Honeycreeks Mulberry, Blackberry and Crabapple Wine
Ingredients
5 US Gal
- 8 lbs. each of Mulberry and Crabapple's, 6 lbs. of Blackberry
- 9.5 lbs. Sugar (Adjust as required to achieve Starting SG of 1100)
- 5 Tbsp. Yeast Nutrient
- 3.15 oz. Acid Blend (adjust as required to achieve .8ppm Level)
- 15-20 drops Liquid Pectic Enzyme
- 1 Tbsp. Grape Tannin
- Potassium Metabisulphite (added 1/4 tsp every other rack starting at when transferred to secondary fermenter, NOT added on primary)
- 2 oz. French Oak Chips (optional)
- 1 lbs. Dark Raisins (optional)
- Yeast Packet (Cote des Blancs is what we use)
Clean and crush all fruit getting as much of the juice as possible and place the pulp in a nylon bag. Boil a gallon or so of water and pour over the pulp. Add water to 5 Gallon mark (before must bag added). Check your readings once all is at room temp and adjust sugar/acid as required and/or add as stated in the recipe.
(If you are adding as stated in the recipe w/o checking all levels remember all fruit is different and your wine may also be different than ours if you do not adjust as needed.)
Mix well. The temp of the must should be at room temp or about 75F (23C). Make a starter solution for the yeast, (1 cup warm water and yeast added). Let stand for about 10 minutes and then stir into the berry must. Cover the fermenter and keep in a warm place (75F/23C). After 24 hrs. check and make sure fermentation has started, should be visible foam on the surface and/or bubbles.
Check SG everyday or so, once 1020sg is reached rack into a clean carboy (now add the Potassium Metabisulphite), top up with cold water and/or juice, or like wine. Attach fermentation air lock and move to a cooler location, ideally around the 65F/18C. After fermentation slows, about 10 days or around 998 SG rack again and thereafter rack as required to clear (about every 30 days for 3 months, remember add Potassium Metabisulphite every other time or test and add as required, you do not want MLF to start).
Once cleared this is best aged for at least 12 months in bulk before bottling.
Enjoy.
