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Author Topic: Blackberry Wine - Medium Bodied Dry  (Read 3460 times)

Offline Dave Savoie

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Blackberry Wine - Medium Bodied Dry
« on: March 22, 2011, 01:35:42 PM »
20 lb blackberries
9 lb granulated sugar
2.5 tsp pectic enzyme
2.5 tsp acid blend
5 crushed Campden tablet
5 Gallons of Water

Lavlin 71B

Pick fully ripe, best quality berries. Wash thoroughly and place in nylon Hop-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie Hop-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), filling only to the upper shoulder of the secodary, 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.

The reason I choose Lavlin 71B is it works well on fruit wines and is designed for young drinking wines !!!
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