Blackberry wine, to ferment on the pulp or not?

Blackberry wine, to ferment on the pulp or not?

Post by Derek Scho » Thu, 14 Aug 1997 04:00:00



Some people here have adamently said that you SHOULD NOT ferment blackberry
wine on the pulp. Apparently the small seeds cause an undo bitterness to form
if they are in contact with the must for a period of time. A lot of recipies I
am finding say nothing of the sort.  

Anyone have suggestions, one way or the other on this topic?

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 Derek Schott                                                                                                        

 Albany, OR, USA                                              DOD 313f^3
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Blackberry wine, to ferment on the pulp or not?

Post by Eric Pricema » Thu, 14 Aug 1997 04:00:00




Quote:

> Some people here have adamently said that you SHOULD NOT ferment
blackberry
> wine on the pulp. Apparently the small seeds cause an undo bitterness to
form
> if they are in contact with the must for a period of time.

I believe this refers to processing the fruit in a manner that CRUSHES the
seeds.
This could also occur if you used a food processor. After freeze/thawing my
berries,
I push them through a sieve. The seeds settle to the bottom.

Zemo

 
 
 

Blackberry wine, to ferment on the pulp or not?

Post by Do » Thu, 14 Aug 1997 04:00:00




Quote:

>Some people here have adamently said that you SHOULD NOT ferment blackberry
>wine on the pulp. Apparently the small seeds cause an undo bitterness to form
>if they are in contact with the must for a period of time. A lot of recipies I
>am finding say nothing of the sort.  

I have never heard of any objection to fermenting blackberry wine on
the pulp.  I do it every year.  I have never noticed any bitterness.  

Don D.
Monmouth. OR

 
 
 

Blackberry wine, to ferment on the pulp or not?

Post by sean sheed » Thu, 14 Aug 1997 04:00:00


I can speak on chokecherry wine which has the same problem.  I do not
want to scare anyone, but chokecherry pits contain poison. (i cant
remeber if it is cyanide or arsenic) When you ferment them and leave them
in until the suggested specific gravity you get a very bitter taste to
the wine.  This does go away with aging, but you can also avoid it by
removing the berries after a few days and squeezing out the juice as much
as possible.  Dont forget that arsenic, cyanice and strychnine are found
in many edible plants as they are natural compounds that are in the soil
for the taking.  Carrots have arsenic and so do apple seeds.  If it were
a danger then there would be no rabbits left alive so either remove your
berrys in a few days or age it for a while prior to drinking.

 
 
 

Blackberry wine, to ferment on the pulp or not?

Post by arne thormods » Fri, 15 Aug 1997 04:00:00


: as possible.  Dont forget that arsenic, cyanice and strychnine are found
: in many edible plants as they are natural compounds that are in the soil
: for the taking.  Carrots have arsenic and so do apple seeds.  If it were
: a danger then there would be no rabbits left alive so either remove your
: berrys in a few days or age it for a while prior to drinking.

Arsenic is in the soil in some areas, as is selenium.  They are taken up
to some degree in place of phosphorus and sulfur, respectively, because
plants can tolerate them.  They are generally poisonous to animals.
Strychnine, cyanide, and thousands of other toxic compounds are *not* in
the soil, but are synthesized by plants.

Just thought it was worth making this clear...

--arne

 
 
 

Blackberry wine, to ferment on the pulp or not?

Post by matt zelon » Fri, 15 Aug 1997 04:00:00


Quote:



>>Some people here have adamently said that you SHOULD NOT ferment blackberry
>>wine on the pulp. Apparently the small seeds cause an undo bitterness to form
>>if they are in contact with the must for a period of time. A lot of recipies I

>>am finding say nothing of the sort.  

>I have never heard of any objection to fermenting blackberry wine on
>the pulp.  I do it every year.  I have never noticed any bitterness.  

Ditto,... I just leave it in there...

Quote:

>Don D.
>Monmouth. OR

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