Blackberry Wine

http://online-cookbook.com

Blackberry Wine

Recipe Information
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.

Recipe Information

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.