Blackberry-Grape Concentrate Wine

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  • 3-4 lbs blackberries
  • 12 oz red grape concentrate
  • water to 3-1/2 quarts
  • 2-1/4 lbs granulated sugar
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • wine yeast

Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Pour boiling water over fruit. Add grape concentrate and sugar and stir well to dissolve. Cover primary with cloth, wait until cooled, add pectic enzyme and yeast nutrient. After 12 hours add yeast, cover and ferment 5-7 days, squeezing bag daily. Drain into secondary, fit airlock and ferment 5 days. Top up, refit airlock and ferment another 2 months. Rack, top up, refit airlock, and repeat 2 months later. After additional 2 months, rack and bottle. Allow to age in bottles one year. [Author’s own recipe]