Last Monday a friend at work asked me if I wanted some frozen Blackberries from last year that they were cleaning out their freezer. I assured him I did and he brought me about 7 lbs Tues. I took them home and put them in my new Steamer Juicer ( still frozen) and put the steam to them.
After about 10 minutes of steaming
I sprinkled 2 cups of sugar over them and continued steaming.The Blackberry Juice began flowing soon after.
Yep, that jug was well cleaned and sanitized before them juices began flowing.
I ended up with just over a half gallon of deep, rich, aromatic Blackberry juice.
The pulp from the steaming was discarded as I wanted to try the juice alone for this batch of Port. I used the same recipe I gave jobe05 for the Blackberry Port he is also making. The Ingrediants being used are:
I let the juice cool until Wednesday evening, checked the SG at 1.060. I added water to bring it to just over 1 gallon and an additional 2-1/4 cups of sugar, well dissolved. This brought the SG up to 1.100 . I then added my Campden, Yeast Nutrient, Malt and yeast energizer and stirred it well. I let it sit overnight, checked my SG again and it was just a tad higher, which was fine. I went ahead let it sit until Thursday evening and then added my Pectic Enzyme. Early Friday morning, I pitched the ole Lalvin KI-V116 yeast to her, I just sprinkled it across the top and did not stir it in. Didn't want to throw my yeastie beasties into instant gorging. As of this morning the fermentation is going strong.
Will keep this post updated as the Port progresses.Edited by: Waldo
After about 10 minutes of steaming
I sprinkled 2 cups of sugar over them and continued steaming.The Blackberry Juice began flowing soon after.
Yep, that jug was well cleaned and sanitized before them juices began flowing.
I ended up with just over a half gallon of deep, rich, aromatic Blackberry juice.
The pulp from the steaming was discarded as I wanted to try the juice alone for this batch of Port. I used the same recipe I gave jobe05 for the Blackberry Port he is also making. The Ingrediants being used are:
I let the juice cool until Wednesday evening, checked the SG at 1.060. I added water to bring it to just over 1 gallon and an additional 2-1/4 cups of sugar, well dissolved. This brought the SG up to 1.100 . I then added my Campden, Yeast Nutrient, Malt and yeast energizer and stirred it well. I let it sit overnight, checked my SG again and it was just a tad higher, which was fine. I went ahead let it sit until Thursday evening and then added my Pectic Enzyme. Early Friday morning, I pitched the ole Lalvin KI-V116 yeast to her, I just sprinkled it across the top and did not stir it in. Didn't want to throw my yeastie beasties into instant gorging. As of this morning the fermentation is going strong.
Will keep this post updated as the Port progresses.Edited by: Waldo