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Food & Wine Ground >> First Fruit Wine (pics)


10/22/09 3:55 PM
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cycklops
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Edited: 10/22/09 3:56 PM
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I realized I didn't take enough pics but here are a few.

First I bought a crap ton of blackberries.


Next I really clean out the food grade plastic primary fermenter. I have a jumbo nylon straining bag and place it inside the bucket. While doing this I've started 2 gallons of water to boil while allowing another 2 to rest.


Next, start putting the blackberries in the nylon straining bag one container at a time and start hand smashing them as well as possible. This takes some time. I ended up with about 1.5 gallons of blackberry goop.


Now I take the boiling water and add crap ton of sugar. Once it's dissolved you add that to the bucket. The bag has been closed and tied off. This will make it easy to remove the fruit when the time comes. This will set the color etc. I add a total of 3 more gallons of water for a total of 5 gal water and about a gallon of blackberry juice/stuff.

As soon as that is done I add the acid blend, tannin, and yeast. I put an airlock on top and allow the mixture to come down in temperature. Then I will add the campden and pectic enzyme and allow it to sit for a week or so stirring once a day.

 
10/23/09 12:03 PM
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cycklops
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 I might have managed to ruin this batch. As I read the instructions I misunderstood "yeast nutrient" to mean "yeast." So I added the yeast too early possibly. I've put the campden tablets in and will add another today to slow down whatever processes are going on until I can get to the wine shop and hopefully rectify this.

Not only a fail thread but a fail batch.
10/23/09 2:55 PM
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MikeZev
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what temp did you pitch the yeast at? if it was more than like 110 they probably died.
10/25/09 12:25 AM
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cycklops
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 I commented on this before but it's not here.

Anyway, I went to the brew shop today and told them exactly what I did. They didn't seem too concerned and thought I caould save the batch. I simply added the yeast nutrient today and the pectic enzyme. It's fermenting well however won't my PA reading be off because fermentation has already begun?
10/25/09 11:49 AM
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cycklops
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Since I put the yeast nutrient it's fermenting like a mofo.

10/25/09 12:03 PM
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MikeZev
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nice
10/25/09 2:06 PM
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cycklops
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 I also bout a 2 gallon primary fermenter. I kinda realized that I might like making several different 1 gallon batches as opposed to a monstrous 5 gallon batch of only one kind. What if it sucks?
10/25/09 5:39 PM
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crescentwrench
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 If it sucks then put it in a brown paper bag.  You can drink anything out of a brown paper bag. 
Or just make a shit ton of sangria.
10/25/09 5:53 PM
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cycklops
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 I'm just gonna fill MadDog 20/20 bottles with it.
10/26/09 6:47 AM
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Kevin Curtis
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Love blackberries... please send me a bottle.
10/26/09 8:48 AM
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cycklops
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 Where you at Curtis?
10/26/09 10:18 AM
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Kevin Curtis
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NE Ohio.
10/26/09 10:31 AM
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MikeZev
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it is illegal to send alcoholic beverages in the mail. i've tried it.
10/26/09 10:54 AM
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cycklops
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 how do the wineries do it? can i ups that shit or fedex?
10/27/09 2:43 PM
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CR1chard
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 you can fedex weed, so I imagine some homemade wine wouldn't be a problem
11/7/09 9:05 PM
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cycklops
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 Ok It has gone through about 2 weeks in the primary fermenter and today I racked it into the secondary.






11/7/09 9:05 PM
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cycklops
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 Now we wait for a good 3 months or so and rack it again.
11/8/09 9:04 PM
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MikeZev
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damn, that shit looks like hawaiian punch!
11/9/09 6:22 PM
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Pito Chueco
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I made some baloon wine when I was a teen. I would double up on the sugar and yeast to try to make it like night train or some shit.

It tasted worse than night train too.

I really want to get a good set up though when i have the time and energy. In Texas, dewberries grow wild all over the place. I pick them in the spring and can fill up a gallon freezer bag pretty quickly. Should make good wine.
11/10/09 9:27 AM
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cbgrappler
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 nice stuff cycklops
11/12/09 12:18 PM
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cycklops
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 I think the next one will be kiwi wine and then plum wine. I'm gonna post those boring ass pics as well.
11/26/09 3:28 PM
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cycklops
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 This paricular wine has started to darken at this point. The fermentation has slowed a bit but you can still see the bubbles.
11/30/09 3:18 AM
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junon
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subscribed.
11/30/09 3:19 AM
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junon
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i was thinking about doing this with store bought grapes.
11/30/09 7:09 AM
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cycklops
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 It takes approximately 18 pounds of grapes to make a gallon of wine.

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