Blackberry Wine

[rjb222]

I started this must yesterday. To 21 lbs Frozen Blackberries I added 2.5 tsp Acid Blend, 2.5 tsp Pectic Enzyme, 5tsp yeast nutrient, 20mg 10% metabisulphite solution and 75 Grams of dried Elderberries. I let the berry's thaw in a 10gallon fermenter over night. This morning I added after crushing all the fruit 4 gallons water and mixed well checked the SG.it sat at 1.040 I added in gradual additions until I reached a SG of 1.092 11.88 lbs sugar. I will pitch the yeast tomorrow morning.

[rjb222]

When I took the sg in the morning the must had risen a few points it was 1.105 still well within the capabilities of RC-212 so I pitched. This morning everything is going along swimmingly the cap was high and punched down you easily could hear the sizzling of the ferment when I opened the lid to punch down the cap it is exciting isn't it.

[Hippie]

Gonna be high-powered isn't it ? Might top up later with water, or if you want/need to sweeten after finished and stabilized, fruit juice.

[rjb222]

Gonna be high-powered isn't it ? Might top up later with water, or if you want/need to sweeten after finished and stabilized, fruit juice.

Hi Hippie I followed the recipie given should I have waited until the soak was over to bring the sg up to the recommended level which according to the recipe was 1.090 to 1.095 I have seen posts elsewhere where they are asked about the rise in SG the following day and makers answer like this is normal. Guess my question would be is the rise in sg after the soak normal?

[Hippie]

Yes. More sugar has extracted from the fruit.

If I am going to do a cold soak on fruit with pectic enzyme and sulphite, I wait until right before pitching yeast to adjust SG. When not cold soaking and my experience (past notes, etc.) tells me that a must might be higher gravity the next day, I purposely start it at a low gravity such as SG 1.080.

Hope this helps.

[rjb222]

Ok that makes sense. My ultimate plan with this must is to ferment it to dry and clear then split it into two smaller carboys and oak one and leave the other to mature with out oak then compare the two. My alcohol content should not be more than 13% which should be ok I am looking for a full body dry wine.