Newbie w/ Blackberry Wine questions

Welcome, I would suggest you check out Jack's site. He has ton's of recipes as well as a lot of info on making homemade wine.

I happen to think that freezing fruit really helps with breaking down the fruit to get the best taste and color you can, others may disagree. I freeze my fruit according to what it says in any regular Betty Crocket (or other) cookbook under freezing fruits which is usually gently wash and freeze (some may suggest a bit of sugar). If you want a lightly sweet wine, check Jack's recipe's - he usually has a few which can give you what you want. You could always start with the recipe you think you like, and then as you rack, (taste) and sweeten. Or you could stop fermentation, with sorbate and then sweeten. Hope this helps. Darlene

Thanks . .. I know Jack's website. The recipes are basic and reading some other stuff on his site, he assumes that other steps will be taken such as adding campden etc. Being a beginner I was looking for a step-by-step process . . . .

I also have the book "Winemaking" by Stan and Dorathy Anderson. I am thinking about trying the recipe on page 34 . . The Blackberry Social . .

wayne

I have made dewberry a number of times and it is about the same as blackberry. Suggestions above are all good but I ferment on the berry for 3 to 5 days and then strain it through a straining bag and squeeze it out by hand rather than with my press so I do not break the seeds down too much. I recommend 5 lbs per gal where a lot of recipes only call for 3 or 4. It gives a much richer berry character. I have also added some bananas to improve the body but I am not sure it makes that much difference.

Dewberry is my favorite country wine. I make it dry but you should be able to sorbate and sweeten it after it clears. I am sure you will like it.

Ray

Just freeze, don't crush or sulfite. Put them in freezer bags. When they thaw out (still in the bags), they will partially disintegrate.

By far the simplest method is just to ferment dry, allow to clear, stabilize with sorbate and sulfite (together, always), then add sugar to taste. Anything else (stopping fermentation) is a real PITA - been there, done that, never again!

Roger Quinta do Placer

I agree with Roger, also, for your first batches only sweeten when opening a bottle. Blackberry wine needs maturing, you'll find it the first two years a simple tart wine, not too impressive and you would sweeten this to enjoy it. Leave it however; the tartness disappears and a rich body develops. No sweetening necessary imho, unless that's your game...

Rene