help - blackberry fermenting, salal not

help - blackberry fermenting, salal not

Post by Dale Mosb » Wed, 09 Sep 1998 04:00:00



About 3 weeks ago I started some salal wine.  This berry is common along

the Oregon coast.  Looks like a very dark blueberry.  This weekend I
started
some blackberry wine.

With both the salal and blackberry my wife and I picked the berries and
used a
steamer to extract the juice which was then placed in 2 liter soda
bottles and
refrigerated a few days until time to use..  We then added water and
sugar.
I used a specific gravity of 1.09 for the salal, and 1.10 for the
blackberry.

After two weeks the salal had only dropped to 1.06 and did not seem to
be
fermenting so I added 1/2 tsp. per gal of a yeast nutrient.  With the
blackberry
I went ahead and added the yeast nutrient at the start.  I am using a
packaged yeast
for both of these, something suggested as good for a berry wine.

After just a couple days now the blackberry is fermenting quite well
with a lot of
foam on top.  The salal just sits there with no signs of fermenting.  I
even added a bit
more yeast nutrient and no change.

What is going on here?  I'm an amateur at this and don't understand why
one berry is
fermenting right on schedule and the other still several gallons of
sweet juice.


 
 
 

help - blackberry fermenting, salal not

Post by Darren S A Georg » Wed, 09 Sep 1998 04:00:00


Quote:
> About 3 weeks ago I started some salal wine.  This berry is common
> along the Oregon coast.  Looks like a very dark blueberry.  

Well, I don't know much about salals, but I've read that blueberries
grown on the west coast contain a good deal of naturally-occuring
sorbate, which prevents the yeast from reproducing (which is why it's
used to stabilize wine).  Since most of us know that you can't stabilize
a wine that's actively fermenting (some of us have found out the hard
way- pop!), my advice would be to try adding it to an actively
fermenting yeast colony- such as the dregs you'll have when you rack
your blackberries for the first time.  It won't be a pure salal wine
anymore (having a strong hint of blackberry), but it should at least be
wine.

Just my suggestion- I've been known to be wrong.

--
The Mad Alchemist
http://members.xoom.com/madalch
Gravity does not know my name.

 
 
 

help - blackberry fermenting, salal not

Post by win » Wed, 09 Sep 1998 04:00:00


I agree generally. I think I'd take some of the lees from the
blackberry and add a litre of the salal to it and see if it begins to
ferment. If so I'd add that mixture back into the salal and cross my
fingers.

Let me know how it turns out. I made some salal 10 years ago and the
experience was not what I'd call a success. The wine turned out but
tasted very strong, and not in a good way.

Paul