Well I couldn't wait any longer for the blackberry vines to start producing. So I went to the wine shop in Little Rock (sorry George) I was already in the area. and bought a 96 oz. can a Blackberry Base from Vintner's Harevest. I'm going to make a 3 gal. batch because I want a full bodied wine. This is my first time doing this from a can. Normally I use fruit but I sort of like not having to destem all those little black buggers.
96 oz. can Blackberry
2.6 gal. water
7 lbs. sugar
3 1/2 tsp. acid blend
2 1/2 tsp. yeast nutrient
1 tsp. pectic enzyme
3 campden tabs
1 pkg. Red Star Cote des Blancs
ChrisEdited by: greenbean
96 oz. can Blackberry
2.6 gal. water
7 lbs. sugar
3 1/2 tsp. acid blend
2 1/2 tsp. yeast nutrient
1 tsp. pectic enzyme
3 campden tabs
1 pkg. Red Star Cote des Blancs
ChrisEdited by: greenbean