Blackberry Wine
A sweet dessert wine with a beautiful blackberry flavor.
Servings: 20 glasses (1 gallon, about 4 bottles)
Ingredients
- 4 lbs blackberries fresh or frozen
- 2 1/4 lbs sugar about 4 1/2 cups
- 1/4 tsp tannin powder
- 1 tsp acid blend
- 1/2 tsp Pectic Enzyme
- 1/2 tsp yeast nutrient
- 1 packet wine yeast preferably sweet wine yeast
- water to fill
Instructions
- Sanitize all equipment.
- Smash blackberries and sugar together in a primary fermentation container.
- Bring 1 quart of water to a boil and pour over the blackberries and sugar. Stir to dissolve the sugar.
- Allow the mixture to cool to around 70 degrees and add the remaining ingredients, adding enough water to fill your 1-gallon fermenter.
- Seal the fermenter with a blow off tube (this ferments a bit violently for a water lock) or leave open for the first part of the primary ferment, just covered with a towel. Stir the mixture daily for 5-7 days until the most vigorous fermentation is complete.
- After about a week, wrack the blackberry wine into a glass carboy (narrow neck) and seal with a water lock. Allow the mixture to ferment for about 3 months before racking again.
- At this point, allow the mixture to ferment for 8-12 months before bottling.
- Allow the blackberry wine to bottle age at least 6 months before tasting.
Nutrition
Calories: 236kcal | Carbohydrates: 60g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 148mg | Fiber: 5g | Sugar: 55g | Vitamin A: 194IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg