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Blackberry Wine Recipe

Saturday, January 07, 2006

Another recipe that can use grocery store items.

  •   2 (16 oz.) cans of Blackberries in light syrup
  •   2# sugar
  •   2 tsp. acid blend
  •   1/8 tsp. tannin
  •   1/2 tsp. pectic enzyme
  •   water
  •   yeast and nutrient

heat the water. drain the syrup from the blackberries(save) put blackberries in a straining bag. place in primary fermenter. mix 3 1/2 quarts warm water with the blackberries syrup that you saved. check specific gravity. add enough sugar to bring it to 1.090(goal 12% alcohol) pour this mixture over blackberries.add acid,yeast nutrient,tannin,acid blend and pectic enzyme.when cool enough (80 deg) add yeast.let ferment for 5 days then remove strainer bag of berries. ferment until done.
 
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