witha perfect 2%
it seems to have a bitter taste? what now?
Well, this is only about 3 weeks to a month in the procdure so maybe it's unneecessayr worrying for not but I forgot to mention in my earlier post that I also added about 2 1/2# of rhubarb to the blackberries also and was thinking maybe I should have used some honey or someting else in addition to the sugar I used?
no i dont know how rubarb comes out but you have a way to go before worring about taste. You need to taste at each racking so you will know what to expect in future wine making. But yes you have a while before it will resemble the end taste.
Thanx champion. I will accept all advice on the bitter part of the subject although I'm not too concerned I am curious if I can do something now to offset that possible bitterness. if not, so be it.
give it time and in a few months you can sweeten it and that will help. how many pounds of berries per gal did you use? And what was your starting sg?
I used 16# of Blackberries, 2.5 # of blueberries, and about 2-3 # of rhubarb. and the starting sg(I think u r asking about PA) was 1.0 and I have it in a 5# primary fermenter.
Nice the fruit looks good, SG? I mean what was the sugar level when you started the Specific gravity or the brix?
one note though I usually use 30 lb of fruit for 5 gal some do use 25 lb which is where you are close to.
Yikes don't get so freakin scientific with me. I'm just starting here. sugar level? I don't even see that on my hydrometer. Is that maybe "balling"? I am noting the 30# for future recipes. and thanx.
ok on your hydrometer you should see a bunch of numbers the ones that are in the format of 0.000 are the specific gravity, balling is read in brix and the other side gives you the alcohol percentage. So I am hoping you used the hydrometer and set sugar level to 22 brix or 1.095 on the SG scale or 12% alcohol
I was actually a little higher, I'm afraid. It was more like 1.020(SG)which looks like about 2 1/2% ahchohol. Am I reading that right? It was at a level which was just about where the bottom of the first green line is, ya know?
Ok now I have another question. How do I "set" my sugar level?
By adding sugar to it before or during primary fermentation. You do not have enough alcohol in your blackberry, it will not keep. you have to have a min of 10% or it will spoil. That is why I said you had to start with an sg of 1.095. Gives you about 12% allows you to top with water if needed and not so high you get a stuck fermentation. I personally think you need to rack back to primary and set SG 1.075 and let it start fermenting again.
You are going to need almost 2 pounds per gallon of wine. Measure the sugar and put half that much water on stove in a huge pot bring to a boil and let boil for 10 min. Turn down heat and add the sugar stir well and bring back to a simmer and let simmer 10 - 15 min then cool to room temp then add to your must until you hit the needed sg.
So, in other words, Champ, you are saying to pour some of the 5 gal into another container(and save)>?, to allow room for more sugar n water?
PS you can respond by the email ( <email> ) if ya want.
I just checked my SG again and it appear to be at 1.02(I think if I'm reading it right but..(ie: it's just a little past the first green line on the hydrometer)Please advise Champ.
Can you post a pic of your hydrometer maybe put an arrow where it is floating up to.
Also I was saying you need to put your wine in a 6.5 gal bucket and add more sugar/water to it. You did not satrt with enough.
well, since I have no 6.5 bucket can I not just remove some of the wine in the 5 gal and then add sugr water? If so how much do you think?
give me a sec I need to make sure you are reading hydrometer correctly. How many pounds of sugar did you add in the beginning?
ok please check this site out for me because your recipe with that much sugar should have been closer it 1.090.
Now earlier I asked you what was the starting sg of your wine. What was it before you pitched yeast?
Well, I'm preety sure I can read the hydrometer but mine doesn't show readings like on the site you sent me to ..my next reading after 1.0 is 10 which I assume is 1.1, correct/ And if so I'm like to lines away from that, maybe even 4...so I'm thinking 1.04 is where I'm at.
oh, and Bob I was at 1.0 before I pitched yeast
And I am just into my 4th week now.
no not correct. Your hydrometer reads in a 4 digit format
0.000 the 1.000 is one of course but the ten following it is .010 so that is 1.010.
your hydrometer should have a 1.100 mark after the 90.
yes it does but my reading is nowhere near that. It's in the next green towards the top where it says "beer".
since the reang on the SG isn't on 10 I think it is 1.2 to 1.4(that's the level it's at)
ok so when you started were you anywhere close to the 90 which is 1.090. You really wanted to be a little below it between it and 1.100
Lets take a different approach at this. Do you have a tipple scale does it have two other scales one saying balling and the other potential alcohol.
Yes it does(balling and potential ahchohol) and I was at a 1.0 when I first started.
lets just talk balling which is read in brix. Now look at sg you started at and spin it around to that scale.
exp. sg= 1.000
I really am expecting you to say something close to 22 brix.