Blackberry Wine

12 Dec

I started my blackberry wine on November 30, 2011.

 

18 lbs blackberries, frozen (this helps to break down the blackberry for fermentation. )

1 lb raisins

2 campden tablets

1 tbsp pectic enzyme

1 tbsp acid blend

sugar to 1.10 SG

KV1-1116 yeast

water to 4 gallons

 

Thaw the blackberries overnight in the primary, in water. Add campden tablet. The next day, add everything else. I stopped fermentation at SG 1.010 to retain some sweetness and aroma.

First racking done December 11, 2011 into 4 gallon secondary.

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