May 21 2009
Blackberry Wine Recipe
They may not be as smart as your cell phone, but they’re way more delicious! (Especially in wine form-see below for more details!)
Ingredients:
4 lb Blackberries (fresh or frozen)
7 pts Water
2 ¼ lb Sugar
½ tsp Acid Blend
½ tsp Pectic Enzyme
1 tsp Nutrient
1 Campden, crush
1 pkg Wine yeast
Starting S.G. 1.090-95
Note: The above ingredients can be purchased all together in a convenient package at letsmakefoodandwine.com!
Method:
- 1. Pick berries when they are fully ripened but not moldy. Remove any stems, leaves, and foreign matter (bugs). Wash and drain the berries using a nylon straining bag (or press), mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
- 2. Stir in all other ingredients EXCEPT yeast. Cover primary.
- 3. After 24 hrs, add yeast. Cover primary.
- 4. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction
- 5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon off wine sediment into glass secondary. Attach airlock.
- 6. When ferment is complete (S.G. has dropped to 1.000-about 3 weeks) siphon off sediment into clean secondary. Reattach lock.
- 7. To aid clearing siphon again in 2 months and again if necessary before bottling.
Tip: Makes a nice dry wine; but for earlier consumption or for slightly sweetend wine, at bottling: add ½ tsp stabilizer, then, stir in ¼ lb dissolved sugar per gallon.
