Sunday, 23 September 2012
Blackberry Wine - Third Bottle (B3), 15th September 2012
I took this bottle to York with me as the 'overflow' bottle should I run out of wine at the Local Authors' event at York Victorian Cemetery. It remained unopened there, and I thought I might get it home to drink at a later date. However, the white wine Pop had bought for the evening to go with the trout was horrid. Far worse than the stuff I normally produce. There was no other white in the house and real red doesn't sit well with Claire, so we opened this (and finished it too). It is a fine batch of blackberry wine, and I think even better than last year's - though lighter. I had the opportunity for a near-direct comparison, having had the last bottle of Blackberry 2010 earlier in the day.
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Glad to hear you like Blackberry wine - perhaps there is hope for mine! I've never tried it before but I currently have 2 demijohns bubbling away. Just 2 weeks into the secondary fermentation there is already rather a large amount of sediment and bubbling has slowed considerably - is that normal? By the way, I spent a very enjoyable half hour listening to the R4 'moth' link you gave me the other day - thanks. Even enjoyed the Birtwistle accompaniment too, cheers!
ReplyDeleteHello Jerry - I think your experiences are normal. Blackberry wine often has quite a large sediment, and certainly after two weeks the vigorous bubbling has usually stopped. I generally wait until six weeks to ten weeks from putting it into the demijohn to siphon the liquid off the sediment. Try to get a quick taste at this stage, to see how much more sugar to put in. The basic formula is 6 oz sugar to a pint of water, but I often reduce the sugar ratio (and virtually never increase it).
ReplyDeleteGlad you liked the Moth documentary.
Thanks Ben, that's reassuring and also very helpful - especially re the sugar.
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