ANST -.now A&S...

[Damaris of Greenhill]

Michael Peters wrote:
> 
> Does anyone have a recipe for blackberry wine?
> 
> Yours,
> Mykaru
 
For what its worth, here's mine.

Blackberry Wine (for 5 gallons)

~20 lbs of blackberries
12 1/2 lbs of sugar
5 campden tablets
juice from 2 oranges (also the peels)
water to five gallons 
wine yeast (I used Montrechet)

-Use only sound ripe berries.  Crush fruit and put all ingredients
except yeast in primary fermentor.  

-Add hot water and stir to dissolve sugar.  

-Cover.  When must is cool (70-78 F) add yeast.  Stir the must daily.  
-Ferment 5-6 days or until specific gravity is 1.040.  

-Siphon into carboys and press fruit if you have a press.  

-Attach fermentation locks.  

-Rack in three weeks and again in three months.  

-When wine is stable and clear, bottle.   Wine may be sweetened at time
of bottling with sugar syrup (2 parts sugar to 1 part water).  Add 2
stabilizer tablets to prevent renewed fermentation.  

-Age 1 year.

Source:  Anderson, Stanley F. with Hull, Raymond.  The Art of Making
Wine.  Hawthorne Books, Inc.  New York.
-- 
                    Damaris of Greenhill
                     mka:  Susan Wieland
                           -------
     Moderation in all things, especially abstinence....
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