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Blackberry Wine
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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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