I just started a batch of blackberry/cherry wine.

I modified a recipe from Jack Keller's website to include cherries.

a.. 4 lb. blackberries
a.. 2 lb. Sweet Dark Cherries
a.. 2-1/2 lb. granulated sugar
a.. 1/2 tsp. pectic enzyme
a.. 1/2 tsp. acid blend
a.. 7 pts. water
a.. wine yeast and nutrient

Ok so here are my questions.

1. I was not able to get a gravity reading, the hydrometer would was
sinking to the bottom. The must had a very sweet taste and that's all I
know. I used a blender to liquefy the fruit. I like for my wine to finish
dry at around 13.5 percent. How can I make sure that the amount of sugar is
correct if I cant get a reading.

2. After deciding to make the wine I thought I would look on the internet
to see if anyone had posted about Blackberry&Cherry wine and I couldn't find
anything. I hope this isn't a bad mixture. Has anyone here done this
before and if so how did it turn out?

Thanks,

David

"David J." > wrote in message
. com...
>I just started a batch of blackberry/cherry wine.
>
> I modified a recipe from Jack Keller's website to include cherries.
>
> a.. 4 lb. blackberries
> a.. 2 lb. Sweet Dark Cherries
> a.. 2-1/2 lb. granulated sugar
> a.. 1/2 tsp. pectic enzyme
> a.. 1/2 tsp. acid blend
> a.. 7 pts. water
> a.. wine yeast and nutrient
>
> Ok so here are my questions.
>
> 1. I was not able to get a gravity reading, the hydrometer would was
> sinking to the bottom. The must had a very sweet taste and that's all I
> know. I used a blender to liquefy the fruit. I like for my wine to
> finish
> dry at around 13.5 percent. How can I make sure that the amount of sugar
> is
> correct if I cant get a reading.
>
> 2. After deciding to make the wine I thought I would look on the internet
> to see if anyone had posted about Blackberry&Cherry wine and I couldn't
> find
> anything. I hope this isn't a bad mixture. Has anyone here done this
> before and if so how did it turn out?
>
> Thanks,
>
> David
>
>

I have not made the mixture you specified but it sounds absolutely yummy.
The two have similar characteristics but together I bet you get more depth
and complexity. I have made each separately. Your proportions sound
excellent. I do not understand how the hydrometer could have been sinking
to the bottom. It should have been floating high. I can only guess that it
has cracked or something and is bad. Better get another. They are cheap
anyway.

As far as getting the potential alcohol right, if you have already started
the fermentation, and I hope you have, don't worry about it. your
proportions sound not bad. I would guess that you have between 13 and 14%
so just adjust everything to taste at the end and don't worry about it.
There has been a lot of discussion on the group lately and really, why do we
have to know exactly what the alcohol level is. It is useful and
informative but not essential. It is more important to have the hydrometer
to ensure proper completion of the fermentation so you should be sure to get
a good one. You will be in the ball park and I bet you are going to come
out with an excellent wine. Do protect it with sulfite and protect it from
sunlight as blackberry is very sensitive to light bleaching and to
oxidation.

David J. wrote:
> Good, you have me excited now.
>
> The hydrometer is ok, I tried it in some other batches that I started
that
> same day. Are hydrometer readings accurate when dealing with thick
pulpy
> must?
>
> Thanks,
>
> David
>

If the must is too thick, it can be hard to measure things properly,
but that shouldn't be a case here with 7 pints of water. Also, the
thickness should keep the hydrometer up and not down, as Ray already
mentioned.

Try straining the must to get just the liquid and measure that. If it's
still too thick, you can always take a measured must sample, dilute
with same amount of water, measure the sg and then multiply the sg part
above 1.000 by 2 (ex., measured 1.050 on diluted sample is really
1.100).

Pp

That's a good idea I may try that.

David

"pp" > wrote in message
oups.com...
>
> David J. wrote:
> > Good, you have me excited now.
> >
> > The hydrometer is ok, I tried it in some other batches that I started
> that
> > same day. Are hydrometer readings accurate when dealing with thick
> pulpy
> > must?
> >
> > Thanks,
> >
> > David
> >
>
> If the must is too thick, it can be hard to measure things properly,
> but that shouldn't be a case here with 7 pints of water. Also, the
> thickness should keep the hydrometer up and not down, as Ray already
> mentioned.
>
> Try straining the must to get just the liquid and measure that. If it's
> still too thick, you can always take a measured must sample, dilute
> with same amount of water, measure the sg and then multiply the sg part
> above 1.000 by 2 (ex., measured 1.050 on diluted sample is really
> 1.100).
>
> Pp
>

pp > wrote:

> If the must is too thick, it can be hard to measure things
> properly, but that shouldn't be a case here with 7 pints of
> water. Also, the thickness should keep the hydrometer up
> and not down, as Ray already mentioned.
>
> Try straining the must to get just the liquid and measure that.
> If it's still too thick, you can always take a measured must
> sample, dilute with same amount of water, measure the sg and
> then multiply the sg part above 1.000 by 2 (ex., measured 1.050
> on diluted sample is really 1.100).

Sometimes common sense is outright brilliant.

Dick

Ok, now all the pulp is floating on top. I was able to scoop a clear spot
where I got a less pulpy sample. The gravity of the sample was almost 1100
and I started this batch Saturday. The yeast I used was Pasteur Red Star.
Is this yeast tolerant enough to ferment to these levels or should I through
in some Lalvin just in case. I guess I could just wait a week and see where
the gravity is but I am worried that I wont be able to get the fermentation
started again once it gets to a high ABV. I am really aiming for a dry
wine.

Am I just worrying to much?

Thanks,

David



"Dick Adams" > wrote in message
...
> pp > wrote:
>
> > If the must is too thick, it can be hard to measure things
> > properly, but that shouldn't be a case here with 7 pints of
> > water. Also, the thickness should keep the hydrometer up
> > and not down, as Ray already mentioned.
> >
> > Try straining the must to get just the liquid and measure that.
> > If it's still too thick, you can always take a measured must
> > sample, dilute with same amount of water, measure the sg and
> > then multiply the sg part above 1.000 by 2 (ex., measured 1.050
> > on diluted sample is really 1.100).
>
> Sometimes common sense is outright brilliant.
>
> Dick
>

"David J." > wrote in message
. com...
> Ok, now all the pulp is floating on top. I was able to scoop a clear spot
> where I got a less pulpy sample. The gravity of the sample was almost
> 1100
> and I started this batch Saturday. The yeast I used was Pasteur Red
> Star.
> Is this yeast tolerant enough to ferment to these levels or should I
> through
> in some Lalvin just in case. I guess I could just wait a week and see
> where
> the gravity is but I am worried that I wont be able to get the
> fermentation
> started again once it gets to a high ABV. I am really aiming for a dry
> wine.
>
> Am I just worrying to much?
>
> Thanks,
>
> David

Yes, you are probably worrying too much. But that is the nature of being a
new wine maker. It just seems like it should be so complicated but really
it is so easy. Just don't let your worry turn into fiddling with your wine
because that will do more damage than almost anything. Let nature take it's
course. Glad PP could see around your hydrometer problem. I guess I had
just assumed that you were straining your sample. Assuming was my mistake.

Your Red Star Pasture should work out fine I have used in on 14% dry
Dewberry wine. Made a very nice dry wine.

Now that your fruit is floating on top of the must, remember to punch it
down (mix it down) 2 or 3 times a day. Use your hand and squeeze it with
your fingers as you do so. This will get better yield. It is bubbling and
hissing nicely isn't it? When the cap falls (fails to rise) then strain it
to secondary, put an airlock on it and LEAVE IT ALONE. At least until it
finishes fermenting. Don't do any testing or hydrometer measurements or
anything. As long as the hydrometer is working it is doing fine.

Keep us informed. I am interested in how this one comes out.

Ray

"David J." > wrote in message
. com...
> Ok, now all the pulp is floating on top. I was able to scoop a clear spot
> where I got a less pulpy sample. The gravity of the sample was almost
> 1100
> and I started this batch Saturday. The yeast I used was Pasteur Red
> Star.
> Is this yeast tolerant enough to ferment to these levels or should I
> through
> in some Lalvin just in case. I guess I could just wait a week and see
> where
> the gravity is but I am worried that I wont be able to get the
> fermentation
> started again once it gets to a high ABV. I am really aiming for a dry
> wine.
>
> Am I just worrying to much?
>
> Thanks,
>
> David

Yes, you are probably worrying too much. But that is the nature of being a
new wine maker. It just seems like it should be so complicated but really
it is so easy. Just don't let your worry turn into fiddling with your wine
because that will do more damage than almost anything. Let nature take it's
course. Glad PP could see around your hydrometer problem. I guess I had
just assumed that you were straining your sample. Assuming was my mistake.

Your Red Star Pasture should work out fine I have used in on 14% dry
Dewberry wine. Made a very nice dry wine.

Now that your fruit is floating on top of the must, remember to punch it
down (mix it down) 2 or 3 times a day. Use your hand and squeeze it with
your fingers as you do so. This will get better yield. It is bubbling and
hissing nicely isn't it? When the cap falls (fails to rise) then strain it
to secondary, put an airlock on it and LEAVE IT ALONE. At least until it
finishes fermenting. Don't do any testing or hydrometer measurements or
anything. As long as the hydrometer is working it is doing fine.

Keep us informed. I am interested in how this one comes out.

Ray

I was not straining it 'cause I didn't think it would be an issue since
there was no cap because it was liquefied at the time. I will strain from
now on. Actually it isn't bubbling or hissing much yet but it may be when I
get home tonight .I have been stirring it once a stay, I will bump it up to
at least twice.

Thanks, for all the help guys. I will definitely let you know how it turns
out. I said to my Fiancé last night. "I hope I didn't put too much sugar
in it". She said "Every to make a batch of wine you always think you put too
much or too little of something". So I guess I do worry too much.

Thanks,

David






"Ray Calvert" > wrote in message
. com...
>
> "David J." > wrote in message
> . com...
> > Ok, now all the pulp is floating on top. I was able to scoop a clear
spot
> > where I got a less pulpy sample. The gravity of the sample was almost
> > 1100
> > and I started this batch Saturday. The yeast I used was Pasteur Red
> > Star.
> > Is this yeast tolerant enough to ferment to these levels or should I
> > through
> > in some Lalvin just in case. I guess I could just wait a week and see
> > where
> > the gravity is but I am worried that I wont be able to get the
> > fermentation
> > started again once it gets to a high ABV. I am really aiming for a dry
> > wine.
> >
> > Am I just worrying to much?
> >
> > Thanks,
> >
> > David
>
> Yes, you are probably worrying too much. But that is the nature of being
a
> new wine maker. It just seems like it should be so complicated but really
> it is so easy. Just don't let your worry turn into fiddling with your
wine
> because that will do more damage than almost anything. Let nature take
it's
> course. Glad PP could see around your hydrometer problem. I guess I had
> just assumed that you were straining your sample. Assuming was my
mistake.
>
> Your Red Star Pasture should work out fine I have used in on 14% dry
> Dewberry wine. Made a very nice dry wine.
>
> Now that your fruit is floating on top of the must, remember to punch it
> down (mix it down) 2 or 3 times a day. Use your hand and squeeze it with
> your fingers as you do so. This will get better yield. It is bubbling
and
> hissing nicely isn't it? When the cap falls (fails to rise) then strain
it
> to secondary, put an airlock on it and LEAVE IT ALONE. At least until it
> finishes fermenting. Don't do any testing or hydrometer measurements or
> anything. As long as the hydrometer is working it is doing fine.
>
> Keep us informed. I am interested in how this one comes out.
>
> Ray
>
>
>
>

"David J." > wrote in message
. com...
>I was not straining it 'cause I didn't think it would be an issue since
> there was no cap because it was liquefied at the time. I will strain from
> now on. Actually it isn't bubbling or hissing much yet but it may be when
> I
> get home tonight .I have been stirring it once a stay, I will bump it up
> to
> at least twice.
>
> Thanks, for all the help guys. I will definitely let you know how it
> turns
> out. I said to my Fiancé last night. "I hope I didn't put too much sugar
> in it". She said "Every to make a batch of wine you always think you put
> too
> much or too little of something". So I guess I do worry too much.
>
> Thanks,
>
> David
>
One of the beauties of winemaking is that every batch is different. No two
are the same. Even if we did every thing the same they would still be
different. One batch comes out light bodied and we say it is pleasant.
Another comes out heavy bodied and we say it is rich. For so many things we
do or make, we strive for consistency, but not in wine making. Every batch
is what it is, unique and wonderful!

Ray