Blackberry Wine
The following recipe was forwarded by my friend Ed at work. We need to find a proper reference to credit...
Our plan is to use Red Star Cote des Blancs yeast, and stop fermentation around a final S.G. of about 1.020, leaving a sweet blackberry wine with about 9% alcohol.
(3) 16 oz jars Walmart Seedless Blackberry Jam
1 lbs of sugar (measure SG first then add sugar to get a SG of 1.095)
6 to 7 pints of water
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient
1 tsp. Pectic Enzyme
1 packet Premier Cuvee or K1V-1116
Mix everything but the yeast and sugar. Measure the SG and add sugar till you get 1.095. Wait 24-72 hours and then pitch the yeast. Rack into a glass carboy at SG 1.010. Rack once more when the wine is dry. If needed add 1 tsp of pectic enzyme to clear. Bottle good immediately but improves greatly at 6 months.
Ed
John and I started this batch on 10/16/2011
We tripled the recipe to make 3 gallons.
The jars of Blackberry jam were actually 18 ounces, instead of the 16 ounces,
We used 2 tablespoons of the acid blend (that was what was in the pack)
3/8 tsp of tannin
1 tablespoon of Nutrient
1 tablespoon of pectic enzyme
Water to the 3 gallon line in the primary fermentation bucket
We mixed it with the drill paddle for 1 minute to mix it very well.
Specific gravity was 1.10 so we did not add sugar. At this point we let it set until 12:30 on 10/18/2011
10/18/2011- 12:30(noon)- We added 2 packs of the Cote des blancs dry yeast
10/18/2011- 2:00 pm- bubbles noted Woo Hoo!!
10/20/2011- consistent bubbling still noted
10/21/2011- bubbles every 4 seconds noted
10/23/2011- checked specific gravity 1.038-did not rack the wine yet.