Difference between revisions of "Blackberry Wine Heavy Body Recipe"

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m (Uncle Jesse moved page Blackberry Heavy Body to Blackberry Wine Heavy Body Recipe without leaving a redirect: Renaming things more intelligently)
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*6 lb. [[Blackberry|blackberries]]
 
*6 lb. [[Blackberry|blackberries]]
*2-1/2 lb. granulated [[Sugar|sugar]]
+
*2-1/2 lb. granulated [[sugar]]
*1/2 tsp. pectic [[Enzyme|enzyme]]
+
*1/2 tsp. pectic [[enzyme]]
 
*7 pts. water
 
*7 pts. water
*wine [[Yeast|yeast]] and nutrient  
+
*wine [[yeast]] and nutrient  
  
 
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees °F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. Adapted from C.J.J. Berry's ''130 New Winemaking Recipes''.
 
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees °F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. Adapted from C.J.J. Berry's ''130 New Winemaking Recipes''.

Revision as of 00:04, 7 November 2017

Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees °F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. Adapted from C.J.J. Berry's 130 New Winemaking Recipes.