Canned Blackberry Wine
Ingredients
- 2 (16 oz.) cans of Blackberries in light syrup
- 2# sugar
- 2 tsp. acid blend
- 1/8 tsp. tannin
- 1/2 tsp. pectic enzyme
- water
- yeast and nutrient
Heat the water. Drain the syrup from the blackberries(save) put blackberries in a straining bag. Place in primary fermenter. Mix 3 1/2 quarts warm water with the blackberries syrup that you saved. Check specific gravity. Add enough sugar to bring it to 1.090 (goal 12% alcohol) pour this mixture over blackberries. Add acid, yeast nutrient, tannin, acid blend and pectic enzyme. When cool enough (80 deg) add yeast. Let ferment for 5 days then remove strainer bag of berries. Ferment until done.
