Japanese Wineberry Wine
20-25 pounds Japanese wineberries
5 grams Lalvin 71B-1122 Yeast
5 Campden tablets
Pectic enzyme power or liquid - recommended amount for 5 gallons
Yeast nutrient - recommended amount for 5 gallons
Granulated sugar (about 10 pounds) to starting SG of 1.095
Acid blend to 0.6% TA
1-3/4 tsp (6 grams) potassium sorbate, food grade
Water to 5 gallons
Pick 20-25 pounds of wineberries when they’re at their peak of ripeness and freeze them in airtight freezer bags.
When you’re ready to start a batch, prepare a yeast starter solution and remove your bags of frozen berries.
The following day, chop or grind the thawed berries and transfer them to your primary fermentor. Add 5 crushed Campden tablets, the pectic enzyme powder/solution, and about 2 gallons of water. Thorough mix and cover the primary fermentor.
The next day, add the yeast starter solution, yeast nutrient, most of the sugar, and sufficient water to increase the total volume to just under 5 gallons. Thoroughly mix to dissolve the sugar and nutrient. Measure the specific gravity and, if necessary, add additional sugar to increase the specific gravity to 1.095. Measure the total acidity and, if necessary, add acid blend to increase the total acid content to 0.60%.
Stir the must two or more times a day until the specific gravity has dropped to between 1.065 - 1.070 (typically after 2-3 days).
Strain the must through a large strainer bag into a clean container and then transfer the liquid into a 5-gallon glass carboy and attach a fermentation lock.
Once the specific gravity has dropped to 1.000 – 1.030 (typically after 5-6 days), rack to a clean 5-gallon glass carboy, add sufficient water to bring the volume to 5 gallons, and re-attach the fermentation lock.
After an additional 3 weeks (or as soon as the fermentation is complete), measure the specific gravity (should be around 0.990), free SO2 level, and solution pH. Rack the solution into a clean 5-gallon glass carboy (it should be very clear by now), add sufficient potassium metabisulfite to increase the free SO2 level to about 50 ppm, add sufficient water to minimize the headspace, and re-attach the fermentation lock.
After an additional 3 months of aging, rack the clear liquid into a clean 5-gallon glass carboy, add water to minimize the headspace, and re-attach the fermentation lock.
After bulk aging for an additional 6 months, measure the pH and free SO2 level. Add potassium metabisulfite (if necessary) to increase the free SO2 level to 40 - 50 ppm, add/dissolve 1-3/4 tsp of potassium sorbate, add/dissolve sugar to taste, and bottle.
Like most fruit wines, the flavor will improve with aging time.
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