Oregon Grape Wine (Makes 6 Us Gallons)

• 15 pounds Oregon grape
• 11 pounds granulated sugar
• 3 tsp acid blend
• 5 tsp yeast nutrient
• 1 tsp yeast energizer
• 6 campden tablets
• 6 tsp pectic enzyme.
• water to 6 US gallons
• Montrachet wine yeast

To avoid bitterness from the seeds, run the berries through a food mill. Put pulp and juice in primary with sugar, yeast nutrient, yeast energizer, acid blend, crushed Campden tablets, and water to bring total to 6 gallons. Stir well to dissolve sugar. Cover and set aside 12 hours. Add pectic enzyne, stir, recover, and set aside another 12 hours. Initial s.g. should be 1.090. Add activated yeast. Stir twice daily until s.g. drops to 1.030 (1-2 weeks). Strain through nylon straining bag, transfer liquid to secondary and fit airlock. Rack, top up and refit airlock after 30 days. Repeat every 60 days for six months. If wine does not clear on its own, fine with Bentonite. Stabilize with potassium metabisulfite and potassium sorbate and sweeten to taste if desired. Wait 10 days and rack into bottles. Age six months before tasting. Improves with age. [Adapted from recipe by William R. Spiller of Canada]