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Re: moldy blackberries

Matthew,

Freezing won't kill the mold, but it will halt its growth.

Not to worry, though; a dose of sulfite when you thaw them out will stun the wild stuff and allow your wine yeast to gain a head start. A quick strong fermentation won't allow much chance of spoilage. Any off note that might develop can be ascribed to "complexity", ....yeah... complexity. ;)

I'd proceed as usual after thawing.

HTH

Mike MTM, Cokesbury, New Jersey, USA

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Reply to
mtmowl
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How much sulfite per pound of blackberries? Since I'm doing a few wines from fresh fruit (mostly use kits), I'm running into problems slowly and one at a time...

Reply to
Matthew Givens

Matthew,

Hmmm.... Ordinarily I'd say about 1/4 tsp per 5 gal bucket, call it 20 lbs., of grapes. Since you have a known exposure to mold, you might want to go a bit higher, say, 1/4 tsp per 15 lbs? 12 lbs? That's in K meta, of course. If you're working with a small weight of fruit, you can dissolve the sulfite in a small quantity of water and just add the appropriate fraction of it.

Perhaps someone else can give a better answer based on calculated ppm, etc.

Reply to
mtmowl

I'll be working with approximately 3-6 pounds of blackberries, which translates to... a pinch of sulfite.

Reply to
Matthew Givens
3-6 lbs, I guess you are making 1 gallon. Just use a campden tablet and that should be fine.

Ray

Reply to
Ray Calvert

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