Blackberry Wine April ‘04
15 pounds blackberries
12 pounds cane sugar
4 gallons spring water
6 campden tablets
Lalvin ICV-D47 yeast
5 tsp yeast nutrient
3 tsp pectic enzyme powder
0.25 tsp yeast energizer
no acid addition
no tannin addition
1 large fine mesh straining bag.
Starting SG 1.096
Sqeezed out straining bag and discarded at SG 1.060
Racked to carboy at SG 1.040 and allowed as much sediment and sludge, etc. as possible in
Fermented to dry, stirring every 5-6 days for about 5 weeks, then stabilized without racking, now bulk aging on the lees.
Trying to produce a very soft, young drinking wine
Racked off lees in august, this wine definitely has a very different flavor profile than the Blackberry Wine [March 04], tastes more like a nouveau or Beaujolais style
Racked for the 3rd time since stabilizing in June on 11-1-04, also sweetened at this time with 1.25 cups of cane sugar, tastes very good, clear
12-13-04, filtered #1 coarse pads. Tastes very good and fruity.
1-14-05, filtered #2 polish pads. Very good, very clear, fruity, but just a tad hot. Will bottle soon. 2-7-05, bottled in 26 green 750 ml bottles with gold capsules.
This is very good wine, even young. It mellowed very nicely during bulk aging