Started Blackberry Port Wine…….

I used Winemakers Magazine Blackberry Port recipe 3 years ago.  It was a favorite of my friends and family.  I started a 6 Gallon batch today.

  • 36 pounds blackberries
  • 3 cups light dried malt
  • 10.5 pounds of sugar
  • 3 tsp pectic enzyme
  • 7.5 tsp acid blend
  • 3 gallons (48 cups) of water
  • 6 campden tablets
  • 3 tsp yeast energizer
  • 6 tsp yeast nutrient
  • 2 packages Lalvin K1-V1116

With blackberries in season in the northwest,  there are plenty of wild berries to be found.  My sweetie picks several days for a couple of weeks.  We keep them in the freezer until there is enough for me to start my batch of wine.

Day 1:

  • Place sugar into primary fermenter
  • To this add 9 cups boiled water
  • Stir until the sugar is thoroughly dissolved and have clear simple sugar mix
  • Next, place a fruit bag in the fermenter
  • Begin adding blackberries…most of mine were frozen.  So as I added berries, I also poured over more boiling water at the rate of 6 cups.  I continued this process until all 36 pounds of berries and the 3 gallons of water were added to the bucket.
  • Next I stirred well, covered lightly with a towel, then left to sit overnight to further defrost and allow berries to release their juice.

Day 2:

  • Stirred berries and crushed, checked temperature which was around 64 degrees.
  • I added the crushed campden, mixed with cool filtered water, and stirred thoroughly in fruit
  • Next, I dissolved the energizer, nutrient, acid blend, with filtered water and added this to the fruit mixture.
  • I made note of the time, 10:00 AM.
  • At 10:00 PM, after the campden has had a chance to dissipate, I will add the pectic enzyme.
  • I assembled my yeast starter, which I will pitch around 10:00 AM tomorrow.

Yeast Starter:

  • To a 1/2 gallon jar, I added 1 tsp of sugar and 2 dashes of yeast nutrient
  • Next I added 1 cup of boiled and cooled water with temp about 100 degrees.
  • I mixed thoroughly the sprinkled the 2 yeast packets over the starter.
  • I covered the jar with a paper towel and rubber band.
  • I will continue to feed the yeast every two hours

SG 1.102, PA 14%, Brix 25

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