Blackberry Wine Recipe
A recipe I am using to make 2 gallons of blackberry wine:
8 lbs. frozen blackberries
16 cups sugar (enough to bring specif gravity to 1.092)
2 teaspoon yeast nutrient
2 teaspoon acid blend
2 teaspoon pectin enzyme
Crush the berries in food grade pail.
Dissolve sugar in 1 gallon boiling water and pour over crushed berries.
Add 1 gallon lukewarm water
Add the pectic enzyme and yeast nutrient.
Take specific gravity reading. You may need to use less than 16 cups of sugar – it might be best to start with 12 cups first, measure SG, and add sugar as needed.
Pitch the yeast, cover for 7 days.
Rack into carboy (2 1 gallon carboys).
Allow secondary fermentation for 3 weeks.
Re-rack and add one crushed campden tablet per gallon. Allow to age for six months before bottling.
Based on a recipe in Enjoy Home Winemaking by Robert and Eileen Frishman.