tenant

Author Topic: Blackberry Wine (Semi-Dry)  (Read 971 times)

0 Members and 1 Guest are viewing this topic.

Offline Little Feather

  • Administrator
  • Hero Member
  • *****
  • Posts: 855
  • Karma: 2
  • Home on the Nest
    • Back 40 Books, Poultry Photos
Blackberry Wine (Semi-Dry)
« Reply #1 on: July 08, 2008, 09:09:25 AM »
    * 4 lb blackberries
    * 2-1/4 lb granulated sugar
    * 1/2 tsp pectic enzyme
    * 1/2 tsp acid blend
    * 7 pts water
    * wine yeast and nutrient

Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-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 jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]