Alex's wine and beer making log

Used Selection Chianti Kit.
1/2 gallon warm water used to dissolve bentonite clarifier..Added the 4 gallons of juice. Added water to 6 gallons.
Starting Gravity was 1.090.
Added Oak chips. pitched Lalvin EC-1118. wine yeast into 69 °F must.
Fermentation started within 16 hours but sluggish so wine moved to warmer room.

3.5 lbs blackberries
2.25 lbs sugar
1 11.5 oz can red grape concentrate
3.5 qts water
1 campden tablet
1/2 tsp pectic enzyme
1 tsp yeast nutrient
Redstar primeire cuvee wine yeast

Mashed 3.5 lbs thawed, frozen blackberries. put in nylon mesh bag in fermenter, added 2.25 lbs cane sugar, 3 qts boiling water, 11.5 oz can welches red grape concentrate plus 1 pt cold water.

Allowed to cool to 75° F
Added pectic enzyme and nutrient,stirred and added yeast slurry

Used Selection Liebfraumilch kit. Juice was 4 gallons. Added water to 6
gallons per instructions. Added bentonite to 1 gallon 111°F water
before adding juice.

Initial Hydrometer reading was just under 1.080. Either I didn't stir
adequately before getting sample for reading (most likely) or I may
want to add a bit less water next time so as to get an original grav of
1.080 or above.



Set in 8 gallon plastic fermenter on September 28th 2006. Temperature of must was at 74°F. Room temp was 68°F.

I noticed some pressure within fermentation lock after only 2 hours.

Should be ready for first racking on 10-05.