Brew UK Forum | Wine Making
Newbie needs advice!
Hello people. I am a total newcomer to wine making, and following an ages old recipe from my grandmother's cookery book for blackberry wine. I originally had the must sitting in a Pyrex bowl covered with a clean tea-towel, as the recipe said to leave it to ferment for 6 days, but didn't mention adding yeast. It did start to ferment, and bubbled for about 3 days then slowed right down. At my father's suggestion, I transferred it to a sterile demijohn with an airlock, and added a small amount of wine makers' yeast. It has sat there bubbling happily for a further 3 days.....but there are only around 3 pints of liquid. Should I top it up to fill the demijohn? Have I ruined it by putting it in the demijohn? Any advice apprecitaed. Thank you 
Responses
Posted 1 year ago by Moderator
Hi Bex,
I have never done a wine before but I'm sure there will be someone here that will be able to help ya.
The blackerries would have started fermenting on their own (im guessing) because of wild yeast that is on them and I wouldnt have thought you have ruined it by putting it in a sterile demijon or by adding the yeast, as it was fermenting for another 3 days in the demijohn Im sure all will be ok.
Did you take hydrometer reading at the beginning? If so take another now and see if its stable for the next 2 days, if it is then its finished fermenting.
In regards to wether to add water I would stick by your grandma's recipe and then fiddle with it after you have tasted the goods!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Hi Bex, depends on the sugar content at the beginning. If you add more water now you may water it down too much and make it thin and not very alcoholic.
I would give it a taste, if it tastes okay then I would leave it alone and let it finish fermenting. Its not ideal to have so much air above it but hopefully the c02 being given off should protect it.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hi Bex
what weight of blackberries did you use? Did you add anything else at all? Any water or just the juice. Will you share the recipe - or was it just squashed blackberries?
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Hello. The recipe is (word for word):
8lbs blackberries
1 gallon water
1 lb sugar to every 3 pints liquid
1 glass rum to every gallon wine (optional)
Put blackberries in a pan, cover with the water and bring to the boil. Simmer 10 minutes. Strain, squeezing every drop of moisture from fruit. Run liquid through 3 layers of muslin. Measure and add sugar, stirring till dissolved. Let it ferment for 6 days in a warm place, skim and add rum if wanted. Keep 6 months before using.
I only had 3lbs of blackberries, so scaled the recipe back accordingly, hence the smaller amount of juice. I didn't add the rum, but did add a little sprinkle of yeast......I've racked it once, but I think it's still fermenting. I put it into a smaller glass demijohn so the liquid is nearly to the top, and stopped the neck with cotton wool, because the bung for the airlock won't fit! Not sure what I do now.....I've bought a hydrometer with the vague idea it might tell me when it's finished fermenting. Am I on the right tack? Haven't really a clue what I'm doing
Thanks for the replies, I really appreciate the advice!
B
Posted 1 year ago by Member
Sounds fine to me.
Don't top up - keep to roughly the recipe ratios.
When you think fermentation is complete, wait a few days, then add some fermentation stopper (to be sure) and a campden tablet (to kill off any bugs). Rack into a clear, sterile, demi.
Cotton wool is not as good as an airlock, but you will get away with it whilst fermentation is on-going. BUT when fermentation stops you need an airtight bung while it matures for 6 months. (Minimum!)
Neil.
Reply
You must log in to post.