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Blackberry Wine

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By: Stanley F. Anderson and Raymond Hull

Ingredients:

  1. 4 lbs blackberries

  2. 2½ lbs white granulated sugar

  3. 1 gal water

  4. 1 level tsp yeast nutrient

  5. 1 tsp acid blend

  6. 1 Campden tablet

  7. ½ tsp pectic enzyme powder

  8. wine yeast

Yields: 1 gal wine

Use only sound ripe berries. Crush fruit and put all ingredients except wine yeast in primary fermentor. Add hot water and stir to dissolve sugar. Cover with plastic sheet. Whenmust is cool (70-75℉) add yeast. Stir the must daily. Ferment 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into gallon jugs or carboys and atach fermentation locks. Rack in three weeks and again in three months. When wine is clear and stable, bottle. Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water). Add 2 Wine-Art Stabalizer tablets to prevent renewed fermentation. Age 1 year.


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  nBlackberry Wine
  a!<span class=p-given-name>Stanley!</span> !<span class=p-additional-name>F.!</span> !<span class=p-family-name>Anderson!</span>
  a!<span class=p-given-name>Raymond!</span> !<span class=p-family-name>Hull!</span>
  iblackberries<tab>4 lbs
  iwhite granulated sugar<tab>2½ lbs
  iwater<tab>1 gal
  iyeast nutrient<tab>1 level tsp
  iacid blend<tab>1 tsp
  iCampden tablet<tab>1
  ipectic enzyme powder<tab>½ tsp
  iwine yeast
  ywine<tab>1 gal
  IUse only sound ripe berries. Crush fruit and put all ingredients
  Iexcept wine yeast in primary fermentor. Add hot water and stir to
  Idissolve sugar. Cover with plastic sheet. Whenmust is cool (70-75℉)
  Iadd yeast. Stir the must daily. Ferment 5-6 days or until specific
  Igravity is 1.040. Strain out fruit pulp and press. Siphon into gallon
  Ijugs or carboys and atach fermentation locks. Rack in three weeks and
  Iagain in three months. When wine is clear and stable, bottle. Wine
  Imay be sweetened to taste at time of bottling with sugar syrup (2
  Iparts sugar to 1 part water). Add 2 Wine-Art Stabalizer tablets to
  Iprevent renewed fermentation. Age 1 year.


[raw source]