Removed blackberries today from the fermenting must. ~ 5 days after
it began.

The fruit was left in the must longer with this batch compared to the
last (~3 days). The slightest /perception/ of bitterness from the
seeds is what triggered removal in each case.

Last batch used Pasteur Red and this one, Cote des Blanc. Which is
nicely bubbling away but at a less vigorous clip than with Pasteur
Red. Alcohol sensation came on slower with Cote des Blanc. I'm think
this batch is making a case for this yeast. It allowed longer fruit
contact beacuse of less aggressive fermentation in this instance.
Something that might be useful in the future.

Steve - Noobie
Oregon



>> Robin Somes wrote:
>
>> Ray Calvert writes
>>>Sounds good but I would have lost the raisins. At 5 or 6 lbs in a gal,
>>>Blackberries will stand on their own legs and do not need the vinuosity form
>>>the grapes.
>>
>>I'd agree with you thus far, Ray; certainly 5 lbs of blackberries to the
>>gallon should give a good full body. 6lb would be better, but maybe the
>>banana will add a little more.
>>
>>> But I do not think the grapes will hurt anything.
>>
>>But I'd be slightly concerned that the raisins might mask the very sharp
>>and lively flavour of the blackberry - which might already have been
>>reduced a little if the fruit has been in the freezer. I'd be tempted to
>>leave out the raisins, and reduce the quantity of water just a little
>>(and obviously adjust the acid and sugar accordingly)
>>
>>cheers,
>>robin