Blackberry Wine Recipe

Blackberry Wine Recipe

• Blackberries - 3-1/2 lbs 
• 2 lbs sugar
• 1/8 tsp Metabisulphite (or 1 campden tablet)
• 3.5 qts Water (tap or bottled - not distilled)
• 1 tsp Acid blend
• 1 tsp Yeast nutrient
• 1/2 tsp Pectic Enzyme
• 1 Package Lalvin 1116

Place washed fruit in nylon straining bag and tie. Place bag in fermenter and crush fruit with hands. Add sugar, acid blend and yeast nutrient in fermenter. Add 1 quart of boiling water. Stir well to dissolve sugar. Add remaining water (cool) and Metabisulphite and stir well. After 12-24 hrs add wine yeast. Cover, stir and squeeze bag daily. After 7 days, squeeze all liquid gently from bag and discard. Transfer all liquids into secondary fermentation vessel and place an airlock into opening. Rack after 30 days and add another 1/8 tsp of metabisulphite and 1/2 tsp potassium sorbate. When wine is clear, sweeten or flavor if desired. Recipe yields 1 gallon.