Tinned Blueberry Or Blackberry Wine

• 2 16-oz cans blueberries or blackberries in light syrup
• 1-3/4 lbs granulated sugar
• 3-1/2 qts water
• 2 tsp acid blend
• 1/8 tsp grape tannin
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• Montrachet wine yeast

Heat water, but do not boil. Drain syrup from fruit and set syrup aside. Put fruit in nylon straining bag, tie end closed, set in primary. Add sugar to hot water and stir well to dissolve sugar. Add syrup from fruit. Pour the water/syrup over fruit in primary, cover with clean cloth and allow to cool to room temperature (about 4 hours). Add remaining ingredients except yeast and recover primary. Wait 12 hours, add yeast and recover. Let ferment 5 days, punching bag down twice a day. Measure specific gravity. When S.G. reaches 1.020, drip drain (but don’t squeeze) the bag of fruit. Discard fruit or save it for jam. Allow wine to settle overnight and rack into secondary. Top up and fit airlock. Rack after 2 months and again after additional 2 months. If certain fermentation has ceased, bottle. If not certain, either wait another 2 months and rack into bottles or stabilize, wait 10 days, and rack into bottles. This wine may be tasted young, but will be much better after 9 months. [Author’s own recipe]