BLACKBERRY WINE (2) [Medium Bodied Dry] (from Jack Keller's website)
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient
Pick fully ripe berries. Wash thoroughly and place in nylon jelly-bag. I freeze the berries first, and then use a mesh bag from the homebrew store. The big bags will line an "ale pail" fermenter. Use more than one bag, if necessary, so that the berries aren't packed in tightly.
Mash and squeeze out all juice into primary fermentation vessel. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours.
Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper, or cover with a blanket or towel) to protect from light, filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) or a sanitized growler, and used for topping up. Top up when all danger of foaming over is past. This is in a few days.
Place in cool (60-65 degrees F.) dark place for three weeks. There should be quite a bit of sediment by this time. Rack, allow another two months to finish, then rack again and bottle in dark glass. I usually bulk age here, especially if I'm oaking.
Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
I really like this dry, with 30 days on French medium toast oak. Multiply the ingredients if you're making more than one gallon of wine. 1 oz of oak is good for a 3 gallon batch, in my experience.
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient
Pick fully ripe berries. Wash thoroughly and place in nylon jelly-bag. I freeze the berries first, and then use a mesh bag from the homebrew store. The big bags will line an "ale pail" fermenter. Use more than one bag, if necessary, so that the berries aren't packed in tightly.
Mash and squeeze out all juice into primary fermentation vessel. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours.
Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper, or cover with a blanket or towel) to protect from light, filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) or a sanitized growler, and used for topping up. Top up when all danger of foaming over is past. This is in a few days.
Place in cool (60-65 degrees F.) dark place for three weeks. There should be quite a bit of sediment by this time. Rack, allow another two months to finish, then rack again and bottle in dark glass. I usually bulk age here, especially if I'm oaking.
Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
I really like this dry, with 30 days on French medium toast oak. Multiply the ingredients if you're making more than one gallon of wine. 1 oz of oak is good for a 3 gallon batch, in my experience.