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.