I used Jack Keller's recipes (scaled up to 5-gallons): 22 pounds of Blackberries grown in my backyard. I bought 10 pounds of locally grown blueberries.
BLACKBERRY WINE (2) [Medium Bodied Dry]
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast (I used Lalvin RC212) 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]
HIGHBUSH BLUEBERRY WINE (2)
(Medium Bodied)
2 lb. blueberries
1 cup red grape concentrate
1 3/4 lb. granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1/4 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast (I used Lalvin RC212)
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, Campden and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 12 hours. Add crushed and dissolved Campden tablet and set aside another 12 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is below 1.030 (about 5 days), strain juice from bag, stir, and transfer liquid into glass secondary fermentation vessel. Attach airlock and place in warm place. Rack in three weeks and again in two months. When wine is clear rack again, stabilize and add red grape concentrate. Wait 30 days and bottle. Allow a year to mature. [Author's own recipe]
BLACKBERRY WINE (2) [Medium Bodied Dry]
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast (I used Lalvin RC212) 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]
HIGHBUSH BLUEBERRY WINE (2)
(Medium Bodied)
2 lb. blueberries
1 cup red grape concentrate
1 3/4 lb. granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1/4 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast (I used Lalvin RC212)
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, Campden and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 12 hours. Add crushed and dissolved Campden tablet and set aside another 12 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is below 1.030 (about 5 days), strain juice from bag, stir, and transfer liquid into glass secondary fermentation vessel. Attach airlock and place in warm place. Rack in three weeks and again in two months. When wine is clear rack again, stabilize and add red grape concentrate. Wait 30 days and bottle. Allow a year to mature. [Author's own recipe]
