Why so long to condition fruit wine?

[HighHops]

This is the first time I've made wine that's not a kit, so some (probably daft) newby questions coming up.

Today me and the missus picked 4 Kg of blackberries and I'm just about to make a couple of gallons of wine. I had a look for a recipe in a great old home brew book from the 70's called 'Home wine & beer' by Judith Grovesnor. In the recipe it says after fermentation is complete rack in to a dj and leave in a cool place for a couple of weeks until it drops bright. Then rack again and store for 18 months in bulk before bottling!!!. Keep in the bottle for another 6 - 12 months before decanting.

That's more than 2 years conditioning!! Is this when it will be at it's best or can I get stuck in to it after a fortnight?

Why are the kits ready to drink in 7 days?

I picked about a Ib of unripe damsons too. I was going to throw these in as well to give it a bit of depth and tannin. Does this sound reasonable?

[Geezah]

Most blackberry and elderberry recipes i've lookd at tell a similar story.
Most say bottle after 6 months, but some say after 12 months. Personaly I would bottle as soon as it starts to clear. Most people who make wine from the fruit say it tastes better after 4-5 years - I dont think I could be that patient.
Kits are a fruit concentrate, so the sugars are readily available to be fermented, with fruit the sugars need to be broke down and so takes longer to ferment fully.
Or thats what I have read.

[HighHops]

Howdy Geezah! Thanks for the reply.

Kits are a fruit concentrate, so the sugars are readily available to be fermented, with fruit the sugars need to be broke down and so takes longer to ferment fully.
Or thats what I have read.

Surely the fermentation is over when it's dropped bright (the recipe says after 6 weeks).

[danbrew]

I'm not sure about the specific reason for the length of time for conditioning but blackberry definitely benefits from a serious amount of ageing. It is full of acid and tannin and both need to soften before the wine is palatable. Some say that blackberry never really achieves it's best because by the time it's mellowed it's lost the fullness of the flavour of the fruit.

There are a couple of quicker routes to drinking sooner.

Make a 'softer' wine such as blackberry and apple. You could turn that 4lb of blackberry into 4 gallon of apple and blackberry by adding it to 8l of supermarket apple juice. That'll be ready a lot quicker. It's my preferred way of using blackberry.

Or, Sweeten the fermented wine prior to drinking. That will take the rough edge off it and mask the acidity.

Or, blend the finished wine with something a bit lacking - like a specially made apple wine if you have already made the blackberry.

I think it's a shame blackberry is such hard work because I personally feel it's a quintessentially English wine.

[danbrew]

PS, use potassium sorbate to ensure the fermentation has stopped and ensure you give the finished wine a bl00dy good shake to get rid of any disolved CO2 which can prevent clearing, cause exploding bottles and be confused with further fermentation.

[Mitchamitri]

even if you pitch with campoden its not a totally inert product.

Ask yourself - why does the most expensive wine in the shops tend to be a) older and b) taste a lot better?

Its simple.

[HighHops]

It is full of acid and tannin and both need to soften before the wine is palatable. Some say that blackberry never really achieves it's best because by the time it's mellowed it's lost the fullness of the flavour of the fruit.

There are a couple of quicker routes to drinking sooner.

Make a 'softer' wine such as blackberry and apple. You could turn that 4lb of blackberry into 4 gallon of apple and blackberry by adding it to 8l of supermarket apple juice. That'll be ready a lot quicker. It's my preferred way of using blackberry.

That makes sense. Thanks for the info beerkiss. I've already started this brew, but I think I might get some apple juice on the way home tomorrow and just bang it in. I can't wait 2 years for a brew that might have lost it's flavour, however simple it may seem.

I've got 4.3Kg of blackberries (9.5lb) plus 1/2lb damsons, so 10lb of fruit. I was going to add 3.4Kg (7.5lb) sugar. That was for 2.5 gallon. If I add 8L of apple juice to get 4 gallon of wine, does this recipe sound about right? I'm looking for a medium wine 10 - 12% ABV.
Beer Engine doesn't do recipes for wine so I'm a bit stumped.

How long would you leave apple and blackberry to mature?

Thanks for the potassium sorbate tip by the way.

[danbrew]

I've got 4.3Kg of blackberries (9.5lb) plus 1/2lb damsons, so 10lb of fruit. I was going to add 3.4Kg (7.5lb) sugar. That was for 2.5 gallon. If I add 8L of apple juice to get 4 gallon of wine, does this recipe sound about right?

It looks like it could be a bit heavy on the sugar which is understandable if this is adapted from an older recipe. I'd be inclined to add all your other ingredients but only half of that sugar (or maybe even less) and add the rest gradually whilst checking the SG. Aim for about 1.080 to 1.090.

How long would you leave apple and blackberry to mature?

My apple and blackberry would be 2l of apple juice and 1kg of blackberry per gallon with about 700g of sugar. That's ready in 6 months. Yours might be a bit longer. But, if you sweeten with apple juice before you drink it you could drink it after probably 3 or 4.

It's a tough lesson to learn but patience is the best ingredient in country wines. I look at them as a sideline whilst I concentrate on brewing beer.

[HighHops]

I look at them as a sideline whilst I concentrate on brewing beer.

Me too.. If i aim for an SG of 1080ish, what FG should I be looking for?

[danbrew]

Anywhere between 1.000 to 0.990

I think 0.996 is pretty standard so anywhere in that ball park is right. Certainly less than 1.000 though.

[HighHops]

Right. Thanks for your help beerkiss!
Been fermenting on the must for 3 days so gonna add my apple juice tonight.

Should be ready in time for Easter!

[speedtripledan]

i have been making apple wine and variations for 3yrs now i have always kept a bottle to open on the aniversary of the wine 1yr ok 2yrs really nice 3rd year the one i tasted was off.
my fruit wines always stay under airlock for at least 6months before i go to bottle, i now also use the best corks i can buy.

[HighHops]

i now also use the best corks i can buy.

Hey STD!

Will wine condition the same with plastic corks or screw on tops?

[speedtripledan]

In truth i don,t know i have always used corks, commercial wines with screw caps usually state to be consumed within a year. 100 premuim corks for about £10 ain't much when the wine they are protecting is rather nice...

[HighHops]

100 premuim corks for about £10 ain't much when the wine they are protecting is rather nice...

True! I only buy wine in screw top bottles for cooking. And let's face it, ye can't beat poppin your cork!