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…
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.
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.
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.
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: