"pinky" wrote in message
.uk...
My goodness me I never knew that making Blackberry wine was so
complicated. Mind you I have only been doing it for the lat 30 years, off
and on.
I don't think that I have drastically altered the recipe I got from a
paperback book by H E Bravery goodness knows when!
I use 5 lbs of fruit/gal (imp) --- 4 blackberry and 1 elderberry. I adjust
the OG to about 1.085 and ferment with a Bordeaux style yeast and ferment
out to dry.
I bulk mature it for 2 years and these days I make it about every 2 years.
If you must insist in having it sweet, then I believe that the best way
of doing it, without affecting the wine in the long term is to drop a
sweetener or two just before serving. Most "sweeter wine" drinkers would
not know any difference. Sugar/Sweeteners hid a multitude of sins!
I would not begin to criticise those who drink sweet wines but most
people, as they accustom to drinking better wines, also find their tastes
developed to drier wines where one can actually taste the nuances of the
wine ( both good and bad!).
It will be obvious that I am not a sweet wine drinker -- I do enjoy
assessing the wines I make and drink ( and those I buy and drink) and
storing the "rating" up there in my noodle.
I have many happy memories associated with all sorts of wines from a very
young age. Many old ones distorted by time and age --- as are all early
and happy memories.
I will stop. I am rabbiting as usual on one of my favourite subjects
--
Trevor A Panther
In South Yorkshire, England
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"William Frazier" wrote in message
news
You see Trevor, anything can be as complicated as you want to make it. You
have complicated the recipe by adding a second fruit. And the best way to
complicate something is to put it to committee -- as on this news group!.
But berry wines are fantastic wines and deserve a lot of discussion and
experimentation. I agree, I prefer them dry but I have had some delightful
sweet berry wines. I must complicate my recipe and try to make a sweet one
some time.
Ray.