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- William Bohannon
- 4 5 lbs (2.3 kg) blackberries
- 3 lbs (1.4 kg) sugar
- 1 gallon (3.8 ltr) water
- 1 pkg Montrachet wine yeast
- Boil the berries with some of the water till soft.
- Pour the cooked berries and liquid into a large container with remaining water and sugar stir.
- Allow berries to cool completely in fermentation vessel.
- Prepare yeast starter with warm water yeast and pinch of sugar.
- Allow the starter to "work" for 15 min till foamy.
- Pour the starter into the liquid.
- Seal the container with a winemaking airlock.
- Allow to ferment till bubbles cease (3-4 weeks).
- Decant or siphon wine from sediment.
- Bottle wine into clean bottles or air tight containers.
- Age for several months.
- Blackberry wine can be difficult depending on the acid level of your berries. Too much acid will kill/stunt your yeast...add calcium carbonate (Tums, chalk) NOT BAKING SODA! to reduce acid. The color is glorius but will soon fade. Drink between 3 and 6 months for best enjoyment overall.
For more body add more fruit. For a lighter wine use less fruit.
For sweeter wine start with a little more sugar. For drier wine start with a little less sugar. Consult your local home brewing supply store for instructions and special equipment. To mail order equipment, recipes, instructions...might call E.C. Kraus company Kansas City, MO.
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