Home of the BrewNosers

I'm going to try my hand a making a small batch this year. I've got 20 plants, but doubt they will produce enough for my needs this year. Having some trouble locating berries for sale. Any suggestions on finding some? I need 5-7 kg.

Thanks,

Neil

You could try the people pushing then in NS. Liam Taylor iirc.

Sent from my Nexus 4 using Tapatalk 4

http://haskapa.com/about-us/" onclick="window.open(this.href);return false;

Sent from my Nexus 4 using Tapatalk 4

liam taylor is from whom i got mine. the plants wont give you much the first year, but they are really taking off this second year. lot of new growth.

dunno where to get the berry/juice though, but im sure theyd be expensive.

I'm on my third year (10 plants) I think, and yet to see a berry lol. Some plants are odd shaped, but alive. See good new growth.

Sent from my Nexus 4 using Tapatalk 4

I saw quite a few green berries the first year (pollinated flowers or whatever) but all but 2 disappeared before ripening... Might have been animals, no protection over then and they're in a rural area.

My Haskap plants (mostly 3rd year) seem very happy this year. It's the first year I've fertilized them. Lots of new growth and lots of flowers. The deer don't seem to like them, which is an added bonus.

I don't think I'll get close to 5 kg of berries, though. I've tried the Haskpa folks in the past for berries, they didn't have the product to sell. I could try them again this year. There were also several farms which have planted haskap, but some far no one interested in selling or able to do so. Might have to wait for another year.

Nash had contact with them. He brewed with the juice.

Sandy

Contacted LaHave Forrest (Haskapa people). Will see if they'll have any for sale.

Scored 8 lbs of Haskap. Here's the recipe I'm thinking about.

Recipe for Hapkap wine from the net:http://www.fruit.usa...Haskap Wine.pdf

Basically 6 kg Haskap, 4 kg sugar and water to 19 liters

My Haskap juice measurements 15 brix, 2.9 pH, TA 18 g/l

I wish to make 12 l of wine (with 3.63 kg Haskap), and use red grape concentrate instead of sugar, Goal brix 24 and TA 5-6 g/l.

Brix: 3630 g X 0.7 yeilds 2.5 L of juice @ 150 g/l yeilds 381 g sugar from Haskap

Acid: 18 g/l X 2.5l = 45 g From Haskap

Red juice concentrate:(for reference reconstituted 24 brix, TA 7g/l, 23 L)
5520 g sugar in 7.5 L
138 g acid

Goal sugar 24 brix in 12 L, or 240 g/l X 12 L = 2880 g sugar

2880 - 381 (Haskap sugar) = 2500 g sugar needed from concentrate, or 3.3 L of concentrate.

Goal TA 5:
Acid in concentrate is 6 g/l X 23 L / 7.5 L X 3.3 L = 61 g
Deacidify concentrate by 4 g/l to yeild 2 g/l with bicarbonate, yeilds 20 g acid

20 g (Concentrate) + 45 g (Haskap) = 65 g in 12 L = TA 5.4

Add water to 12 L

RC 212 yeast, fermaid K 2 additions, Oak chips, ferment until dry at 75F, punch down 2 x per day.

Very cool. Don't know anything about wine making so I can't comment on the recipe. How much did the8 lb of haskap rub you? They this years (ie did you preorder) or frozen from last year ?

CorneliusAlphonse wrote:Very cool. Don't know anything about wine making so I can't comment on the recipe. How much did the8 lb of haskap rub you? They this years (ie did you preorder) or frozen from last year ?

The Haskapa guys sold me frozen Haspak from last year's harvest. Frozen works for me, as I can make the wine any time, and the fruit releases it's juice more easily. It was pricey at $17 for 2 lbs. That's why I'm only making 3 gallons.

Pretty much the same price as cloudberries, what I was expecting. Looks like a neat plan.

Cool. That's no steeper than I was expecting either. Good luck!

mr x wrote:Pretty much the same price as cloudberries, what I was expecting. Looks like a neat plan.

Rob, Where do you get cloudberries?

Rob Douglas muled some back from nfld for me. Just a local store over there iirc.

Sent from my Nexus 4 using Tapatalk 4

Made the wine yesterday. The Haskap juice (~3 l) clocked it at pH 2.8 and TA 30 g/l!! The red concentrate (12 L reconstitiuted Merlot) was pH 3.5 and TA 4.5 g/l. I added 25g of precipitated chalk to the concentrate, stirred it up the added the deacidified concentrate to the haskap Juice (with skins). Combined w pH 3.25, 21 brix. Will bump up brix to 23 later today. Using 71B which will chew up some Malic acid.



Took off after 12h. Smells really good. Very complex fruit profile. Should be interesting

Racked and stabilized this one. Tastes really young, and a little strange...like a really, really cheap kit. I'll let it sit for 6-12 months to see if it comes around.

mr x wrote:I'm on my third year (10 plants) I think, and yet to see a berry lol. Some plants are odd shaped, but alive. See good new growth.

Sent from my Nexus 4 using Tapatalk 4

There was a guy promoting Haskap berries on CBC radio a month of so back, he said that it takes about five years for the plants to really start being viable...that doesn't mean the birds/animals aren't getting at them.

I know this is an old post, but at the rate wine ages, it may be an appropriate question still...How did the Haskap wine turn out?