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RE: [Distillers] making blackberry wine for drinking or for pot stilling

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  • pieter post
    Thx Geoff, will certainly try this .... next year that is :( But this does confirm what i expected: I left too much air in my fermenting vessle. regard, Pieter
    Message 1 of 2 , Nov 23, 2006
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      Thx Geoff,

      will certainly try this .... next year that is :(

      But this does confirm what i expected: I left too much air in my fermenting
      vessle.

      regard,

      Pieter


      >From: "burrows206" <geoff@...>
      >Reply-To: Distillers@yahoogroups.com
      >To: Distillers@yahoogroups.com
      >Subject: [Distillers] making blackberry wine for drinking or for pot
      >stilling
      >Date: Wed, 22 Nov 2006 21:42:41 -0000
      >
      >Hi Pieter,
      > Try this recipe it should work well.
      >Geoff
      >
      >Blackberry Wine (Wine Medium) (for 1 gallon demi-john jar)
      >
      > Metric British USA
      > Ingredients
      >Blackberries 1.75 kg 4 lb 3 lb
      >Sugar 1.5 kg 3 lb 2.25 lb
      >Water 4.5 ltr 1 gallon 1 gallon
      >
      > Wine yeast as for 1 gallon
      >Yeast nutrient as per instruction on container (for 1 gallon)
      >
      >Pectic enzyme as per instruction on container for 1 gallon (it
      >reduces hazes in your wine)
      >
      >The fruit should be picked when ripe and dry, on a and sunny day.
      >Wash it well, being careful to remove any maggots sometimes found in
      >blackberries. Place the fruit in a polythene bucket, and crush it
      >with a potato mash. Pour over it the boiling water. Stair well,
      >allow it to become lukewarm (about 21� C), then add the Pectic enzyme
      >as per instruction on container, and a day later add the wine yeast
      >and yeast nutrient. Cover closely and leave for 4 or 5 days stirring
      >daily. Strain through some clean nylon netting or a nylon sieve on
      >to 1.5kilos (3lb) of granulated sugar. Stair well to make sure all
      >is dissolved. Pour into dark fermenting jar, filling to shoulder,
      >and fit an airlock. Keep the spare liquor in a smaller bottle also
      >fitted with a trap or plug of cotton wool. When the ferment quickens
      >sufficiently for there to be no risk of foaming through the trap
      >(after, say, a week) top up with the spare wine to the base of the
      >neck and refit the trap. Leave until it clears and then rack for the
      >first time
      >
      >Now I've copied this, nearly word for word this from my Wine Bible
      >"FIRST STEPS in WINE MAKING" by C.J.J Berry
      >Which my son-in law assures me makes beautiful crystal clear red wine
      >and every wine recipe I've tried in it has worked faultlessly so I
      >can't see why it should fail now. You'll just have to size up the
      >quantities for 5 gallons
      >
      >
      >
      >
      >
      >

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