brewing 2ne1
A log on homebrewing by a band of merry persons.
Blackberry/Sloe Wine
30 Aug 2009 - 3 pounds of blackberries and a half pound of sloes in a jelly bag and heated a large pan with about a half gallon of water to 90 deg C and let sit for several hours. When cool I poured the liquid, which was a deep dark colour into a primary fermenter. Then I put another litre or so of water in the pan and smashed the berries/sloes with my fingers (put rubber gloves on first). Then poured this second extraction into the fermenter. Repeated this process twice more and ended up with a deep dark coloured 6 litres (1.3 gal) of liquid (SG = 1.00). To this I added about 3 lbs of sugar (well stirred) to make SG = 1.09. Added yeast nutrient, pectic enzyme, 1 tsp citric acid, half tsp tartaric acid. Finally when all mixed, yeast was added. Fermentation started right away, and continued for several days, it was a warm week. Should do a first rack soon.
5 Sept 2009 - Racked into demijohn with air lock. SG = 1.00 still bubbling 1 per 30 seconds. It left behind a nice layer of sediment. Tastes good so far, hoping it won’t turn out too dry but it seems to be heading that way!
15 Sept 2009 - Racked again as it seemed to stop fermenting. SG 0.990 tastes a little dry but so far so good. However it still needs to degas and clear so will wait a few months to bottle. Could be a good candidate for a little sweetening…
Cheers! Jason
