Don’t risk a bottle bomb. Calculate your priming sugar needs with this priming sugar calculator.
NWBS Priming Sugar Calculator
Inputs
Gallons (US) or Liters (Metric)
Use the highest temp after fermentation (°F or °C) to estimate residual CO₂.
Adjust:2.3 vol
Tip: choose a style chip, then fine-tune with the slider.
Results
Residual CO₂ (from temp)
0.00 vol
CO₂(T) = 3.0378 − 0.050062T + 0.00026555T² (°F)
Δ CO₂ Needed
0.00 vol
Target − Residual
Beer Amount
—
—
Sugar
Amount
Notes
• Values are by weight, not volume. Use a scale for consistency.
• If Δ CO₂ is negative (target below residual), results show zero.
Beer Temp (for dissolved CO₂)
Your beer already has some CO₂ from fermentation, and the amount depends on temperature. Enter the highest temperature the beer reached during/after fermentation. If you cold-crashed for a long time, a bit more CO₂ may have re-absorbed—use your judgment.
Equation used (T in °F): CO₂(vol) = 3.0378 − 0.050062·T + 0.00026555·T²
Quick CO₂ primer: “Volumes” = the volume of CO₂ at 1 atm and 0 °C relative to the volume of beer.
Don’t Over-Prime
The calculator adds sugar to move from the current CO₂ to your target. For bottling, I often use 3.5 oz (by weight) of dextrose for 5 gallons—about 2.1 volumes. More sugar = increased risk of gushers, swollen caps, and (in the worst case) bottle bombs.
Sugar notes
Corn sugar = dextrose (~91% fermentable).
Table sugar (sucrose) is 100% fermentable and works fine.
DME is an option; this tool assumes ~68% attenuation for DME.
Measure by weight (not cups)
All results are by weight. Use a scale—measuring cups trap air and vary by brand. For repeatable carbonation, weigh it.
September Issue of The Hotbreak Newsletter
What do apples, hops, and rare wine have in common?
They’re all packed into this month’s newsletter — with gear rentals, fresh-hop events, and once-a-year wine kits.
If September were an aroma, it would likely be apples and green hops. The store smells like both today, which is a nice break from the usual smell of grain dust and spilled quality control samples.
First, the Limited Edition winemaking kits from Winexpert are available for pre-order. They’re like Willy Wonka’s golden tickets each year, without the candy, of course, you get to make wines that taste like something that would be packaged in a $50 bottle. Winexpert’s Limited Edition winemaking kits are now available for pre-order. “Please be sure to act fast! Like a squirrel on espresso trying to outrun a hungry hawk!”
Second, I’m excited to announce our new cider rental department. We finally bought crushers and presses that can handle the bumper crops hanging over all our backyards. One apple tree? Congratulations, you’ve got Apple problems. We’ve got solutions.
And speaking of seasonal brews, it’s fresh-hop season. That magical, slightly frantic window when hops go from bine to brew kettle in the span of a day. If you’ve never brewed with fresh hops, now’s the time. It’s messy, aromatic, and totally worth it!
Lastly, a teaser: our next episode of The Beer Craft, Beer, and Brewing Podcast is all about cider. We’ll be diving into the world of apples, fermentation quirks, and why hard cider deserves a spot right next to beer in your fridge. Keep an eye (and an ear) out — it’s going to be a juicy one.
Until then, may your fermenters remain full and your kegs never kick too soon.
One apple tree is all it takes to go from “harvest joy” to “what do I do with 400 pounds of fruit?” That’s where we come in. Our new Cider Crusher & Press Rentals are here to turn your backyard bounty into crisp, drinkable glory.
Press Rentals
Large Cider Press – $40/day + $50 deposit
Small Cider Press – $35/day + $50 deposit
Crusher Rentals
Large Apple Crusher – $50/day + $50 deposit
Small Apple Crusher – $20/day + $50 deposit
Mix and match to fit your crop. Bring the apples, bring some friends, and maybe bring a towel (things can get a little juicy).
More Rentals Coming Soon
Apples aren’t the only thing on tap. We’re rolling out even more rental gear to make brewing and pouring easier:
Jockey Box Rentals – Perfect for your next party or wedding, because serving beer from a picnic cooler just doesn’t cut it.
Mash & Boil Electric Brew Stand Rentals – For those who want to try all-grain brewing without investing in the big setup.
Stay tuned — more details are on the way, but we promise it’ll make your brew days smoother and your parties way cooler.
Fresh Hop Harvest at Hop Skagit
It’s the one time of year when brewers turn into foragers. Hop Skagit in Mount Vernon is opening their hop yard to the public, and you’re invited to get your hands sticky. Snip hops right off the bine, drop them in your bucket, and head home to brew a beer that only exists for a few short weeks each fall.
U-Pick & Wreath Schedule
Varieties are available based on crop readiness — so think of it as a treasure hunt. No guarantees, just whatever’s bursting with flavor that week. Bring your own bucket (or four), and be ready to pick:
Sept 7 • 10 AM – 1 PM
Sept 12 • 4 PM – 6 PM
Sept 13 • 11 AM – 2 PM
Sept 20 • 1 PM – 4 PM
These sessions run alongside hop wreath-making workshops, so whether you’re here for the kettle or the craft table, there’s plenty to enjoy.
Why It’s Worth It
Fresh hops give you flavors and aromas that can’t be captured once they’re dried and packaged. Think vibrant citrus, green spice, and a punch of resin that screams “harvest.” Plus, wandering a hop yard under 20-foot bines is an experience in itself.
If you’ve got hops growing in the yard, you already know they’re one of the most beautiful plants in a brewer’s garden. Those towering bines look like something straight out of a beer cathedral, and when they start dangling with cones, you know it’s nearly showtime. The question I hear the most this time of year is simple: “When do I harvest my hops?”
The good news is, hops don’t keep secrets very well. By late July through September, depending on variety and weather, they’ll start showing you the signs. Cones go from springy to papery, the edges dry and curl a little, and when you split one open lengthwise, you should see a generous dusting of golden yellow lupulin glands—the sticky resins we’re really after. If about a third of your plant is looking dried out, that’s usually your green light.
Now, once you’ve got that bucket (or four) filled, the next big question is how to use them. This is where things get fun. Fresh hops aren’t just ingredients; they’re personality. And to get the most out of them, you’ll want to lean on late hopping techniques.
THE TROUBLE WITH BITTERING
Here’s the hard truth: tossing your homegrown hops in at 60 minutes is usually a waste. Without lab testing, you don’t know their alpha acid contribution, and chances are your “fresh hop IPA” will end up tasting a little thin. Plus, most of what you’re holding is water weight. That means if you normally use 2 ounces of pellets, you’re looking at more like 8–10 ounces of fresh cones to get anywhere near the same punch.
UNLOCKING FLAVOR WITH LATE HOPS
So where do fresh hops shine? In the places where aroma and flavor matter most:
Hop Bursting – Add a massive charge of hops in the last 5–10 minutes of the boil. You’ll get waves of aromatics without bittering much.
Whirlpool Hopping – Once the boil is over, drop your hops into the still-hot wort as it cools. This “hop stand” preserves delicate oils that would burn off in a full boil, giving you depth and balance instead of raw bitterness.
Dry Hopping – Adding hops straight to the fermenter after primary fermentation infuses pure aroma into the beer. Fresh hops work beautifully here, but remember: oxygen is the enemy. One pro trick is to open your hop bag inside the fermenter to minimize air exposure.
Each of these techniques allows you to showcase the true character of your backyard harvest, not just its bittering potential. And if you combine them, you can build layers of hop expression that rival commercial IPAs.
PUTTING IT ALL TOGETHER
This time of year, I like to brew something that celebrates freshness for what it is—seasonal, fleeting, and special. A simple pale ale or IPA with a clean malt backbone and plenty of late additions is the perfect canvas. You don’t need to get fancy; the hops are the star. Pick a yeast that plays nice, bump your batch size up a little to account for wort loss, and embrace the sticky mess of brewing with hops you picked yourself.
THE TAKEAWAY
Growing hops is fun. Brewing with them is even better. But brewing with them the right way—that’s where the magic lives. Forget chasing perfect IBU numbers. Instead, think about layers of aroma, flavor, and freshness. That’s what turns a backyard harvest into a one-of-a-kind beer you’ll never taste again, even if you plant the same hops next year.
So grab your shears, fill your buckets, and let the hop gods decide what you’ll brew. September only comes once a year—make the most of it.
A ONCE-A-YEAR JOURNEY IN A GLASS
Every January, winemakers around the world release their most anticipated bottles — but home vintners have a tradition of their own: the Winexpert Limited Edition™ Collection. For more than 30 years, this annual release has been the crown jewel of craft winemaking, offering adventurous blends and rare varietals you simply can’t find in standard kits.
This isn’t about everyday wine. It’s about discovery. Each vintage brings a passport to some of the world’s most exciting wine regions — France’s Languedoc, Argentina’s Mendoza, Australia’s Riverland, the Pacific Rim — and invites you to create wines that will surprise even your most seasoned friends.
The best part? You don’t just drink these wines — you craft them yourself. From fermentation to bottling, you’ll watch them evolve, learning the story behind every grape along the way.
But here’s the catch: quantities are strictly limited. Once the pre-order window closes, these kits vanish. There are no second chances, no extra batches. The winemakers move on to next year’s collection, and anyone who hesitated misses out.
This year’s lineup is particularly special: five bold, distinctive wines ranging from elegant whites to powerhouse reds. Whether you want something crisp for spring dinners, rich for winter gatherings, or a bottle to tuck away in your cellar, there’s a kit waiting to earn its place on your rack.
WHY RESERVE EARLY?
Scarcity: These kits are made in small runs and sell out every year.
Exclusivity: You won’t see these blends offered again.
Value: Premium winemaking at a fraction of the cost of retail bottles.
Craft winemaking has always been about patience, reward, and pride in sharing. With the Limited Edition Collection, that pride comes with a sense of adventure — a chance to say, “I made this. And you can’t buy it anywhere else.”
👉 Reserve your Limited Edition kits today. Just reply to this email and make 2025 a vintage to remember.
Keep reading for this year’s lineup!
You can read up on each of these wines by clicking the image or the following links to a detailed PDF.
From summer sours to winter warmers, we aim to capture the feel and flavor of each season in our unique Private Collection releases. These exclusive strains are either selected from our extensive culture collection or a little something experimental we’ve been working on, but they are always a limited release. Explore this season’s strains below.
We order nearly every week, which makes special orders easy. If you want to try something a little different, drop us a line.
We thank you for your continued support.
At Northwest Brewers Supply, we understand that in today’s market, you have many choices of products from many different suppliers; though we try to stock all the essentials and some, we have many, many more items available through our vendor partners.
Here are some links to our most common vendors. Special orders are easy and we order regularly.
This is a great way to get all the items you want and need meanwhile supporting your local homebrew shop. Go ahead take a peek, and remember your business is always appreciated!
L.D. Carlson -General supplies and ingredients, Winexpert wine kits, and many other items. Brewmaster Wholesale– draft equipment, brewing hardware, and many unique items. Special orders on yeast from White Labs, Omega, Giga, and Imperial Organics usually go out on the 1st and 15th of the month. (Limited by vendor availability) BSG Handcraft– Weyermann malts, gear, hardware, and hops. Wyeast Laboratories– access to Wyeast labs full yeast portfolio. Special orders placed every Saturday, arriving typically on the following Thursday.
If you’ve enjoyed a class, a beer kit, or even just one of our terrible puns, we’d be incredibly grateful if you took a moment to leave us a review. It helps more folks find us, trust us, and dive into the world of homebrewing with confidence. Plus, we read every single one (and yes, we smile like goofballs when we do). You can leave your review here: https://g.page/r/CQe9GJk9W3jaEAE/review
Cheers
Here is what other people are saying:
Mitchell Rhodes
Fantastic experience, even though they were out of a few of the ingredients, the very knowledgeable associate suggested suitable replacements.
Not All Scotch Is Whisky: A Malt-Lover’s Guide to Scotch Ale
Not All Scotch Is Whisky: A Malt-Lover’s Guide to Scotch Ale
“You see the word Scotch on a beer label and your brain does a little flip,” I joked on the podcast. Many of us picture whisky, peat, fire and kilts. What you’re actually holding is a malt‑rich beer that never saw a barrel and doesn’t care about hops. That mix‑up is part of the charm. Scotch Ale, or Wee Heavy if you want to sound like you’ve been to a bottle share, is a misread style that deserves better. It isn’t whisky and it isn’t a smoked beer. It’s a celebration of malt, patience and history. Let’s break down where it came from, what makes it tick and how you can brew and enjoy it at home.
How the Scotch Ale Was Born
In 18th-century Edinburgh, brewers sent strong ales to the Continent and the Americas. These beers needed to travel well, so Scottish brewers made them sweet and sturdy. Local ingredients, like soft Scottish water, native barley, and even heather, gave them a smooth profile.
As brewing became industrialized in the 18th and 19th centuries, thermometers, hydrometers, and better transport allowed for standardized production and aging of beer. Pioneers like William Younger and Robert McEwan experimented with aging to bring out deeper caramel flavors. Stronger versions with more alcohol appeared. The name “Scotch Ale” was primarily used for export; at home, people referred to their beers by their strength.
The shilling system reflected price per cask; bigger numbers meant stronger beers, even after the price link faded during the early 20th century bjcp.org
Scotch Ale and Whisky: Name Confusion
Scotch Ale and Wee Heavy are often considered the same in modern craft beer circles, and many people assume they must taste like whisky. American brewers took the old name and created big, boozy beers—eight, nine, or even ten percent—and added extra caramel malt. Beers like Founders Dirty Bastard and Oskar Blues Old Chub showcase this style: they are full of caramel and dark fruit with a hint of smoke. Some versions even add smoked malt, but smoke isn’t part of the original style.
Scotch Ale and the Smoke Myth
A long-standing myth suggests Scotch Ale should taste like a dram of Islay whisky. Brewing history tells a different story: Scottish brewers didn’t use peat-smoked malt. Peat is used in whisky distilling—distillers dry barley over peat fires, which gives the spirit its distinctive smoky flavor. Today, brewing malt is dried by coke or modern kilns. The Beer Judge Certification Program (BJCP) states that smoked malt isn’t traditional, and smoked versions fall into a different competition category.
That doesn’t mean you can’t experiment with smoke. Our own Freedom Fighter Scotch Ale kit features a touch of peated malt, allowing us to enjoy the subtle hint of smoke. We know it’s not part of the style, but that beer is too good to change now. It’s a fun twist, not a strict rule.
Malt Rules: Scotch Ale Ingredients and Flavor
A great Scotch Ale focuses on malt. Imagine caramel, toffee, toasted bread, raisins, and figs; hops are added to prevent the beer from being too sweet, but they shouldn’t dominate the flavor. Here’s what matters:
Base malt: Most of the grain should be high-quality pale malt, such as Maris Otter or Golden Promise. Add Munich or Vienna for bread-crust flavors, Crystal 60–80 °L for caramel depth, Melanoidin or Aromatic for biscuit, and a little roasted barley to darken the color.
Hop restraint: English hops, such as East Kent Goldings, Fuggles, or Styrian Goldings, provide a gentle earthiness. Bitterness typically ranges from 17 to 25 IBU.
Clean, cool fermentation: Scottish beers tend to be weaker, sweeter, and fermented at a cooler temperature than their English counterparts. Cooler fermentation reduces fruity esters, allowing the malt to take center stage.
Body: Mash in the mid-150s (°F) to create a chewy mouthfeel. Higher finishing gravities give a warming finish without becoming syrupy.
Grain & Hop Mix for 5 Gallons
70–85 % base malt (Maris Otter or Golden Promise). 5–10 % Munich or Vienna. 5–10 % Crystal 60–80 °L. Up to 5 % Melanoidin or Aromatic. 1–2 % roasted barley.
Hops: Add East Kent Goldings, Fuggles or Styrian Goldings at the start of the boil to reach 17–25 IBU.
Clearing Up Common Myths
“It’s peaty like whisky”
No, it isn’t. Traditional recipes don’t use peat‑smoked malt. bjcp.org. Any smoke you taste is from barrel ageing or a brewer’s playful twist.
“It should be thick and syrupy.”
Wee Heavy is rich, but a good one finishes smooth. High finishing gravity gives body, but cool fermentation and yeast management keep it from sticking to your tongue. bjcp.org.
“It’s just a strong British ale”
Scotch Ale came from British old ales, yet it followed its own path. Scottish beers are weaker, sweeter, darker, and less bitter than similar English beers and ferment at a cooler temperature. bjcp.org.
Scottish vs. American Takes
Topic
Scottish tradition
American brewpub version
ABV
6–7 % for a Wee Heavy
Often 8–10 %+.
Fermentation
Cool and clean with low esters
Warmer. can show fruity notes.
Grain bill
Mostly pale malt with small amounts of crystal and roasted malts
Warmer can show fruity notes.
Smoke
None
Sometimes added.
Finish
Sweet yet clean
Heavy on specialty grains and adjunct sugars.
Homebrewing Scotch Ale: A Project with Rewards
Why give it a try?
Few beer styles repay patience like Scotch Ale. High gravity and low hops mean this beer ages gracefully, teaching you about body, mash temperature, and conditioning. It’s also a forgiving base if you want to experiment with oak ageing or a hint of smoke.
Secondary: Add 4 oz of untoasted oak chips for a week or two.
Bottle with priming sugar and stash it for at least a month.
Bottle and age: Drinkable in a month, but it’s best after three to twelve months.
Tip: Use a healthy yeast starter for high-gravity brewing. Leave some headroom or use a blow-off tube, as fermentation can get lively. Taste often during oak aging. Patience matters; the beer doesn’t come together until it has sat for several weeks or months.
” I know the peated malt is not part of the style but this beer is just too good to change it just because of a style suggestion. Brew what you want. This is the way.”
Scotch Ale Food Pairing and Pouring
How to serve a Scotch Ale
Use a snifter, tulip, or nonic pint. Those shapes let you swirl and sniff. Serve at a slightly warmer temperature than fridge temperature—around 50–55 °F—so the malt sweetness can open up.
Carbonated Scotch?
Keep the carbonation moderate. Too much fizz makes the beer thin; too little and it feels flat. A gentle sparkle lifts caramel notes and dark fruit.
What to Pair with a Perfect Scotch Ale
Malt loves rich, roasted or caramelised foods. Try:
Roasted lamb, beef, or game with herbs.
Smoked sausage, bratwurst, or short ribs. Sweet malt balances salt and fat.
Shepherd’s pie or Scottish meat pies.
Aged cheddar or blue cheeses such as Stilton or Gorgonzola.
Desserts like sticky toffee pudding, bread pudding with whisky cream, chocolate torte, or maple‑glazed pecan pie.
Or skip the food
Some of the best pairings aren’t edible. A flannel blanket, a good chair, and a second pour. This beer pairs well with quiet snowfall, fire pits, or reading darker stories. It’s a go‑to for friends who want something “strong but smooth.”
Why Slow Beer Matters
When the craft‑beer scene is full of hazy IPAs, pastry stouts, and flashy cans, Scotch Ale stands apart. It isn’t trendy. It’s malty and slow and improves with time scotbeers.com. Brewing and cellaring a Wee Heavy teaches you to pause and appreciate the process. Over time, the caramel softens, oak blends into the base, and the alcohol warms rather than burns. The beer ends up tasting like time well spent.
If you brew this style, consider making a double batch. Hide some bottles in a dark corner and forget about them. Months later, when the beer scene feels noisy and hop‑heavy, you’ll find a bottle that waited quietly. It will taste like patience, tradition, and the malty heart of Scotland.
For those who want to try our version with a hint of peat and oak, Northwest Brewers Supply offers the Freedom Fighter Scotch Ale kit in both all‑grain and extract options. You supply the patience; we’ll provide everything else.
Blond stout sounds like an oxymoron. Then again, so does Black IPA. So what is it? Have you ever missed the rich, roasted flavors of a stout during the summer but couldn’t bring yourself to drink something so dark or heavy in the heat? Then, you are not alone. Many brewers shy away from dark beers in the summertime, but we have the perfect solution: the Blonde Stout.
The Blonde Stout has all the chocolate, coffee, and full-body goodness you would expect from a bold stout, yet it comes in a deceptively light and refreshing pale package. Like the Black IPA in its day, we are throwing your appearance assumptions solidly into reverse. In any case, prepare to have to have your mind blown.
A Light Stout to Subvert Expectations
Though the Black IPA (sometimes known as a Cascadian Dark Ale, or CDA), like Octopus Ink kit, may not be as well-known today, it once took the beer world by storm. Combining the big, bold hops of an IPA with the rich, dark malt character of a stout. It was a revelation. It was transformative. The Black IPA arrived on the beer scene in the late 1990s and was a prime example of how brewers love to play with expectations and create new experiences by combining seemingly opposing elements.
A pale stout would still need to keep its core flavors intact without the color additions. Traditionally, we use dark roasted malts like chocolate malt, roasted malts, and black malts to provide the coffee, bittersweet chocolate, burnt marshmallow flavors, and the drying finish from the tannins in the roasted husk. However, the source for all these flavors comes from roasted malts.
The Evolution of a Pale Stout
More than mere wordplay, a light stout for the summer will need to impart a rich coffee flavor, and to achieve that, we will use… wait for it… coffee. I know what you’re thinking: won’t the coffee stain my beer as it does to my shirt? Relax, don’t worry, have a homebrew. The reality is that a 32oz of cold-brewed coffee, diluted in 5 gallons of a summer stout, will barely tint this pale ale.
Chocolate is an easy flavor to source. The problem is the Cocoa butter. Fats or lipids will destroy any possibility of head retention in beer. Chocolate has cocoa butter added along with dairy and sugar. On the other hand, Cacao nibs do not have additional fats added. Cocao nibs soaked in Vodka serve multiple functions here. The Vodka sanitizes the cocoa nibs, aids flavor extraction, and raises the ABV. That’s winning.
Mash Schedule: Single-infusion mash – 154°F for 60 minutes
Hops: 1 oz. East Kent Goldings 6.4% AA – 60 minutes 1 oz. Fuggle 4.2% AA – 10 minutes
Yeast: First Choice: Wyeast 1084 Irish Ale Yeast (2 packs or an appropriate starter)
Extras (add at the packaging phase): Extras:
3 oz. cacao extract
To prepare: Soak 2 oz. of cacao nibs in 6 oz. Vodka for four days. Strain the mixture, freeze, and remove the fat cap before adding to the beer.
1 pint of cold-brewed coffee extract
To prepare: Soak 1 cup of coarsely ground quality coffee in 2 cups of cold water for 12-24 hours. Strain through a coffee filter or a fine-mesh sieve before adding to the beer.
Optional: Add lactose at packaging time for a slightly sweeter finish.
A New Twist
Summertime is not limited to pale ales, IPAs, and Lagers. A blonde stout bridges the gap between the seasons and satisfies your desire for a roasted character and richness. Whether you’re reminiscing about the first time you tried a Black IPA or simply looking for a new way to surprise your friends, the Blonde Stout promises to deliver a memorable experience with every sip.
Open the Door to Blackberry Wine
-Ben Holm 3.9.24
Free for the picking, blackberry wine is the perfect way to start your own winemaking journey. Every year, a free bounty is begging to be made into wine. When the topic of home winemaking bubbles up in conversation, grapes usually steal the spotlight. After all, saunter into any wine shop, and you’re greeted by shelves sagging under the weight of bottles filled with Pinot Noir, Zinfandel, and Cabernet. But what if I told you that the winemaking world extends far beyond the grapevine into the lush realms of the everyday garden variety fruits? Yes, including the humble Blackberry.
The Unexplored Avenues of Fruit Wines
The art of home winemaking has evolved significantly, making it a breeze for enthusiasts to craft exquisite wines from affordable, garden-variety fruits. These aren’t your granddad’s back-shed brews; we’re talking about apple wines that dance on the palate with the complexity of a $20 Sauvignon Blanc and berry wines that stand up to a flat iron steak as boldly as any grocery store Syrah.
Making wine from fruits like blackberries follows the same foundational process as using grapes, with a few tweaks here and there to ensure the final product sings with flavor.
The Blackberry Wine Ballet
Imagine taking plump, juicy blackberries and transforming them into a wine so rich and flavorful that it surprises even the maker. The process begins with determining the right amount of fruit per gallon, adjusting sugar levels, and fine-tuning the juice’s acidity. Though it sounds like a high-wire act, it’s quite straightforward and requires minimal time. The real magic lies in the creativity and personal touch you bring to the process.
How Much Fruit Do You Need?
You’d typically start with about 15-20 pounds of fruit for 5 gallons of blackberry wine. 2 to 4 pounds per gallon if you’re starting small. This is, of course, just a guideline. The beauty of home winemaking lies in the ability to customize. Want your blackberry wine to have the robustness of a dessert wine? Feel free to add more fruit. Prefer something lighter? Reduce the fruit amount accordingly.
The process of fermenting blackberry wine is akin to conjuring a potion. It involves letting the fruit pulp mingle with the juice during the initial stages of fermentation, unlocking the deep colors, complex flavors, and stabilizing elements that give the wine its character and longevity.
Sugar, Spice, and Everything Nice
Adjusting the sugar level is more than a mere step; it’s an opportunity to infuse your wine with a unique touch. Whether you choose cane sugar, corn sugar, or even honey for a hint of floral notes, each choice adds a new dimension to your wine. 2 ¼ lb per gallon should get you into the 1.090-1.095 range on your hydrometer.
The Acid Test
Balancing acidity is crucial in winemaking, affecting taste and fermentation. There is a reason we squeeze a lime on our tacos. The acid makes it taste better. Simple tools like pH strips or a titration kit ensure your blackberry wine has just the right amount of zing, making it taste naturally fruity and utterly delicious. Start with ½ tsp per gallon of an acid blend if that is outside your range.
Artful Additives
A century of study has given us, as home winemakers, a slate of products our grandparents would have loved to play with. Most of what we do is about mitigating what we know happens in our wines. Pectic Enzyme will help increase the juice yield by breaking down cell walls. This will also reduce haze in the finished product. Hazy wines are not yet a thing. Nutrient blends provide more availability to our yeast than the handful of raisins or banana peels ever could. Biologically, yeast needs nutrition, just like us. When we are malnourished, our performance lags. So, too, can yeast. A long fermentation is often screaming for nutrition. Off-flavor development is another concern. Malnutrition can cause stress for our yeast, and when yeasts are upset, you will taste it.
Blackberry Wine: The Final Pour
After the fermentation magic concludes, you’re not just left with wine; you’re left with a canvas. This is where you get to play, adjusting the sweetness, experimenting with blends, or even adding spices to elevate your blackberry wine from great to unforgettable. If you want to read more on backsweeting, check out this article I wrote for a previous issue. Back Sweeting Wine
Sweetening the wine to taste can significantly enhance its fruity character. A dash of sugar can bring out the berry’s natural flavors, while a sprinkle of creativity in spices or oak chips can add complexity. Be sure to stabilize your wine before adding sugar. Self-emptying bottles only sounds like a good idea.
Tie a Ribbon on it.
Embarking on the journey of blackberry winemaking opens the door to a world where creativity and science meet. It’s a delightful adventure that rewards you with a bottle of wine and a story to share. So, why not dive into the vibrant world of fruit wines, where blackberries await to be transformed into your next homemade masterpiece? Cheers to the joy of winemaking, where every sip tells the tale of a journey from berry to bottle.
Ready to get started? A 1-gallon fruit wine starter kit is available. You pick the fruit and we have the rest for $59.99.
