| T O P I C R E V I E W |
| LiisaP |
Posted - Sep 26 2011 : 8:24:51 PM
I found a recipe in MaryJanesFarm magazine. In the reprint of a 1903 recipe for blackberry wine it says, "Cork tight and let stand until the following October." Our blackberries are ready here in July/August. Does this mean the wine will be ready in 3 months or a year and three months?
Did anybody else try this?
Thanks! |
| 4 L A T E S T R E P L I E S (Newest First) |
| LiisaP |
Posted - Sep 28 2011 : 3:24:37 PM
Thank you, all, for the helpful replies. I'll post the results in September 2012, even if it is skunky :-)
Liisa |
| mickib |
Posted - Sep 27 2011 : 3:23:32 PM
I made some a few years ago and the wine making store guy told me that it would be ready in about 6 months, but it would be better if it sat about a year. As it turned out, it was horrible at six months and worse at a year! I think my blackberries weren't ripe enough, plus my alcohol content came out a little high. It was very boozy and smelled like a skunk! I'm sure you will have better luck. I enjoyed the process and intend to try making some elderberry wine this year using the lessons I learned from my last attempt (the elderberries are frozen at the moment waiting for me to get inspired). |
| coffeemom |
Posted - Sep 27 2011 : 1:52:11 PM
We are making blackberry wine right now and it won't be ready for about a year. We started it early September and it will be at LEAST June or July, (maybe longer) until I can try it. Good luck!
Melody
Farm Girl #833 |
| FebruaryViolet |
Posted - Sep 27 2011 : 07:21:10 AM
I've never tried this one, but I have a recipe for Blackberry cordial that takes 3 months to ferment.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
