hist-brewing: (no subject)

[Renee Peterson]

First, blackberries are listed in Dr. Culpeper's Complete Herbal, written no 
later than 1653.  This borders on the edge, if not over, the period line, 
but Culpeper remarks almost soley on herbs in England, so I'm sure it is not 
a New World fruit.

As to the preparation of fruits in meads and wines, it isn't so much 
different than using concentrates.  For 5 gallons of brew, I use 14-15 
pounds of fresh, ripe, perfect fruit (throw away any rotten, bruised or 
scarred fruit).  For berries like blackberries, I use them whole...the yeast 
serves to pop the skins so you don't have to worry about the seeds getting 
crushed.  I pour boiling water over the fruit to make 5 gallons, and I might 
then add 2 teaspoons of metabisulphite to sterilize the fruit further.  
After sterilization, wait 24 hours.  At that point, you can squeeze a bit of 
the fruit for a hydrometer measurement...don't use just the water at this 
point, you want to know what the specific gravity of teh whole thing will 
be.  Once to determine that, you can add honey (for a melomel mead) or table 
sugar (for wine) as desired.  Pitch your yeast as usual.  I push down the 
fruit "cap" daily to keep the fruit moist.  Because of the seeds' tannins, I 
strain the fruit off after the primary fermentation process, but you will 
find that not much is left, anyway.  Proceed as normal.


>From: "Lewis, Jason" <JLewis at birch.com>
>To: hist-brewing at pbm.com
>Subject: RE: hist-brewing: (no subject)
>Date: Wed, 6 Jun 2001 08:08:58 -0500
>
>
>Good Brewers;
>
>
>	I have recently been given permission to invade a blackberry patch
>when the berries mature. In trade the owner would like some wine made from
>"the fruits of his lands" Has anyone done this from beginning to end? for 5
>gallons whats the juice/water ratio? I have no clue where to begin. I have
>made several batches of wine from concentrate but never fresh fruit. Also I
>am curious, Were blackberries available "in period?" or are they a new 
>world
>fruit.
>
>
>
>Thanks in Advance,
>
>
>Lord Gwalchmai Saethydd
>
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