Source:

William Bohannon

Serves/Makes:1

Ingredients

• 4 5 lbs (2.3 kg) blackberries
• 3 lbs (1.4 kg) sugar
• 1 gallon (3.8 ltr) water
• 1 pkg Montrachet wine yeast

Preparation

• 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.

Comments

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.