Blackberry & Blueberry Wine Recipe

Directions

• Prepare the Fruit
• At least three hours prior to making your wine, prepare the fruit
• Remove frozen fruit from bag and put it in a large stockpot
• Sprinkle a 1/2 cup of sugar on top of the fruit
• Let macerate for at least three hours (ideally longer), stirring occasionally
• Juice will accumulate in the bottom of the pot and the volume of the fruit itself will shrink
• Making the Wine
• Put the mesh bag in a large bowl (or another pot)
• Using a slotted spoon, transfer the fruit from the original pot into the mesh bag
• Squeeze as much juice from the fruit as you can
• Put the fruit in the mesh bag aside (do not throw out)
• Pour the original juice from the pot and the newly squeezed juice into the Fermonster
• Add 2.5 gallons of water
• Add 10 cups of sugar and stir until dissolved
• Take a hydrometer reading – the starting gravity should be 1.080
• Add 1/2 tsp bentonite
• Add 1/2 tsp yeast nutrient
• Add 1/4 tsp wine powdered wine tannin (optional)
• Sprinkle Premier Classique yeast and still until well mixed
• Add your mesh bag with the fruit to the Fermonster
• Add the Fermonster top and airlock
• Fermentation
• At least once a day, squeeze the fruit in the mesh bag to release juice into the wine
• Make sure to push the fruit under the liquid when returning to the Fermonster so that it never dries out (don’t worry that it will float back up)
• Ferment until the hydrometer reads 1.000 or less
• Rack the wine into two glass gallon jugs with airlocks (you’ll likely have another half gallon remaining, which you can put in a smaller container)
• Leave the wine until it clears or use Sparkolloid as directed for faster clearing
• Add Potassium Sorbate and Campden tablet if desired for stablizing
• Bottle