I have made 5 gallons of the cab but I put in 5 jars of smuckers seedless blackberry jam. It is still in the carboy. I made 5 gallons using 2 cans of alexanders with the blackberry jam using a recipe from Longtrain here on the forum. It was excellent.
I anticipate the Homewinery to be even better.
I guess I should share the recipe from Longtrain. This is my recipe, I started it during the winter, it came out very good, however, I did get a stuck fermentation at about 1.010 or so, I blamed the Jam and the colder cellar temps ~55F, once it got warmer in the cellar the fermentation took off again and finished.
I have only bottled 2 gallons and transferred the remaining 4 gallons to jugs, this is really nice stuff, dry, with nice mouth feel and good blackberry notes. The oak really rounded the wine out well. Worth doing again.
Tony
Cabernet Sauvignon - Blackberry Wine
6 gallons
6 - 1 lb jars of Walmart Blackberry Seedless Jam
2 - 46oz cans Alexander's Cabernet Sauvignon Juice Concentrate (68 Brix)
1 tbl bentonite
1 ½ tbl yeast nutrient
2 ½ tsp pectic enzyme
1 ½ tsp tannin
10 ml K-Meta 10% solution
Powdered dextrose (SG to 1.090, approx 2 ½ lbs)
Spring water to bring volume to 6 gallons
1 packet Red Star Pasteur Champagne Yeast
1 packet of Oak chips, medium French Oak
For stabilizing after fermentation
25 ml K-Meta 10% solution (50 grams of K-Meta in 500 ml water)
2 ½ tsp potassium sorbate
Add 1/2 gallon of hot water to bottom of primary, stir in 1 tbl bentonite till completely mixed.
Add the contents of the jam to the PF, stir until dissolved.
Add 1 gallon of spring water, mix throughly.
Add Peptic Enzyme, mix.
Add Tannin powder, mix
Add Yeast Nutrient, mix
Add the contents of both cans of Alexander's Cabernet Sauvignon concentrate, mix throughly. Rinse cans with spring water and add to PF.
Add spring water to bring must to 6 gallon volume, mix very throughly.
Measure SG, add dextrose to bring SG to 1.090 ~ ABV 12%, mix well.
Cover PF and let it sit for ~ 24 hours
Pitch yeast
When SG drops to 1.010 rack to clean sanitized carboy, leaving settled solids.
When fermentation is FULLY complete < 1.000 and SG is stable, rack to a clean carboy
Add 25 ml 10% K-Meta solution.
Add 2.5 tsp potassium sorbate.
Stir vigorously to dissipate CO2.
Add SuperKleer
Top up carboy and reattach airlock.
Rack after 14 days to clean carboy
Add oak chips
Rack again in two months, further racking and bulk aging as deemed necessary.
Bottle
Here is the label I made for it.
![long black train 2.jpg long black train 2.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/15/15260-129fff53d210f9e6b47fa2b355dee424.jpg)