Blackberry / Raspberry Wine

Ingredients:

4 lb Blackberries (fresh or frozen) or 3 lb Raspberries (fresh or frozen)

7 pts Water

2 1/4 lb Sugar

1/2 tsp Acid Blend

1/2 tsp Pectic Enzyme

1 tsp Nutrient

1 Campden Crush

1 pkg Wine Yeast

Starting S.G. 1.090-95

Method:

Pick berries when they are fully ripened but not moldy

Remove any stems, leaves, and foreign matter

Wash and drain the berries using nylon straining bag (or wine press)

Mash and strain out juice into primary fermenter

Keeping all pulp in straining bag, tie top and place in primary

Stir in all other ingredients EXCEPT wine yeast

Cover primary

After 24 hours add yeast and cover primary

Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction

When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag

Siphon wine off sediment into glass secondary, attach airlock

When ferment is complete (S.G. has dropped to 1.000--about 3 weeks) siphon off

sediment into clean secondary, reattach lock

To aid clearing, siphon again in 2 months and again if necessary before bottling

Makes a nice dry wine; but for earlier consumption or for slightly sweetened wine,

at bottling: Add 1/2 tsp. Stabilizer, then stir in 1/4 lb dissolved sugar per gallon