Blackberry Jam Wine Batch
- (16) 18oz jars of Great Value seedless blackberry preserves
- (2) tsp of Pectic Enzyme
- (5) gal of Well water
- Empty Jars into 5 gal pail and rinse jar by shaking half jar of cold water and dump into pail.
- Add Pectin and let sit for 10 hours
- SG reads 1.80
- Added enough sugar to bring SG to 1.095
- Added yeast nutrient for 5 gal.
- Created yeast starter and feed every 4 hours
Around midnight added yeast starter to must
Continued...
Stirred and syphoned to secondary This morning...11/3/11 holding 1/2 gallon under airlock for topping off.
ReplyDeleteTransferred to secondary on 11/4 Racked off gross lees today 11/7(Jam wine has a lot more bottom muck for some reason). Added one can of white grape concentrate for body and topped with 1 bottle of commercial cabernet and 1 half bottle of last batches blackberry.
ReplyDeleteBottled the Blackberry #004 today. It had been sitting on oak since the last racking which appears to be undocumented but took place in Dec. FSG: 1.028, PH: 3.3. The jam wine has a tendency not to ferment completely dry which I usually find desirable as it adds just enough sweetness to the wine.
ReplyDelete