Blackberries

bigtex

bigtex

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Are ripe!! Did someone say Cobbler?
Around here you can count on Blackberries to be ripe by the 4th of July.
It's been a good growing season this year with adequate rainfall, the berries are plump and sweet.
The ones in the pic are a mix of wild and tame berries, the "tame" ones are larger but I think the wild ones have a better taste.
This was the first picking of the year but they are starting to really ripen fast.
If I get a surplus I may have to dig Bamaproud's wine recipe out and make a run.
 

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I agree the wild ones are tastier, but the convenience of the thornless "tame" ones are great, and most wine makers say the tame ones are best for making wine because of the higher acid level.
 
I use Jack Keller's recipes for pretty much all my wines.

http://winemaking.jackkeller.net/recipe3.asp

BLACKBERRY WINE (2) [Medium Bodied Dry]
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast (I used Lalvin RC212) and nutrient

Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
 
Looks like his website is not working anymore....anyway this recipe is for 1 gallon of wine, but can be scaled to whatever size batch you want. I usually make 5 or 6 gallon batches.
 
BamaProud":3aw381n9 said:
Looks like his website is not working anymore....anyway this recipe is for 1 gallon of wine, but can be scaled to whatever size batch you want. I usually make 5 or 6 gallon batches.
Click to expand...
Thanks!! I'm a home brewer [beer] so I have the necessary equipment on hand already. I always brew 5 gallons at a time. I may purchase a new carboy and dedicate it for wine only but i'm not too concerned about cross contamination if everything is sanitized well.
I suppose I can freeze the berries until I have enough to make a batch??
 
BamaProud":12yezenc said:
bigtex":12yezenc said:
I suppose I can freeze the berries until I have enough to make a batch??
Click to expand...

Yes I have 11 pounds of Blackberries and 32 pounds of blueberries frozen until I have time to make wine.
Click to expand...
Cool, thanks!!!
 
With BamaProuds help I have four gallons of Blackberry wine [must] in the primary. I thought fermentation was a little slow in taking off but BP assured me all was well. Sure enough 24 hrs later it was starting to roll!!
I was planning on making 5 gallons but I was short about 4 lbs of berries.
It's going to be a long couple of months!!
 
BP you could supply Kroger with your crop.

You ever check their price? They are more expensive per ounce than Mr. Bigs blue monster.

When I get a place with some space I will definitely grow my own.
 
Speaking of wild blackberries, I havent found any good patch around here in years. They are all seed now or just small knotty berries. I have found some excellent raspberries though.
 

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