
Blackberries!
Re: Blackberries!
That sounds great, I'm thinking of a small fruit press this year to get the most out of the pulp, can't remember what we used to filter it, but muslin and a funnel should be good to remove the pulp, I just need to get a new blender to start mine hoping the wife will go to Tesco Saturday whilst I'm brewing 

Drink till she's cute, but stop before the wedding
If i can't brew it i dont drink it
keeper of yeast
hate work on beer nights
If i can't brew it i dont drink it
keeper of yeast
hate work on beer nights
Re: Blackberries!
Yea i have a cider press, but will be abit overkill.
Oh, I also overfilled my demijons, Came back today to a ferm chamber COVERED in exploded fruit. the airlocks had blown off and blackberry pulp was everywhere!
Oh, I also overfilled my demijons, Came back today to a ferm chamber COVERED in exploded fruit. the airlocks had blown off and blackberry pulp was everywhere!
Re: Blackberries!
sh1t !!!Cazamodo wrote:Yea i have a cider press, but will be abit overkill.
Oh, I also overfilled my demijons, Came back today to a ferm chamber COVERED in exploded fruit. the airlocks had blown off and blackberry pulp was everywhere!
Drink till she's cute, but stop before the wedding
If i can't brew it i dont drink it
keeper of yeast
hate work on beer nights
If i can't brew it i dont drink it
keeper of yeast
hate work on beer nights
Re: Blackberries!
Have a quantity of frozen bb's from last years picking defrosting as I type..... and a spare DJ too.... Oh what luck!!! Timed that well.... Will try the recipe from above and post results...... Next year as I'll lay it down for Xmas or SWMBO'd and my joint 50th next year.... Should be nicely matured by then
Re: Blackberries!
I picked a fair few from my back garden and juiced them into a DJ of my turbo cider. It's sitting at the moment but can't wait to see what it;s like
Re: Blackberries!
Only problem is that one of the DJ's has decide to erupt like the Icelandic volcano.... Opps.... SWMBO has instructed me to wash the nets from the kitchen window
Re: Blackberries!
Ah ha! the reference to various eruptions, tells me that you should look into other things that can blow their top.....
That'd be meads, especially ones made with fruit.
To start with, you shouldn't be juicing or blending any fruit with seeds, pips or stones in it. Why ? Because you can easily end up with some bitterness from the seed/pips/stones. It's quite usual to ferment on the fruit directly. At most, just squidge the fruit with a potato masher (unless it's been frozen, then there's no problem there).
Additionally, start the ferment in a bucket. A 1 gallon batch in a 2 gallon bucket. As that would usually give you enough space for the gas to build up and come out normally through the airlock, plus enough room to accommodate any build up of foam. It's not a sure fire method but usually works, then if the foam does really go mad, you'd only get a small amount out of the airlock.
As for me ? Well if I get enough time to go and pick some blackberries, I'll be experimenting with making Brammle. No I haven't got a recipe as such (haven't found one yet - if ever), but I'll be starting on the same basis as my sloe gin, except it will be 1lb BB's, 1 pint of whisky and I'll just experiment with the amount of sugar (the sloe gin recipe says 8oz per pint, but that's too sweet for me, I like some sharpness/sherberty taste from the acid, so I used 5oz per pint - Brammle will start with 2oz per pint).
All I need now is the blackberries......
That'd be meads, especially ones made with fruit.
To start with, you shouldn't be juicing or blending any fruit with seeds, pips or stones in it. Why ? Because you can easily end up with some bitterness from the seed/pips/stones. It's quite usual to ferment on the fruit directly. At most, just squidge the fruit with a potato masher (unless it's been frozen, then there's no problem there).
Additionally, start the ferment in a bucket. A 1 gallon batch in a 2 gallon bucket. As that would usually give you enough space for the gas to build up and come out normally through the airlock, plus enough room to accommodate any build up of foam. It's not a sure fire method but usually works, then if the foam does really go mad, you'd only get a small amount out of the airlock.
As for me ? Well if I get enough time to go and pick some blackberries, I'll be experimenting with making Brammle. No I haven't got a recipe as such (haven't found one yet - if ever), but I'll be starting on the same basis as my sloe gin, except it will be 1lb BB's, 1 pint of whisky and I'll just experiment with the amount of sugar (the sloe gin recipe says 8oz per pint, but that's too sweet for me, I like some sharpness/sherberty taste from the acid, so I used 5oz per pint - Brammle will start with 2oz per pint).
All I need now is the blackberries......

Re: Blackberries!
I made a blackberry stout this time last year. It was beautiful. Click for the brew day!
The fruit, 2.5Kg of blackberries went in to the end of the boil and the hops I used were Bramling Cross, which are very black curranty and they went really nice together. I toasted my own oats too.
I'm definitely brewing this again. Time to get picking!
The fruit, 2.5Kg of blackberries went in to the end of the boil and the hops I used were Bramling Cross, which are very black curranty and they went really nice together. I toasted my own oats too.
I'm definitely brewing this again. Time to get picking!
Re: Blackberries!
I tend to mix the Blackberries with elderberies and sloes, comes out really well.
Best juice extraction method is to freeze the lot for at least 24 hours, chuck the frozen berries in a bucket along with a couple of camden tabs (kills the nasties) and the pectic enzyme, stick a lid on and let it defrost. squish it all with a potato masher then add the citric acid and the yeast, let it all bubble in the bucket for 3 days then strain it all into a fermenter with any added sugar and water that you want to add. a bit of hydrometer play could be useful here.
When it's all done use pottasium sorbate to kill the yeast (don't rely on camden tabs)
big tip, don't leave it too long to collect the fruit, as time goes by the fruit contains more sugar but the flavours really drop off, (two years ago I made some very alcoholic but tasteless wine as i didn't pick until nearly October)
Best juice extraction method is to freeze the lot for at least 24 hours, chuck the frozen berries in a bucket along with a couple of camden tabs (kills the nasties) and the pectic enzyme, stick a lid on and let it defrost. squish it all with a potato masher then add the citric acid and the yeast, let it all bubble in the bucket for 3 days then strain it all into a fermenter with any added sugar and water that you want to add. a bit of hydrometer play could be useful here.
When it's all done use pottasium sorbate to kill the yeast (don't rely on camden tabs)
big tip, don't leave it too long to collect the fruit, as time goes by the fruit contains more sugar but the flavours really drop off, (two years ago I made some very alcoholic but tasteless wine as i didn't pick until nearly October)