Recipes-How To Make BLACKBERRY WINE




BLACKBERRY WINE (1) [Heavy Bodied]


6 lb. blackberries
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
7 pts. water
wine yeast and nutrient


Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BLACKBERRY WINE (2) [Medium Bodied Dry]


4 lb. blackberries
2-1/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1/2 tsp. acid blend
crushed Campden tablet
7 pts. water
wine yeast and nutrient


Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


BLACKBERRY WINE (3) [Medium Bodied Sweet]


4 lb. blackberries
3 lb. granulated sugar
1 gallon water
wine yeast and nutrient


Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain throught very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BLACKBERRY AND BANANA MADEIRA-TYPE WINE


6 lb. blackberries
2 lb. bananas
1 pt. white grape concentrate
2 lb. granulated sugar
1 gallon water
1/2 tsp. pectic enzyme
Madeira wine yeast and nutrient


Peel bananas and slice thinly, discarding the skins. Boil the banana slices in 5 pts. water for 30 minutes. Meanwhile, crush the blackberries in primary fermentation vessel. Strain the hot liquor over the crushed blackberries into primary fermentation vessel and add nutrient. When liquor cools to lukewarm (70-75 degrees F.), add pectic enzyme and yeast. Cover well and ferment on the pulp for two days. Meanwhile, dissolve sugar into 1 pt. boiling water, making syrup. When cool, pour into sterile bottle and set aside. After must has fermented two days, strain through fine nylon sieve add press pulp lightly. Add the grape concentrate and mix, then pour into secondary fermentation vessel. Add sufficient syrup to bring volume up to 7 pts., then fit airlock. Hereafter, check specific gravity daily and add 1/2 cup syrup each time s.g. drops to 1005 or less. When fermentation ceases completely, allow wine to settle additional 3-4 days, then siphon off sediments. Place secondary fermentation vessel (with airlock attached, in very warm place (100-110 degrees F.). After two days, top up with water and store in this very warm place for 6 months, checking water level in airlock periodically to prevent it from going dry. After 6 months, rack into fresh gallon bottle, add 1 oz. granulated charcoal, cover securely (rubber stopper or plastic wrap secured with rubber band), and allow to return to room temperature for three days. Rack off charcoal and bottle. Allow to age for two years to produce a sweet Madeira-type wine. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


BLACKHAWK BERRY WINE


4 lb. blackhawk berries (variety of raspberry)
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
1/2 tsp. acid blend
crushed Campden tablet
7 pts. water
wine yeast and nutrient


Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for one month. Rack, then again in another two months, and again after three weeks before bottling in dark glass. Allow a year to mature. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


BLUEBERRY PORT WINE


6 lb. blueberries
1/2 pt. red grape concentrate
1/2 c. light dry malt
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
4 pt. water
crushed Campden tablet
wine yeast


Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, add red grape concentrate and wine stabilizer, rack again and bottle. Allow a year to mature. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


BLUEBERRY WINE (1) [Full Bodied]


2 lb. blueberries
1 lb. raisins
2 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1 gallon water
crushed Campden tablet
wine yeast


Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Add hot water and stir to dissolve sugar. Cover well and allow to cool to 70-75 degrees F., then add yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age. [Adapted from Stanley F. Anderson and Raymond Hull's The Art of Making Wine]


BLUEBERRY WINE (2) [Full Bodied Semi Sec]


2 lb. blueberries
1/2 pt. red grape concentrate
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
7 pt. water
crushed Campden tablet
wine yeast


Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, rack again, add stabilizer and red grape concentrate, and bottle. Allow a year to mature. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]



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