Blackberry wine question
- Thread starter steve4520
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Hi!
I tried a new technique this year. I passed the berries through a Mouli processor - I ached in muscles that I didn't know I had! This got a lot of the pulp out, which I put in a muslin bag and suspended in the FV. The extracted "juice" I treated just the same as I would a wine kit.
Racked it into DJS a couple of days ago - still lots of "bits", but I expect them to settle out in the DJ.
I tried a new technique this year. I passed the berries through a Mouli processor - I ached in muscles that I didn't know I had! This got a lot of the pulp out, which I put in a muslin bag and suspended in the FV. The extracted "juice" I treated just the same as I would a wine kit.
Racked it into DJS a couple of days ago - still lots of "bits", but I expect them to settle out in the DJ.
Cwrw666
Landlord.
Just pop them in the freezer for a couple of days - it ruptures the cell membranes. Much easier and actually more efficient than pricking them.
RobinB
Active Member
Recipe please
- Joined
- Feb 21, 2015
- Messages
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- Reaction score
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With an SG 1.127 you'll either have a sweet wine or a 17% ABV wine.
GDog
Regular.
my blackberry wine was amazing after a year max, brewbitz recipe. Elderberry on the other hand (and blackberry/elderberry mix) tastes like dog **** after 2 years, will try again after 3. Never again.
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