Day 2 of Making Blackberry Wine


It has been 24 hours since I have started making a new batch of blackberry wine. Today I took the lid off of the primary fermenter container, I gave it a good stir with my large plastic food grade spoon, used the spoon to squeeze the straining bag of blackberries to aid in the extraction of the juice, added one package or 2 ¼ teaspoons of yeast and gave it a good stir again.
Next, I used a wine thief, no not my husband. A wine thief is a hollow plastic tube with a hole in each end. It is used to remove a sample of wine from the container. Once I had my wine sample I dropped in the hydrometer to read the results. The hydrometer is used to measure the specific gravity in the wine. The hydrometer is basically a glass thermometer like instrument that is used to monitor the progress of the fermentation.
On the top is the wine thief and on the bottom is the hydrometer.
The hydrometer read 1.150.
For the next four days I will check the wine daily. I will stir the wine, press the blackberry pulp with my spoon, and check the hydrometer reading. When the hydrometer reads 1.030 I will strain and move the wine to a carboy.

Comments

  1. If I don't stir the wine everyday. Will it still ferment?

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    Replies
    1. Yes, it will still ferment. The purpose of stirring the wine is to ensure that all ingredients are well blended together, plus it gives you the opportunity to squeeze a bit more juice out of the fruit on a daily basis.

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