Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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  #1 (permalink)   Report Post  
George Conklin
 
Posts: n/a
Default Blackberry Wine Question

This year in Appalachia there are so many blackberries that my wife has
filled the freezer and now suggests making wine to preserve the rest (and
she does not even drink).

My father used to make blackberry wine. I cannot remember exactly how he
used to do it. He did it when I was young and could not drink it.

The best I can recall my father used to boil up the berries and put them in
a food press with cheese cloth. He took the juice and put it into gallon
jugs with rubber stoppers and tubing leading out into a bottle of water.
(He was a chemist and had such supplies around). It would ferment for
several months. I cannot recall what kind of suger or how much he put in.
Then he put it in bottles with real corks and label it, "Conklin's
blackberry wine. It is not sharp because we do not pick the briars."

Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
cook the berries. I do not have an old-fashioned press like he did. I
don't think he added any yeast or other ingredients. He always said that
anything would ferment naturally.

Any suggestions?

George Conklin


  #2 (permalink)   Report Post  
William Frazier
 
Posts: n/a
Default Blackberry Wine Question

George - You will here this reply from lots on this news group. Try Jack
Keller's site for making fruit wines. http://winemaking.jackkeller.net
You really should use some wine yeast and perhaps some yeast food for your
wine...after all you did go to the effore of picking all those berries.
This will assure you get a proper fermentation.

Bill Frazier
Olathe, Kansas

"George Conklin" > wrote in message
nk.net...
> This year in Appalachia there are so many blackberries that my wife has
> filled the freezer and now suggests making wine to preserve the rest (and
> she does not even drink).
>
> My father used to make blackberry wine. I cannot remember exactly how he
> used to do it. He did it when I was young and could not drink it.
>
> The best I can recall my father used to boil up the berries and put them

in
> a food press with cheese cloth. He took the juice and put it into gallon
> jugs with rubber stoppers and tubing leading out into a bottle of water.
> (He was a chemist and had such supplies around). It would ferment for
> several months. I cannot recall what kind of suger or how much he put in.
> Then he put it in bottles with real corks and label it, "Conklin's
> blackberry wine. It is not sharp because we do not pick the briars."
>
> Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
> cook the berries. I do not have an old-fashioned press like he did. I
> don't think he added any yeast or other ingredients. He always said that
> anything would ferment naturally.
>
> Any suggestions?
>
> George Conklin
>
>



  #3 (permalink)   Report Post  
William Frazier
 
Posts: n/a
Default Blackberry Wine Question

George - You will here this reply from lots on this news group. Try Jack
Keller's site for making fruit wines. http://winemaking.jackkeller.net
You really should use some wine yeast and perhaps some yeast food for your
wine...after all you did go to the effore of picking all those berries.
This will assure you get a proper fermentation.

Bill Frazier
Olathe, Kansas

"George Conklin" > wrote in message
nk.net...
> This year in Appalachia there are so many blackberries that my wife has
> filled the freezer and now suggests making wine to preserve the rest (and
> she does not even drink).
>
> My father used to make blackberry wine. I cannot remember exactly how he
> used to do it. He did it when I was young and could not drink it.
>
> The best I can recall my father used to boil up the berries and put them

in
> a food press with cheese cloth. He took the juice and put it into gallon
> jugs with rubber stoppers and tubing leading out into a bottle of water.
> (He was a chemist and had such supplies around). It would ferment for
> several months. I cannot recall what kind of suger or how much he put in.
> Then he put it in bottles with real corks and label it, "Conklin's
> blackberry wine. It is not sharp because we do not pick the briars."
>
> Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
> cook the berries. I do not have an old-fashioned press like he did. I
> don't think he added any yeast or other ingredients. He always said that
> anything would ferment naturally.
>
> Any suggestions?
>
> George Conklin
>
>



  #4 (permalink)   Report Post  
Ray
 
Posts: n/a
Default Blackberry Wine Question

George -- Tom's recommendations are all great, but if you are a neophyte,
which I gather that you are, just follow one of Jack's recipes. I make due
berry wine (almost the same but milder) and it is my favorite country wine.
You are a fortunate man. But if you can arrange it do use a hydrometer to
set the sugar right so you do not make rocket fuel. The acid and pH will be
pretty much okay if you just follow the recipe.

Ray

"George Conklin" > wrote in message
nk.net...
> This year in Appalachia there are so many blackberries that my wife has
> filled the freezer and now suggests making wine to preserve the rest (and
> she does not even drink).
>
> My father used to make blackberry wine. I cannot remember exactly how he
> used to do it. He did it when I was young and could not drink it.
>
> The best I can recall my father used to boil up the berries and put them

in
> a food press with cheese cloth. He took the juice and put it into gallon
> jugs with rubber stoppers and tubing leading out into a bottle of water.
> (He was a chemist and had such supplies around). It would ferment for
> several months. I cannot recall what kind of suger or how much he put in.
> Then he put it in bottles with real corks and label it, "Conklin's
> blackberry wine. It is not sharp because we do not pick the briars."
>
> Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
> cook the berries. I do not have an old-fashioned press like he did. I
> don't think he added any yeast or other ingredients. He always said that
> anything would ferment naturally.
>
> Any suggestions?
>
> George Conklin
>
>



  #5 (permalink)   Report Post  
Ray
 
Posts: n/a
Default Blackberry Wine Question

George -- Tom's recommendations are all great, but if you are a neophyte,
which I gather that you are, just follow one of Jack's recipes. I make due
berry wine (almost the same but milder) and it is my favorite country wine.
You are a fortunate man. But if you can arrange it do use a hydrometer to
set the sugar right so you do not make rocket fuel. The acid and pH will be
pretty much okay if you just follow the recipe.

Ray

"George Conklin" > wrote in message
nk.net...
> This year in Appalachia there are so many blackberries that my wife has
> filled the freezer and now suggests making wine to preserve the rest (and
> she does not even drink).
>
> My father used to make blackberry wine. I cannot remember exactly how he
> used to do it. He did it when I was young and could not drink it.
>
> The best I can recall my father used to boil up the berries and put them

in
> a food press with cheese cloth. He took the juice and put it into gallon
> jugs with rubber stoppers and tubing leading out into a bottle of water.
> (He was a chemist and had such supplies around). It would ferment for
> several months. I cannot recall what kind of suger or how much he put in.
> Then he put it in bottles with real corks and label it, "Conklin's
> blackberry wine. It is not sharp because we do not pick the briars."
>
> Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
> cook the berries. I do not have an old-fashioned press like he did. I
> don't think he added any yeast or other ingredients. He always said that
> anything would ferment naturally.
>
> Any suggestions?
>
> George Conklin
>
>





  #6 (permalink)   Report Post  
islander
 
Posts: n/a
Default Blackberry Wine Question

Here is my recipe that wins at the fall fair most years..

20K blackberries.. deep freeze them as you pick them I use a 4 L ice
cream pail and put them in a freezer bag and freeze till winter ...
when there is time to brew... freezing them gets rid of all odd
yeasts.

SIMMER the berries in a large pot. ( this will take several passes)
using a small amount of water in the bottom... do not let the temp go
above 170F this will cook them and not render the sugar. simmer for
about 24 hrs...

I use my beer sparging pail to filter them 2 food grade pails one
iside the other.. the inside one with holes in the bottom and the
bottom one with a tap and spiggot near the bottom... in the top one
goes a large gauze bag with a draw string.

The juice is poured off into the masher, a large food grade 40L
garbage pail..

Add 10 camden tablets and let sit for one day. Use a thermometer and a
hanging heat lamp on a chain to regulate temp of juice to 22C

When temp is settled ... Add 3 tbsp of yeast neutrient, 2 tbsp of
pectin enzyme, 3 tbsp of acid blend. and approx 3 k of white sugar to
bring the SG to about 1100.

Use 1 pkt of Lalvin EC1118 yeast and cover. Stir every day using a
broom handle or a plonker. A plonker is a plywood disk the size of
the bottom of the masher with 3/4 in holes in it, attached to the
bottom of a broom handle. Operate it like a plunger to mash the wine.

check the SG every day and when it is between 1040 and 1010 rack
(using a racking cane and siphone hose) to a 20L (5gal) carboy . cap
with a trap.

let it sit for a month and rack again to another carboy leaving the
final lees behind and let sit for 6 months. check the trap for water
security every once in a while. Oxygen can destroy the flavour.

At 6 months add 4 tsp of Potassium Sorbate.

check the flavour ... if too dry add some white corn syrup to taste.

bottle and store on its side keeping the corks damp for a year...
enjoy,...

cheers
Marv
Saltspring Island BC where it is hot as ever today and the blackberies
are out early this year.



On Thu, 22 Jul 2004 01:39:10 GMT, "George Conklin"
> wrote:

>This year in Appalachia there are so many blackberries that my wife has
>filled the freezer and now suggests making wine to preserve the rest (and
>she does not even drink).
>
>My father used to make blackberry wine. I cannot remember exactly how he
>used to do it. He did it when I was young and could not drink it.
>
>The best I can recall my father used to boil up the berries and put them in
>a food press with cheese cloth. He took the juice and put it into gallon
>jugs with rubber stoppers and tubing leading out into a bottle of water.
>(He was a chemist and had such supplies around). It would ferment for
>several months. I cannot recall what kind of suger or how much he put in.
>Then he put it in bottles with real corks and label it, "Conklin's
>blackberry wine. It is not sharp because we do not pick the briars."
>
>Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
>whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
>cook the berries. I do not have an old-fashioned press like he did. I
>don't think he added any yeast or other ingredients. He always said that
>anything would ferment naturally.
>
>Any suggestions?
>
>George Conklin
>


  #7 (permalink)   Report Post  
islander
 
Posts: n/a
Default Blackberry Wine Question

Here is my recipe that wins at the fall fair most years..

20K blackberries.. deep freeze them as you pick them I use a 4 L ice
cream pail and put them in a freezer bag and freeze till winter ...
when there is time to brew... freezing them gets rid of all odd
yeasts.

SIMMER the berries in a large pot. ( this will take several passes)
using a small amount of water in the bottom... do not let the temp go
above 170F this will cook them and not render the sugar. simmer for
about 24 hrs...

I use my beer sparging pail to filter them 2 food grade pails one
iside the other.. the inside one with holes in the bottom and the
bottom one with a tap and spiggot near the bottom... in the top one
goes a large gauze bag with a draw string.

The juice is poured off into the masher, a large food grade 40L
garbage pail..

Add 10 camden tablets and let sit for one day. Use a thermometer and a
hanging heat lamp on a chain to regulate temp of juice to 22C

When temp is settled ... Add 3 tbsp of yeast neutrient, 2 tbsp of
pectin enzyme, 3 tbsp of acid blend. and approx 3 k of white sugar to
bring the SG to about 1100.

Use 1 pkt of Lalvin EC1118 yeast and cover. Stir every day using a
broom handle or a plonker. A plonker is a plywood disk the size of
the bottom of the masher with 3/4 in holes in it, attached to the
bottom of a broom handle. Operate it like a plunger to mash the wine.

check the SG every day and when it is between 1040 and 1010 rack
(using a racking cane and siphone hose) to a 20L (5gal) carboy . cap
with a trap.

let it sit for a month and rack again to another carboy leaving the
final lees behind and let sit for 6 months. check the trap for water
security every once in a while. Oxygen can destroy the flavour.

At 6 months add 4 tsp of Potassium Sorbate.

check the flavour ... if too dry add some white corn syrup to taste.

bottle and store on its side keeping the corks damp for a year...
enjoy,...

cheers
Marv
Saltspring Island BC where it is hot as ever today and the blackberies
are out early this year.



On Thu, 22 Jul 2004 01:39:10 GMT, "George Conklin"
> wrote:

>This year in Appalachia there are so many blackberries that my wife has
>filled the freezer and now suggests making wine to preserve the rest (and
>she does not even drink).
>
>My father used to make blackberry wine. I cannot remember exactly how he
>used to do it. He did it when I was young and could not drink it.
>
>The best I can recall my father used to boil up the berries and put them in
>a food press with cheese cloth. He took the juice and put it into gallon
>jugs with rubber stoppers and tubing leading out into a bottle of water.
>(He was a chemist and had such supplies around). It would ferment for
>several months. I cannot recall what kind of suger or how much he put in.
>Then he put it in bottles with real corks and label it, "Conklin's
>blackberry wine. It is not sharp because we do not pick the briars."
>
>Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
>whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort of
>cook the berries. I do not have an old-fashioned press like he did. I
>don't think he added any yeast or other ingredients. He always said that
>anything would ferment naturally.
>
>Any suggestions?
>
>George Conklin
>


  #8 (permalink)   Report Post  
George Conklin
 
Posts: n/a
Default Blackberry Wine Question


"islander" > wrote in message
...
> Here is my recipe that wins at the fall fair most years..
>
> 20K blackberries.. deep freeze them as you pick them I use a 4 L ice
> cream pail and put them in a freezer bag and freeze till winter ...
> when there is time to brew... freezing them gets rid of all odd
> yeasts.
>
> SIMMER the berries in a large pot. ( this will take several passes)
> using a small amount of water in the bottom... do not let the temp go
> above 170F this will cook them and not render the sugar. simmer for
> about 24 hrs...
>
> I use my beer sparging pail to filter them 2 food grade pails one
> iside the other.. the inside one with holes in the bottom and the
> bottom one with a tap and spiggot near the bottom... in the top one
> goes a large gauze bag with a draw string.
>
> The juice is poured off into the masher, a large food grade 40L
> garbage pail..
>
> Add 10 camden tablets and let sit for one day. Use a thermometer and a
> hanging heat lamp on a chain to regulate temp of juice to 22C
>
> When temp is settled ... Add 3 tbsp of yeast neutrient, 2 tbsp of
> pectin enzyme, 3 tbsp of acid blend. and approx 3 k of white sugar to
> bring the SG to about 1100.
>
> Use 1 pkt of Lalvin EC1118 yeast and cover. Stir every day using a
> broom handle or a plonker. A plonker is a plywood disk the size of
> the bottom of the masher with 3/4 in holes in it, attached to the
> bottom of a broom handle. Operate it like a plunger to mash the wine.
>
> check the SG every day and when it is between 1040 and 1010 rack
> (using a racking cane and siphone hose) to a 20L (5gal) carboy . cap
> with a trap.
>
> let it sit for a month and rack again to another carboy leaving the
> final lees behind and let sit for 6 months. check the trap for water
> security every once in a while. Oxygen can destroy the flavour.
>
> At 6 months add 4 tsp of Potassium Sorbate.
>
> check the flavour ... if too dry add some white corn syrup to taste.
>
> bottle and store on its side keeping the corks damp for a year...
> enjoy,...
>
> cheers
> Marv
> Saltspring Island BC where it is hot as ever today and the blackberies
> are out early this year.
>
>
>
> On Thu, 22 Jul 2004 01:39:10 GMT, "George Conklin"
> > wrote:
>
> >This year in Appalachia there are so many blackberries that my wife has
> >filled the freezer and now suggests making wine to preserve the rest (and
> >she does not even drink).
> >
> >My father used to make blackberry wine. I cannot remember exactly how he
> >used to do it. He did it when I was young and could not drink it.
> >
> >The best I can recall my father used to boil up the berries and put them

in
> >a food press with cheese cloth. He took the juice and put it into gallon
> >jugs with rubber stoppers and tubing leading out into a bottle of water.
> >(He was a chemist and had such supplies around). It would ferment for
> >several months. I cannot recall what kind of suger or how much he put

in.
> >Then he put it in bottles with real corks and label it, "Conklin's
> >blackberry wine. It is not sharp because we do not pick the briars."
> >
> >Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> >whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort

of
> >cook the berries. I do not have an old-fashioned press like he did. I
> >don't think he added any yeast or other ingredients. He always said that
> >anything would ferment naturally.
> >
> >Any suggestions?
> >
> >George Conklin
> >

>


Thanks for the suggestion. My problem now is that the freezer is
full.....


  #9 (permalink)   Report Post  
George Conklin
 
Posts: n/a
Default Blackberry Wine Question


"islander" > wrote in message
...
> Here is my recipe that wins at the fall fair most years..
>
> 20K blackberries.. deep freeze them as you pick them I use a 4 L ice
> cream pail and put them in a freezer bag and freeze till winter ...
> when there is time to brew... freezing them gets rid of all odd
> yeasts.
>
> SIMMER the berries in a large pot. ( this will take several passes)
> using a small amount of water in the bottom... do not let the temp go
> above 170F this will cook them and not render the sugar. simmer for
> about 24 hrs...
>
> I use my beer sparging pail to filter them 2 food grade pails one
> iside the other.. the inside one with holes in the bottom and the
> bottom one with a tap and spiggot near the bottom... in the top one
> goes a large gauze bag with a draw string.
>
> The juice is poured off into the masher, a large food grade 40L
> garbage pail..
>
> Add 10 camden tablets and let sit for one day. Use a thermometer and a
> hanging heat lamp on a chain to regulate temp of juice to 22C
>
> When temp is settled ... Add 3 tbsp of yeast neutrient, 2 tbsp of
> pectin enzyme, 3 tbsp of acid blend. and approx 3 k of white sugar to
> bring the SG to about 1100.
>
> Use 1 pkt of Lalvin EC1118 yeast and cover. Stir every day using a
> broom handle or a plonker. A plonker is a plywood disk the size of
> the bottom of the masher with 3/4 in holes in it, attached to the
> bottom of a broom handle. Operate it like a plunger to mash the wine.
>
> check the SG every day and when it is between 1040 and 1010 rack
> (using a racking cane and siphone hose) to a 20L (5gal) carboy . cap
> with a trap.
>
> let it sit for a month and rack again to another carboy leaving the
> final lees behind and let sit for 6 months. check the trap for water
> security every once in a while. Oxygen can destroy the flavour.
>
> At 6 months add 4 tsp of Potassium Sorbate.
>
> check the flavour ... if too dry add some white corn syrup to taste.
>
> bottle and store on its side keeping the corks damp for a year...
> enjoy,...
>
> cheers
> Marv
> Saltspring Island BC where it is hot as ever today and the blackberies
> are out early this year.
>
>
>
> On Thu, 22 Jul 2004 01:39:10 GMT, "George Conklin"
> > wrote:
>
> >This year in Appalachia there are so many blackberries that my wife has
> >filled the freezer and now suggests making wine to preserve the rest (and
> >she does not even drink).
> >
> >My father used to make blackberry wine. I cannot remember exactly how he
> >used to do it. He did it when I was young and could not drink it.
> >
> >The best I can recall my father used to boil up the berries and put them

in
> >a food press with cheese cloth. He took the juice and put it into gallon
> >jugs with rubber stoppers and tubing leading out into a bottle of water.
> >(He was a chemist and had such supplies around). It would ferment for
> >several months. I cannot recall what kind of suger or how much he put

in.
> >Then he put it in bottles with real corks and label it, "Conklin's
> >blackberry wine. It is not sharp because we do not pick the briars."
> >
> >Most recipes I see on the WWW say crush 6 lbs of berries and ferment the
> >whole mess after adding 4 lbs of suger, 1 gallon of boiling water sort

of
> >cook the berries. I do not have an old-fashioned press like he did. I
> >don't think he added any yeast or other ingredients. He always said that
> >anything would ferment naturally.
> >
> >Any suggestions?
> >
> >George Conklin
> >

>


Thanks for the suggestion. My problem now is that the freezer is
full.....


  #10 (permalink)   Report Post  
Ray
 
Posts: n/a
Default Blackberry Wine Question


> >

>
> Thanks for the suggestion. My problem now is that the freezer is
> full.....
>
>


Then maybe you should use them fresh. ;o)

Ray




  #11 (permalink)   Report Post  
Ray
 
Posts: n/a
Default Blackberry Wine Question


> >

>
> Thanks for the suggestion. My problem now is that the freezer is
> full.....
>
>


Then maybe you should use them fresh. ;o)

Ray


  #12 (permalink)   Report Post  
Tom S
 
Posts: n/a
Default Blackberry Wine Question


"pp" > wrote in message
m...
> "Tom S" > wrote in message

> ...
> >
> > Once fermentation slows to a near stop, be sure to stir the bottom of

the
> > fermenter to help prevent H2S formation.
> >
> > Press hard, let the wine settle for a couple of hours and rack it off

the
> > heavy goop. Fine lees are OK at this point, but it's a good idea to get

the
> > wine away from the vegetable sludge that made it through the press.

Save
> > the lees separately and decant it after it has settled a few months. If

it
> > smells and tastes OK you can add it to the main batch or use it for

topping
> > the barrel.
> >
> > Tom S

>
> Tom:
>
> Would this change in any way: 1) if the grapes are pressed earlier,
> and 2) if MLF is already in progress? In particular, is there any
> danger in the ML stopping because of extended air contact due to the
> settling and racking?


No. The air contact is minimal at that time if you're careful, and the wine
is saturated with CO2 which tends to protect it from picking up oxygen. Be
sure not to add any sulfite to an active fermentation though. Wait until
it's finished, _then_ sulfite and maintain topped-up.

Tom S


  #13 (permalink)   Report Post  
Tom S
 
Posts: n/a
Default Blackberry Wine Question


"pp" > wrote in message
m...
> "Tom S" > wrote in message

> ...
> >
> > Once fermentation slows to a near stop, be sure to stir the bottom of

the
> > fermenter to help prevent H2S formation.
> >
> > Press hard, let the wine settle for a couple of hours and rack it off

the
> > heavy goop. Fine lees are OK at this point, but it's a good idea to get

the
> > wine away from the vegetable sludge that made it through the press.

Save
> > the lees separately and decant it after it has settled a few months. If

it
> > smells and tastes OK you can add it to the main batch or use it for

topping
> > the barrel.
> >
> > Tom S

>
> Tom:
>
> Would this change in any way: 1) if the grapes are pressed earlier,
> and 2) if MLF is already in progress? In particular, is there any
> danger in the ML stopping because of extended air contact due to the
> settling and racking?


No. The air contact is minimal at that time if you're careful, and the wine
is saturated with CO2 which tends to protect it from picking up oxygen. Be
sure not to add any sulfite to an active fermentation though. Wait until
it's finished, _then_ sulfite and maintain topped-up.

Tom S


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