Blackberry Wine

 

6 gallons

 

23 pounds blackberries

12 pounds sugar

water to 6.5 gallon mark

Wyeast Sake culture

2 ½ tsp acid blend

1 ¼ tsp tannin powder

5 tsp yeast nutrient

¼ tsp liquid pectic enzyme

1 ¼ tsp ascorbic acid

5 oz. medium toast American oak beans

more cane sugar for feeding

1 ½ tsp potassium sorbate

 

Starting SG 1.102 Fed to 16% abv. 

This is very good wine, fruity with a light oak profile. I do not share this!