
Ingredients:
One 96 oz can of Blackberry Fruit Base
6 cans warm water (4.5 gallons)
14 lbs. corn sugar or 12 lbs. white table sugar
6 tsp. acid blend
4 tsp yeast nutrient
2.5 tsp pectic enzyme
5 tsp potassium bisulfite solution
1 pkg Red Star Premiere Cuvee wine yeast, or Cote des Blanc wine yeast for a sweeter wine
2.5 tsp potassium sorbate to stabilize
Instructions
1. Sanitize all equipment and utinsils with bisulfite solution (5 tsp potassium bisulfite in 1 cup water).
2. Put fruit into straining bag, tie bag and add to fermenter
3. Add all ingredients EXCEPT for the last TWO.
Stir well to dissolve sugar. Starting Gravity should be about 1.085-1.090.
4. Cover and let sit overnight to allow SO2 to be released.
5. Sprinkle yeast on top of juice (must). Temperture should be 70-80 deg. F.
6. The next day, stir top half of must. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
7. When gravity reads 1.040 remove bag of fruit. Press and strain juice from pulp and discard the pulp. Siphon must into secondary vessel, like a carboy. top up with water to minimize airspace and attach airlock.
8. Siphon wine again in 3-4 weeks when gravity reads 1.010 to 1.000. Add 1 tsp bisulfite solution per gallon of must.
9. After wine is clear (2-3 months) stabilize to prevent renewed fermentation and sweeten with wine conditioner to taste if too dry.
10. Wine can be drunk at this point, but will benefit with aging of 6 months to one year.
Other products in the category Wine Making / Fruit Wine Bases:
Elderberry Fruit Wine Base -- This bluish-purple berry is grown in Oregon and makes a superior wine. This elderberry base is actually a concentrate. Click for sample recipe. Makes 5 gallons.
Raspberry Fruit Wine Base -- An Oregon grown gem, bright red, medium sized berry with the familiar flavor. Click on name for sample recipe
Strawberry Fruit Wine Base -- Click on name for typical recipe and instructions. A mix of strawberry varieties selected for their superior flavor and stweet/tart balance. Oregon strawberries are smaller but more flavorful than those grown elsewhere.
Peach Fruit Wine Base -- Lake variety peach fruit with outstanding flavor, grown in Oregon and California orchards. Click on name for sample recipe.
Blueberry Fruit Wine Base -- Elliot variety of blueberry, a high bush berry, sweet with a hint of tartness, grown in Oregon. Click on name for sample recipe and instructions.
Cherry Fruit Wine Base -- Lambert, a black, tasty fruit with superb cherry flavor. Click on name for a sample 5 gallon recipe.
Plum Fruit Wine Base -- Italian variety plum, large delicious black-purple fruit with yellow-green flesh, from Oregon. Click on name for typical recipe.
Apricot Fruit Wine Base -- Patterson variety of apricot, grown in California. Known for full flavor and aroma. Click for sample recipe! Makes 5 gallons
Apple Fruit Wine Base -- Recipes for 3 and 5 gallons of apple wine are shown on the can. Good for cider, too!
Marionberry Fruit Wine Base -- A variety of blackberry, developed in Oregon with large fruit and intense flavor. Click on name for sample recipe
Boysenberry Fruit Wine Base -- A large, long "blackberry" with few seeds and robust raspberry-like flavor.
Cranberry Fruit Wine Base -- Dark red fruit with characteristic tartness, grown in Washington state. Click on name for typical recipe
Loganberry Fruit Wine Base -- A tangy purplish-red cross between wild blackberry and red raspberries grown in Oregon
Gooseberry Fruit Wine Base -- Oregon grown, pale green fruit with superior flavor. Click on name for typical recipe.
Oregon Fruit Purees - Many Flavors! -- Want to add a little fresh fruit flavor to your wine or beer? These purees contain 3 lbs, 1 oz of pure fruit. Adds a fruit twist to any wine. Use at primary fermentation. Choose from 5 popular flavors! No seeds, skins or crushing of solid packed fruit.
RELATED PRODUCTS
Cote Des Blancs Wine Yeast -- for a sweeter wine
Premier Cuvee Wine Yeast -- for a drier wine