Youngberry Wines, Sherries, and/or Meads

• 4-1/2 lbs ripe youngberries, frozen 2 weeks and then thawed
• 3/4 to 1-1/4 lb finely granulated sugar*
• 5 pts water
• 3/4 tsp malic acid**
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• Lalvin RC212 or 71B-1122 wine yeast

Select only ripe berries. Freeze in gallon-sized ZipLoc freezer bags for two weeks and then thaw. Dissolve pectic enzyme in one pint water and add to berries. Cover and set aside 24 hours. Press berries to extract juice. Add remaining water and test acidity and specific gravity. Add sugar and malic acid as required to achieve 1.090 s.g. and 0.6% TA, stirring well to dissolve thoroughly. Dissolve crushed Campden tablet and yeast nutrient in must, cover, and set aside 12 hours. Add activated yeast, recover primary, and ferment 7-10 days to 1.020 s.g., stirring daily. Rack into secondary and attach airlock. Rack every 30 days until wine is clear and no new sediments form during 30-day interval. Stabilize, wait 10-14 days, and rack into bottles. Age 12 months or more before tasting. [Author’s own recipe]