On Aug 15, 4:39*pm, jerry > wrote:
> I got my blackberry wine started yesterday and today.
>
> I've been picking and freezing blackberries for the past three weeks. The
> harvest was a little bit late this year in Oregon. I had about 32 lbs. of
> frozen berries but I decided to only use 25 lbs. of them since my biggest
> carboy is 6 gal.
>
> Details are as follows: 25 lbs. blackberries, thawed and mashed in an 8
> gal fermenter tub. Added 8 lbs. of sugar dissolved in boiling water.
> Added cool water to bring level up to 6 gal mark on side of fermenter.
>
> Tested SG at 1.065. Waited 20 minutes and tested SG at 1.074 (important
> lesson here that I learned the hard way last year! Wait for awhile and
> retest the SG.) Added another 1 lb sugar dissolved in hot water. Brought
> water up to 6.5 gal mark. Tested SG again at 1.08 something. Added 1/2 lb
> granulated sugar and brought water up to 7 gal mark on fermenter. Waited
> half hour and tested SG at 1.088. (I was shooting for 1.090 but this was
> close enough)Total sugar used was 9.5 lbs.
>
> Added 3 tsp acid blend, 3 tsp pectic enzyme, 3 tsp yeast nutrient, 6
> campden tablets. Stirred and covered overnight.
>
> Today I added 1 packet Lalvin K1-V1116 yeast. Temp of must is 69 deg. F.
> Covered fermenter with cloth.
>
> Last year's batch also started at 7 gal. on the fermenter scale and ended
> up with just a little over 6 gal. of wine, making 31 bottles. But last
> year I used about 12 lbs. of sugar. Keeping written records is a nice
> habit when making wine!

1st 4# per gal is low ( 25# for 6 gallons)

2nd Do not just toss sugar in unless you use a hydrometer

3rd Do a TA test do not add acid blend withought it

4th consider a f-pac and backsweeten

Tom