hist-brewing: Blackberry Wine
PBLoomis at aol.com
PBLoomis at aol.com
Sun Jun 10 17:25:45 PDT 2001
JLewis at birch.com Inquired about making wine from blackberries.
Here's a reply from my Laurel. I hope this is of use to all who want to
make berry wines.
In a message dated 6/10/01 11:03:30 AM Central Daylight Time,
baronfin at datasync.com writes:
> Anyway, in order to answer the good gentles questions. The ratio is 4
> of fruit for each gallon of wine. I also add 3 lb. of sugar for each
> wine. Here is a quick and dirty description of how I produce blackberry
> 1. The fruit is first washed in a sulfite solution to remove any wild
> yeast and then frozen.
> 2. When I am ready to make wine I put the frozen fruit in a
> (a nylon mesh bag available from most wine making supply shops), tie the
> shut and place it in a clean sterile crock.
> 3. I next add half gallon of sugar syrup made by dissolving 2 lb. of
> sugar in enough water to make half a gallon.
> 4. Cover with plastic wrap or plastic bag and allow to come to room
> temperature then add wine yeast and recover with plastic.
> 5. Allow to ferment for one week then separate the berries from the
> and transfer the must to a clean sterile glass fermenter.
> 6. Add a sugar syrup made by dissolving 1 lb of sugar in enough water
> make a quart and add to the must.
> 7. After one week add a quart of water.
> 8. If necessary after a further week add enough water to make up to
> final volume of wine.
> 9. Proceed as with a concentrate from this point.
> I am afraid that I don't fool with specific gravity, pH, etc., so I
> not give you any guidelines on those things.
> I do not know, but I do believe that the blackberry is indeed native to
> Europe. If not I would be willing to bet that they were introduced to
> in period.
> Finn Normansson, OL
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