Saturday, December 31, 2016

2017 Blackberry Wine

2017 Blackberry Wine

I saw the blackberries on sale after Christmas for just 0.77 for a six ounce pack. Good prices, and they looked OK. When I tasted them, I wasn't impressed, so I dramatically reduced the amount of water trying to concentrate the flavor.

The 2016 wine isn't that flavorful, so that is a factor too. I am going to try to sweeten it.

6 lb water 12.5 lb blackberries from Mexico; Nature’s Partner by Giumarra International, Los Angeles
5 lb sugar
½ lemon - juice only
4 g pectic enzyme
4 g yeast energizer
1 Lalvin K1-V1116 yeast

I adjusted the sugar content to 24.8 which should make a fairly strong 15% wine. I think a wine like this should be strong. 

Below is the photo I took so that I could paint a label. I decided it would be too hard to paint, and I am going to use the photo. I will eventually try to paint it though. Looks hard.
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