My First blackberry Batch.
25# Blackberries
35 Pints water
11# sugar
2 1/2 tsp Acid Blend
2 1/2 Pectic enzime (added after first 12 hours)
5 tsp Nutrient
5 Campden Tablets Crushed
1 Package K1V-1116
Steralized all equiptment with PM let dry. I used 2 straining bags and added 12.5# each with Blackberries crushed. Added all ingredients except Pectic and Yeast mixed with 35 quarts of water. Mixed vigorously before adding bags of fruit and juice. After adding the bags of berries I pushed the bags into the mix till I got a nice consistant feel for the batch. SG at 1.095
12 hours later added the Pectic enzyme.
12 more hours and added the Yeast.
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04-01-2010 Added Yeast
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04-02-2010 Tested the Ph at 3.8 and pitched the yeast last night about 9pm. This morning I am already getting a little action from the airlock. I get a bubble approx every 2 minutes. 2 things I have got to mention. One- I cant believe how good this stuff smells. Two- Watching the yeast activate in the water before pitching it to the mix was alot of fun. I almost felt like an escaped mental patient watching it start to foam and move around. lol
------------------------------------------------------------------------------------- 04-03-2010 My wine today is very active. The airlock is going wild. I opened up the top to push the bag down and give it a little stir. Hearing the action is wild. The weird part is that my SG went up from 1.095 to 1.10! Im guessing there must have been some residual sugars in the crushed fruit that didnt get accounted for. Im sure all will be ok, I may just have a higher alcohol level.
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04-04-2010 SG tonight is 1.042. Im woundering which recipie I will follow to rack at . 1.04 or 1.03. All I know is that in a matter of 4 days I am almost ready to rack for my first time. The color of this wine is just amazing. The house smells of yeast and my Pregnant wife is a little annoyed but tollerant of it. lol. She cant wait till after the baby is born and she has recovered to try this wine. I told her it will be at least 6 months but I may just wait a year.
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04-05-2010 SG 1.018 Racked to 6 gallon carboy and still had another gallon left that I honestly dont know what to do with as I dont have a gallon jug to use that will fit my rubber stoppers. There was very little as far as lees in this primary fermentation. I filled the 6 gallon to within 2 inches of the rubber stopper. The bubble activity is still very active and seems to have made the airlock more active than it was in the primary, Maybe its just a smaller space for the air to release. The color is just amazing and I cant wait to see how it turns out over time.
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04-07-2010 SG 1.01
