2017 Wines - Chapter 8 - Estate Berry

This wine was planned, both because we needed an "estate" wine and because it served as a chance to clean out the freezer.

Ingredients:

• Serviceberry, 1# 15oz
• Blackhaw, 1# 10oz
• Haskaps, 7oz
• Elderberry, 12oz
• Blackberry, 3# 3oz
• 5 pints water
• 620g sugar
• 2t pectic
• 0.25g Lallzyme EX
• 1g Opti Red
• 1g Booster Rouge
• 1t calcium carbonate

I combined the first 7 ingredients and gently crushed the fruit. Blackhaws don't really crush very much, they are mostly seed. Then the must got a 3 day cold soak. After rewarming, I added the remaining ingredients. The pH adjusted from 3.16 too 3.4 with a very small amount of calcium carbonate. SG was 1.085. K1-V1116 and away we go.

I made no attempt to control temps, really just a lazy approach to this wine. On day 8 we were at 1.004 and racked to carboy. After another week, racked off the gross lees and added another dose of KMS.

I have no notion what this wine will be like. I would have liked a better balance of fruit but this was the 2017 hand we were dealt.