Just started a new batch of blackberry jam wine:
16 18oz jars seedless preserves 4 of 8 tsp Acid Blend 5 1/8 tsp Tannin 5 tsp Nutrient SG read 1.095 without any sugar so none was added. 3 tsp of pectic liquid was added night before. Water to 6 gallons. Montrachet. |
Second racking (and tasting) of Blackberry jam wine today. Wine appears to still have slow but steady fermentation although it has been very long. SG tested at 1.020. The wine had an excellent flavor but to help speed along fermentation I added a small amount of nutrient and energizer as well as a handful of oak chips and topped off with some blackberry/clay blend. Plan to let this one sit on the oak for a while and hopefully finish fermenting. Could be non-fermentable sugars giving the high reading.
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