Experimental Red

[lockwood1956]

I wanted to make a "big" red

kind of winged it

but initial must specifics as follows


6 1/4 lbs Blackberries (picked yesterday)
3 lb Elderberries (from the freezer)
1 kilo tin CWE elderberry concentrate
1.4 kilo tin Red concentrate(grand emaison cab sav...30 bottle kit)
1 litre Whitre grape concentrate
2 1/2 lb glucose powder (hey it was just handy!)
1 kilo sugar
25ml 10% sulphite solution (to give 50ppm sulphite protection during cold soak)
50 g Heavy toast french oak chips (decided to add during primary)
8 tsp pectolase (would have been 10 but I ran out)
5 tsp Tronozymol (yeast nutrient/energiser)

Must is 23 litres (without the pulp bag)
brix is at 18...(1.072 S.G.) low but will check again in 24 hours as fruit sugars will lift this im sure, if not more RGC will be on hand by then, I want the brix to be at 20-22 (1.080-1.090) to give 12-13.5% alcohol by volume

TA measured at 5 g/l added 15 g tartaric and 5 g of citric, acid re-tested and now at 7g/l (more like what i want)


if it all turns out as heavy bodied as I want then some of it will get back sweetened and fortified, then barrel aged.


any ideas or observations?

regards
Bob

[Hippie]

It don't look 'improveable' to me!

Funny, I was thinking 'port' by the time I got through the first 5 ingredients!

Keep us informed, please, I know you will.

[StockeyDAW]

It don't look 'improveable' to me!

Funny, I was thinking 'port' by the time I got through the first 5 ingredients!

Keep us informed, please, I know you will.

I wanted to make a "big" red

kind of winged it

but initial must specifics as follows


6 1/4 lbs Blackberries (picked yesterday)
3 lb Elderberries (from the freezer)
1 kilo tin CWE elderberry concentrate
1.4 kilo tin Red concentrate(grand emaison cab sav...30 bottle kit)
1 litre Whitre grape concentrate
2 1/2 lb glucose powder (hey it was just handy!)
1 kilo sugar
25ml 10% sulphite solution (to give 50ppm sulphite protection during cold soak)
50 g Heavy toast french oak chips (decided to add during primary)
8 tsp pectolase (would have been 10 but I ran out)
5 tsp Tronozymol (yeast nutrient/energiser)

Must is 23 litres (without the pulp bag)
brix is at 18...(1.072 S.G.) low but will check again in 24 hours as fruit sugars will lift this im sure, if not more RGC will be on hand by then, I want the brix to be at 20-22 (1.080-1.090) to give 12-13.5% alcohol by volume

TA measured at 5 g/l added 15 g tartaric and 5 g of citric, acid re-tested and now at 7g/l (more like what i want)


if it all turns out as heavy bodied as I want then some of it will get back sweetened and fortified, then barrel aged.

My recipes from an old book from the West Coast of Canada where blackberries grow wild abundantly calls for 4-6 pounds of blackberries per Imperial gallon of wine made depending on a social or dessert wine that you are making. I have used this suggestion with my berry blend wine and found it to be exactly a very berry, berry full bodied wine. I like your addition of the amount of elderberries but I am a little less liking the elderberries to overtake? - color addition is great. We all I am sure limit the amount of time the bag of fruit is in contact with the must with pulp fermentation 3-4 days as the extensive pits in the blackberries have a tendency to impart a bitter flavour.

I believe all your other additions; the red grape concentrate are very much to my liking. Cheers all! - As we know there are many ways to make great wine; these are only comments - and as you say "I kind of winged it" . DAW

[lockwood1956]

Just prepared my yeast starter using 1/2 tsp Tronozymol (nutrient and energiser) and a little of the must that I microwaved to sterilise it, (of course once i added the water, it wasn't sterile any more )
and added the Lalvin RC 212

I will let the starter bubble away for the 24-48 hours of the cold soak, adding more sugar if necessary to keep it going. (I may also only use half of the starter and keep it "on the go" till the grapes arrive in September)

[Duffbeer]

Nice blackberries Bob I have a tip or pointer here (even the novice i am) regarding the oak, why not leave it out of the ferment, It may taste great without it, you can still add it for the ageing process, or if you intend to barrel age then why oak. Just a thought

[lockwood1956]

Nice blackberries Bob I have a tip or pointer here (even the novice i am) regarding the oak, why not leave it out of the ferment,

good point dude, but I have always wanted to try a batch with the oak added during primary, it has a completely different effect than adding during maturation (at least thats my understanding of it )

[Duffbeer]

Then go for it, and chuck in a pickled onion for good keeping You know my advice is duff anyway

[Duffbeer]

Just my observations,lol

Here's our "winging it" red

15lb Blackberries (picked today)
10lb apples (picked today)
3lb Bananas
2lb elderberries (picked today)
1pk super enzyme (pectolase)

All being steeped in cold water as we speak.

To add to this tomorrow,

10LB Raisins
4 lb sugar (depending on SG) but will feed the batch as we go along

oops nearly forgot to add, not forgetting the rest of the adjuncts.

David can I ask why you feel the need to sugar feed this batch, what would be the starting sg with all that fruit plus the sugar and 10lb of raisins?

[Rich]

chuck in a pickled onion for good keeping

I've only got those small sharp onions (silverskin?), would I need to put more than one to get the same effect?

Rich

[lockwood1956]

Then go for it, and chuck in a pickled onion for good keeping You know my advice is duff anyway

The advice is sound matey, it's just I made my mind up a while ago that the next batch of red fruit wine i made was going to have oak in the primary.

but you are quite right that it would be much more prudent to add it during maturation for more control of the outcome.

regards
Bob

[Duffbeer]

I've only got those small sharp onions (silverskin?), would I need to put more than one to get the same effect?

Rich

One will do fine.Hehee

[Duffbeer]

The advice is sound matey, it's just I made my mind up a while ago that the next batch of red fruit wine i made was going to have oak in the primary.

but you are quite right that it would be much more prudent to add it during maturation for more control of the outcome.

regards
Bob

Sound as a pound old bean, what a derring do! who did fart anyway?lmfao

[lockwood1956]

One really ought not to break wind in open forum old bean, it's just not cricket!

[Duffbeer]

One really ought not to break wind in open forum old bean, it's just not cricket!

Cricket! that games for nancy boys, as for breaking wind! well what can i say, good for open forum. Sorry I'm being **** DELETE ME LMFAOOO

[lockwood1956]

Tally ho, pip pip