor, if the TA is 0.5 to 0.7% you will be in normal, with the low side not needing to be back sweetened and the high side tasting better with some sugar, (and if you put the TA at 1.0% like me you back sweeten to 1.015)
" blackberry wine. . . The juice by itself has a 3.38pH ,,, Now I wonder if adding the acid blend in the beginning is a good idea. Opinions?
 

Snafflebit

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must corrections are to help the meta ionize in an acidic environment, ,,, the pH is good
bottling time is for tweaking the flavor, if the TA is 0.5 to 0.7% you will be in normal, with the low side not needing to be back sweetened and the high side tasting better with some sugar, (and if you put the TA at 1.0% like me you back sweeten to 1.015)
Thanks, that is very helpful info. This is my first country wine. I have this idea that acid blend improves the flavor of fruit wine, but it seems that acid blend is like using tartaric acid to adjust TA in grape wine.
 

Scooter68

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I think the "Acid Blends" are just an easy way out for the sellers. The actual percentages of acid varieities varies from on seller to another. One option is to make your own - purchase each of the acid types you want and blend for each batch of wine or create your own bulk blend based on what you normally make.
 

Snafflebit

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I am finally starting a double batch of the "fuller fruit flavor" blackberry wine.

The juice by itself has a 3.38pH
Now I wonder if adding the acid blend in the beginning is a good idea. Opinions?
FYI followup, SG measured at 1.080 for a final alcohol of 10.5%. That seems light but I assume fruit wine should be light. I hear so much about the "rocket fuel" type of fruit wine. Pitching yeast tonight! EC-1118
 
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Scooter68

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I would agree that a fruit wine is better with either a lower ABV and then you keep it dry or semi-dry if you prefer.

OR

For the bolder flavored fruits you can go high on the ABV and sweeten it up into a dessert wine. The sweetness and full flavor will make that wine very acceptable and most likely you'll serve less at a time as dessert wine. (Wines I like at higher ABV are Blackberry, Tart Cherry, and Black Currant. All 3 of those I normally make with very strong flavor profiles so with the added sweetness too, the Higher ABV [Over 15%} is quite accepable)
 
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