Loner
Junior Member
- Joined
- Sep 26, 2012
- Messages
- 237
- Reaction score
- 41
For a quick and easy good tasting wine go to your local grocer and purchase:
2 packs of frozen blackberry's
6 cans of white grape concentrate
add 1.5 gallons of water
3 cups of sugar
I had to add 1 teaspoon of acid blend and
1.5 teaspoon of pectic enzyme
let it set overnight for everything to blend together.
SG 1.090
PH 3.6
Acid 75
Yeast - I used Lalvin 1116
Day 1 (PM) add 1 teaspoon of yeast nutrient
Day 2 add 1 teaspoon of yeast nutrient
Day 3 remove fruit (bagged) and squeeze excess juice from bag.
Day 3 add 1 teaspoon of bentonite mixed in 1 cup of warm water
Day 5 or when wine ferments to dry: add sulphite and sorbate as called for and transfer to carboy (s) under airlock
At this point your wine is made. I chose to back sweeten to 1.010 for a smoother taste. If you intend to drink really early (and you can) you will have to degas with your weapon of choice.
2 packs of frozen blackberry's
6 cans of white grape concentrate
add 1.5 gallons of water
3 cups of sugar
I had to add 1 teaspoon of acid blend and
1.5 teaspoon of pectic enzyme
let it set overnight for everything to blend together.
SG 1.090
PH 3.6
Acid 75
Yeast - I used Lalvin 1116
Day 1 (PM) add 1 teaspoon of yeast nutrient
Day 2 add 1 teaspoon of yeast nutrient
Day 3 remove fruit (bagged) and squeeze excess juice from bag.
Day 3 add 1 teaspoon of bentonite mixed in 1 cup of warm water
Day 5 or when wine ferments to dry: add sulphite and sorbate as called for and transfer to carboy (s) under airlock
At this point your wine is made. I chose to back sweeten to 1.010 for a smoother taste. If you intend to drink really early (and you can) you will have to degas with your weapon of choice.