GDog
Regular.
1lb 11oz (765g) Elderberries
4lb (1.84kg) Blackberries (70/30 BB to EB)
4lb Sugar
1/12/2016 - Defrosted fruit, added 8 pints boiling water to fruit and sugar. Mashed by hand in the bucket. Cooled to 20 degrees, and added 1.5 camden tablets, and 1.5 tsp pectolase. Left for 24 hrs.
02/12/2016 - Added yeast nutrient and yeast (Super yeast compound).
SG = 1.110. Left for 8 days, stirring once daily.
10/12/2016 - Strained off pulp into full DJ + 1 litre PET. No camden added.
SG = 0.996
26/01/2017 - Racked onto 1 camden, degassed, and bottled. 7 full bottles, very little sedement, and compacted. Crystal clear, no finings used.
SG = 0.988 = 16%
Tastes amazing, as good as any ã5-10 wine I've bought - even so young. A world away from 100% blackberry wine.
Could be a fluke, but I'm not going to make any other country wines this year, other than this exact recipe.
4lb (1.84kg) Blackberries (70/30 BB to EB)
4lb Sugar
1/12/2016 - Defrosted fruit, added 8 pints boiling water to fruit and sugar. Mashed by hand in the bucket. Cooled to 20 degrees, and added 1.5 camden tablets, and 1.5 tsp pectolase. Left for 24 hrs.
02/12/2016 - Added yeast nutrient and yeast (Super yeast compound).
SG = 1.110. Left for 8 days, stirring once daily.
10/12/2016 - Strained off pulp into full DJ + 1 litre PET. No camden added.
SG = 0.996
26/01/2017 - Racked onto 1 camden, degassed, and bottled. 7 full bottles, very little sedement, and compacted. Crystal clear, no finings used.
SG = 0.988 = 16%
Tastes amazing, as good as any ã5-10 wine I've bought - even so young. A world away from 100% blackberry wine.
Could be a fluke, but I'm not going to make any other country wines this year, other than this exact recipe.