Hi Friends

I was wondering how long you would leave a blackberry wine to mature after its cleared, I bottled mine on Saterday and couldn't resist having a glass in the night, this led to another glass and another, I polished off the bottle, The wife came down stairs at 06.00 to find me collapsed in the hallway. The wine didn't taste quite ready for drinking it had an acidy or chemical tinge to it and I'm hoping this comes out as the wine matures.
Bye the way, my heads better now.

Tags: how long to bottle condition before drinking beer, how can egg shell clear red wine

I normally age my black berry wine for 6 to 8 months. I made my black berry wine on May 24, if I recall, and it is still aging. October 24 it will be 5 months old. Within the month I plan on bottling a wine that I started on March 14, which will be 7 months old, and a month later bottle some wine I started on april 1st, that will be about 7 or 8 months old.

It is hard to wait until you have been making wine for a long time. Once you have wines coming up in aging it is easier because you can bottle once a month.

After wine gets aged for 6 to 8 months it really does have good flavor. I put it on oak about a month before I bottle. Also add campden and potassium sorbate at that time. When I bottle I run it through a mini jet filter.

I age all of my wines for at least a year. On the average 2 years. Yes, they are tasty and drinkable sooner but after the 2 year mark they are where I am expecting them to be.

Swampwater Brewing wrote:I age all of my wines for at least a year. On the average 2 years. Yes, they are tasty and drinkable sooner but after the 2 year mark they are where I am expecting them to be.

I agree. The longer it ages the better the flavor.

Thanks guys. One thing, is it o.k to mature it in the bottle or should matureing be done before bottling?

Either is fine. You can bottle and store them away or bulk age in a carboy. I am one of the laziest bottlers there is. I have stuff in carboys now that are close to the 2 year mark. I just check the sulfite levels every 6 months to assure they are protected. I have made many batches though and bottled as soon as done fermenting to free up a carboy and stick them in the rack for aging. My storage area is fairly dark and consistent temperature so they age fairly close to cellaring. Your storage conditions (temp and humidity) will affect the aging time.

Great thanks,
Heres another Q,
I've got an elderberry thats not showing any signs of clearing, I made it the same time as my blackberry which cleared up lovely. How long would you guys give it to clear before adding eggshell or finings.

demiJOHN wrote:Great thanks,
Heres another Q,
I've got an elderberry thats not showing any signs of clearing, I made it the same time as my blackberry which cleared up lovely. How long would you guys give it to clear before adding eggshell or finings.

Did you add any pectic enzyme? I like to use 1/2 teaspoon per gallon starting out in the primary.

Did you add any pectic enzyme? I like to use 1/2 teaspoon per gallon starting out in the primary.

Oops, no I never, what should I do now.

You can add pectic enzyme 1/2 teaspoon per gallon or you can add bentonite. It takes a little time but it will clear your wine.

Where do you get pectinase?

I've been wanting to get some for the next time I make a fruit beer.

- Scott

I carry pectic enzyme if thats what your are looking for. I just got in a bunch of wine chemicals i bought in bulk if anybody is looking for some at a good price.
I dont know much about wine or the chemicals but i figured i would just order a bunch of stuff.

Best thing I have used to clear up a red wine was Super-Kleer KC.