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

DV10 Yeast

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.