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Bblackberry country wine

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NewBee
Registered Member
Nov 27, 2009
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NE US
Am making some blackberry country wine. Using triple crown berries about 4 1/2 pounds per gal. Just making a couple gal wine. Adding 3 pounds of sugar to each gal.

I put the berries in the fermenting bucket and letting it go with natural yeast. Day times it is 82 night it is 76 degrees. How long should I leave it in the bucket before adding sugar and putting into the jug with gas valve to finish fermenting? I was thinking 5 days in the bucket is that good?

Thanks
 
With those temps, and that much berry, 5 days is probably a good number. Going longer may wind up leaving it bitter.

The wild yeast probably won't be able to take 3 pounds of sugar per gallon dry unless you've got some feral Champagne strains floating around. I hope it doesn't get stinky on you.

Medsen
 
Well, that depends on what I'm making, but if I wanted a dry, blackberry wine, I wouldn't go with a gravity higher than about 1.100 which would be around 2.25 pounds per gallon. Even then, with a wild yeast, you never know what kind of ABV tolerance you'll get.
 
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