Blackberry-Blueberry Wine

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  • 4 lbs blackberries
  • 4 lb fresh or frozen blueberries
  • 2 lbs granulated sugar
  • 1 tsp pectic enzyme
  • 1/2 tsp acid blend
  • 3 qts water
  • 1 tsp yeast nutrient
  • wine yeast

Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months. [Author’s own recipe]