INGREDIENTS:
- 3 lbs Berries
- 7 pts Water
- 2 1/4 lbs Sugar
- 3 tsp Acid Blend
- 1/2 tsp Pectic Enzyme
- 1/2 tsp Energizer
- 1 Campden, crush
- 1 pkg Wine yeast
METHOD:
- The best time to pick these berries is after the 1st frost. Remove stems, leaves. and foreign matter. Wash and drain.
- Using nylon straining bag mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top, and place in primary.
- Stir in all other ingredients EXCEPT yeast. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily, check S.G. and press pulp lightly to aid extraction.
- When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
- When ferment is complete (S.G. has dropped to 1.000 - about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- To aid clearing syphon again in 2 months and again if necessary before bottling.
To sweeten: Before bottling add ½ tsp. Sta bilizer, then, add ¼ lb. dissolved sugar per gallon.
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |