Blackberry Wine

Blackberry Wine

Post by silverb » Thu, 08 Jan 1998 04:00:00



I'm just getting started in makeing wine and I can't find any Blackberry
wine recipies.  Can you simply switch the fruit and vary the amt.??
If anyone could send me the recipe I would really appreciate it.
Red

 
 
 

Blackberry Wine

Post by Don Buch » Thu, 08 Jan 1998 04:00:00


Quote:
>I'm just getting started in makeing wine and I can't find any Blackberry
>wine recipies.  Can you simply switch the fruit and vary the amt.??
>If anyone could send me the recipe I would really appreciate it.

ftp://ftp.cam.org/users/malak/wine/black.zip

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Blackberry Wine

Post by DOUG EVAN » Thu, 08 Jan 1998 04:00:00


I have a friend who uses blackberry jam to make wine and its really not bad.
bout three pounds to the gallon.  use the hydrometer for the sugar level
Doug

Quote:

>>I'm just getting started in makeing wine and I can't find any Blackberry
>>wine recipies.  Can you simply switch the fruit and vary the amt.??
>>If anyone could send me the recipe I would really appreciate it.

 
 
 

Blackberry Wine

Post by Raj Singh VE6RA » Thu, 08 Jan 1998 04:00:00


Quote:

> I have a friend who uses blackberry jam to make wine and its really not bad.
> bout three pounds to the gallon.  use the hydrometer for the sugar level
> Doug

That's amazing Doug, I thought jams were loaded with preservatives, sorbates
etc. Unless he/she makes his/her own jam.

Raj
Calgary
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Blackberry Wine

Post by DOUG EVAN » Fri, 09 Jan 1998 04:00:00


Quote:
>> I have a friend who uses blackberry jam to make wine and its really not
bad.
>> bout three pounds to the gallon.  use the hydrometer for the sugar level
>> Doug

>That's amazing Doug, I thought jams were loaded with preservatives,
sorbates
>etc. Unless he/she makes his/her own jam.

ummm, ahhhh,, He doesn't make his own, he goes to our local grocery store
when its on sale.  I have personally made a few gallons myself with jam.
blackberry will be good I have some red Raspberry, right now Im fermenting
some peach.  I tried some strawberry but quite honestly it was horrible.
The only other thing I might add is with the first few batches I added
Sulphite and hell of time getting them to go.  I also did not add any sugar
as the brix was already 24.  The peach, which Im doin now, I did not add
sulphite and it took right off...also I use preserves and or Jelly not jam.
if one is better than the other I really dont know.

Doug

 
 
 

Blackberry Wine

Post by Tom Sha » Fri, 09 Jan 1998 04:00:00


Quote:


> > I have a friend who uses blackberry jam to make wine and its really not bad.
> > bout three pounds to the gallon.  use the hydrometer for the sugar level
> > Doug

> That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> etc. Unless he/she makes his/her own jam.

I always thought the high sugar content in these products was
preservative enough.  I am looking at a jar of raspberry preserves as I
write and it has only raspberries, high fructose corn syrup, corn syrup,
fruit pectin, and citric acid.  This will keep fairly well on the table
even though the label says to refrigerate after opening.
TS
 
 
 

Blackberry Wine

Post by geor » Fri, 09 Jan 1998 04:00:00


Quote:

> That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> etc. Unless he/she makes his/her own jam.

Read the ingredients well. You may find a brand that is "all-natural"
that works better. As far as preservatives go, it is possible to work
around them if necessary. I have a friend that made mead with Mountain
Dew- and that is *loaded* with chemicals. But with a healthy starter, my
friend was able to overcome the chemicals.

How'd the mead turn out? Very dry and drinkable, with a pale florescent
yellow color. However, the caffeine was untouched- so one ended up too
wide awake to sleep off the hangover in the morning. This was not a mead
to drink in massive quantities!

Cheers!
georg
non ani sunt permittendi

 
 
 

Blackberry Wine

Post by Raj Singh VE6RA » Sat, 10 Jan 1998 04:00:00


Quote:



> > > I have a friend who uses blackberry jam to make wine and its really not bad.
> > > bout three pounds to the gallon.  use the hydrometer for the sugar level
> > > Doug

> > That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> > etc. Unless he/she makes his/her own jam.

> I always thought the high sugar content in these products was
> preservative enough.  I am looking at a jar of raspberry preserves as I
> write and it has only raspberries, high fructose corn syrup, corn syrup,
> fruit pectin, and citric acid.  This will keep fairly well on the table
> even though the label says to refrigerate after opening.
> TS

Hi Tom:

You are right! Well I rarely give anything other than grapes a passing glance. I am
familiar with most country wines from A to Z (avocados to zuchini), I have been
waiting for the day that someone posts a recipe for wine from grass cuttings; but
this whole jam thing gave me a jolt.

Its getting very cold out in this part of the world. I should figure out whether I
should make a batch of Empress Plonk or Sherrif Hooch. I live on the side of Nose
HIll, I'll make up the labels first this time, "Nose Hill Jam Nectar"  or "Empress
of Nose Hill". Once I figure out a goofy enough label, I will make the wine to match
the label. Its worth a try hey?

This year a friend of mine was moving and he gave me 2 gallon pails full of
delicious crab apples. I didn't make wine but made a load of crab apple jelly. May
be I can use those to make a wine. Something to think about, as one person said,
maybe I should broaden my horizons.

All the best from Calgary
Raj
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Blackberry Wine

Post by Raj Singh VE6RA » Sat, 10 Jan 1998 04:00:00


You are right Georg
Jam? Now mountain dew?. It makes me wonder, what are some of the other out-landish
things we can make wine from. Maybe we should hold a little r.c.w contest to see
who can come up with the best tasting wine from the strangest stuff - no grapes
allowed!

Raj
Calgary, Alberta

Quote:


> > That's amazing Doug, I thought jams were loaded with preservatives, sorbates
> > etc. Unless he/she makes his/her own jam.

> Read the ingredients well. You may find a brand that is "all-natural"
> that works better. As far as preservatives go, it is possible to work
> around them if necessary. I have a friend that made mead with Mountain
> Dew- and that is *loaded* with chemicals. But with a healthy starter, my
> friend was able to overcome the chemicals.

> How'd the mead turn out? Very dry and drinkable, with a pale florescent
> yellow color. However, the caffeine was untouched- so one ended up too
> wide awake to sleep off the hangover in the morning. This was not a mead
> to drink in massive quantities!

> Cheers!
> georg
> non ani sunt permittendi

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Blackberry Wine

Post by Derek Scho » Tue, 13 Jan 1998 04:00:00



Quote:
>You are right Georg
>Jam? Now mountain dew?. It makes me wonder, what are some of the other

Oh my God! This one has to be the oddest thing I have ever seen
fermented......

************************************************************************
 Derek Schott                                                                                                        

 Albany, OR, USA                                              DOD 313f^3
************************************************************************

 
 
 

Blackberry Wine

Post by Mike Maup » Tue, 13 Jan 1998 04:00:00



says...

Quote:




>> > > I have a friend who uses blackberry jam to make wine and its
really not bad.
>> > > bout three pounds to the gallon.  use the hydrometer for the
sugar level
>> > > Doug

>> > That's amazing Doug, I thought jams were loaded with preservatives,
sorbates
>> > etc. Unless he/she makes his/her own jam.

>> I always thought the high sugar content in these products was
>> preservative enough.  I am looking at a jar of raspberry preserves as
I
>> write and it has only raspberries, high fructose corn syrup, corn
syrup,
>> fruit pectin, and citric acid.  This will keep fairly well on the
table
>> even though the label says to refrigerate after opening.
>> TS

>Hi Tom:

>You are right! Well I rarely give anything other than grapes a passing
glance. I am
>familiar with most country wines from A to Z (avocados to zuchini), I
have been
>waiting for the day that someone posts a recipe for wine from grass

cuttings; but

The grass recipe can be found in the 1971 July issue of Amatuer Wine
Maker magazine.

 
 
 

Blackberry Wine

Post by Oyvind Skagesta » Fri, 16 Jan 1998 04:00:00


Quote:

>I'm just getting started in makeing wine and I can't find any Blackberry
>wine recipies.  Can you simply switch the fruit and vary the amt.??
>If anyone could send me the recipe I would really appreciate it.
>Red


 
 
 

Blackberry Wine

Post by Grasshopper -- Don Buch » Sat, 17 Jan 1998 04:00:00


Quote:
>I'm just getting started in makeing wine and I can't find any Blackberry
>wine recipies.  Can you simply switch the fruit and vary the amt.??
>If anyone could send me the recipe I would really appreciate it.

ftp://ftp.cam.org/users/malak/wine/black.zip

----------

Winemaking linx & FTP, rec.crafts.winemaking FAQ, Missing Link Rovers
(Mtl Que Can), firstarter FAQ, Scouting FTP & Super Scout(er), Star Trek
linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection