gaudet
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- Jun 21, 2008
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Maybe.... Got to finally use the 4 gallons of blackberry juice I had in the wine closet.
My recipe thus far is
4 gallons juice
9 #'s sugar (dissolved with 1/2 gallon water (brought to almost boil)
3 tablespoons yeast nutrient/energizer
Topped fermenter off to 6 gallons.
1/4 tsp k-meta
Yeast of choice will be lalvin K1-v1116
I plan to let this ferment out to about 1.02 then transfer to carboy and some oak. I'm thinking medium french. I went to titrate it, but was empty on phenylpthaline. But I can adjust it later....... LHBS did not have the kit, but will have them next week. I figure to titrate it when I rack it. The juice was steamed, so I am not sure if I need pectic enzyme at this point, but will probably add it when I rack it to secondary.
My recipe thus far is
4 gallons juice
9 #'s sugar (dissolved with 1/2 gallon water (brought to almost boil)
3 tablespoons yeast nutrient/energizer
Topped fermenter off to 6 gallons.
1/4 tsp k-meta
Yeast of choice will be lalvin K1-v1116
I plan to let this ferment out to about 1.02 then transfer to carboy and some oak. I'm thinking medium french. I went to titrate it, but was empty on phenylpthaline. But I can adjust it later....... LHBS did not have the kit, but will have them next week. I figure to titrate it when I rack it. The juice was steamed, so I am not sure if I need pectic enzyme at this point, but will probably add it when I rack it to secondary.