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.