Well went to our Sauna – aka the ‘wino room’ – in our house. It is the perfect place to age wine. It is cedar, in the basement, and no windows. It stays a steady 55 degrees year round and the only time it gets light is when I turn on the one in the room. They have cleared nicely. Today was time to taste test…
Well it was time to rack over the 3 reds for the second time 11.26.2019. They will join the two plum to begin their aging.
Mixed Berry: Rack 1 – 09.29.2019. SG .994 and Alcohol 12 %
BlackBerry Port: Rack 1 – 09.29.2019 SG .994 and Alcohol 14%
Blueberry: Rack 1 – 09.07.2019 SG .994 and Alcohol 12.5%
What to do when you have a mixture of fruit…..
Dissolve 8 pounds sugar with
- 36 cups boiling water
- 12 cups cool, filtered water
- 5 pounds Blackberries
- 2 pounds Strawberries
- 8 pounds raspberries
- 36 cups boiled
- 12 cups filtered cool
- 5.0 Campden crushed add when must cooled
- 2.5 tsp enzyme (add 12 hours after campden)
- 7.5 tsp acid blend
- 2.5 tsp energizer
- 5.0 tsp nutrient
SG: 1.092, PA 12%, Brix 22
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.
- 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.
- 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.
- 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
September 4 I pulled the bag of blueberries crushing to release all final juices. Yesterday racked the must into a 5 gallon carbon. The airlock is happily bubbling …..
- Specific Gravity: 0.994, Brix 0, and PA: 0
- Started at PA of 12.5….
- Approximate Alcohol content is 12.5%
Well it is time to rack the plum off of the lees. To do this, I chose to rack them to a large bucket and blend together. Then I racked into separate car boys to age. I also took a reading using my hydrometer.
- Specific Gravity: 1.00, PA: 0.0, and Brix: 0.0
- Starting Brix: 26.5, ending 0.0, approximate finished Alcohol – 15%
Now they will sit and age.
Started our Blueberry wine yesterday.
- 25 pounds of frozen blueberries (5 – 5# bags)
- 8 pounds of sugar
- 2.5 tsp of Pectic enzyme
- 7.5 tsp of acid blend
- 2.5 tsp of yeast energizer
- 5 tsp of yeast nutrient
- 1 campden tablet (oops….should be 1 for every gallon. Just added 4 more….)
- Enough boiled and cooled water to dissolve sugar then add to bucket
Placed all blueberries in the straining bag and poured 1 gallon of boiling water over the berries. Covered with a towel, crushed berries over the next few hours to extract juice. Tied top of bag and pushed down into ferment bucket. Poured dissolved sugar over berries and crushed again. Topped us fermentor to 5 gallons. Stirred in all ingredients except yeast.
Started my yeast starter this morning
- Heated and cooled water to 95 degrees
- Poured water into 1 quart jar
- Added 1/2 tsp of sugar and pinch of yeast energizer (not nutrient). Stirring until disolved.
- Next sprinkled Lalvin K1-V1116 yeast on top of mixture in jar
- Placed paper towel over jar and held it on using rubber band
Will feed the starter every 2 hours with 1/4 cup warm water, 1/4 tsp sugar, and pinch of yeast energizer. We do that the next 24 hours.
- Brix: 21.5, PA 12.5%, S.G. 1.090
Yesterday afternoon was a busy one for both batches of our plum wine. For batch 2, I removed the fruit bag. Batch number 1 was ready to rack to a carboy.
- Brix 11, PA 6, S.G. 1.044
- PH 3.2
This morning checked on both batches of plum wine and baked more zucchini bread!
Batch 1, where the fruit has been removed, is still fermenting nicely. This morning:
- Brix at 18.5, PA 10%, S.G. 1.070
- PH 3.2 and Acid at .875
- Stirred well
- Cleaned and filled airlock with fresh sanitizer
Batch 2, added the airlock with sanitizer to keep out fruit flies
- Still has the fruit bag, which I will remove around day 5 after pitching yeast
- Pushed down fruit bag, stirred well
- Cleaned and filled airlock with fresh sanitzer
- Air drying nicely
- Wipe a few spots with cheesecloth and small amount of vinegar
- Should be able to begin chilling tomorrow prior to waxing then aging
- Baked the last two loaves of zucchini bread from the one zucchini
- That makes 6 total, 5 went into the freezer for this winter.
Last night I pitched the Cote des Blanc starter into the must at 10:00 PM. I didn’t check my must first! This morning I headed out for some errands. It is a little after 3:00 PM and I just checked my must. The must is fermenting and bubbly:
- Brix is 26.5
- PA is 15%
- SG is 1.112
- PH 3.2
- Acid is .75