Srimmey
Well-Known Member
I’ve been dreaming of making blackberry wine this summer as I eyeball a giant patch of Himalayan blackberries in my mother-in-law’s back yard.
Then tonight I thought tonight as I inspected the berries for ripening… what if I used buckwheat honey instead of standard table sugar for increasing the OG? It could add an interesting “earthy note” to balance out the tartness of the berries.
I was think of using 6-8lb of berries, hopefully get enough for 5+ gallons. I would probably look to add 8-12 pounds of honey for a 5 gallon batch. 71B yeast and perhaps some MLF to help tame the malic acid in the berries.
Then tonight I thought tonight as I inspected the berries for ripening… what if I used buckwheat honey instead of standard table sugar for increasing the OG? It could add an interesting “earthy note” to balance out the tartness of the berries.
I was think of using 6-8lb of berries, hopefully get enough for 5+ gallons. I would probably look to add 8-12 pounds of honey for a 5 gallon batch. 71B yeast and perhaps some MLF to help tame the malic acid in the berries.