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I liked the blackberry jam wine I did earlier this year (3 gal) so I decided to
make another (6 gal). Like an idiot my first batch I went off script (didn't
follow the recipe) thinking I actually knew something. I finally figured out
that I don't know enough to make modifications to a recipe that I have never
done before so this batch I followed it exactly. SG: 1.090 I usually step feed my meads, so I thought I would do the same for this batch since the last batch was sluggish for a while. I added 3/5's of the nutrient at the start. Will add the rest a few days after pitching. This time I am actually waiting for the pectic enzyme to do its thing before pitching and added bentonite at the beginning like kits do. Its actually a pain to get the jam out of the jars. It seems so much easier when you need a spoonful for toast, but getting it all out at once is something else. I soaked them in hot water for a while to loosen them up a bit seemed to help a bit.
Got all the ingredients added and the yeast pitched
It is bubbling the next morning. I will add more nutrient in a few days. Not sure how long this has been going on because this is a strange brew. Finally going to bottle in January. Its very clear but I am not sure how it tastes.
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