El Pilon Blackberry

 

1 gallon (I would advise making at LEAST 5)

 

4 12 oz bags frozen blackberries

3 3/4 qts water 2 1/2 lbs sugar

2 tsp acid blend

1 tsp yeast nutrient

1 Campden tablet

1/2 tsp pectic enzyme

1 packet Montrachet yeast

 

Starting SG was 1.100. I fermented it dry and it stayed dry. "Fantastic" after 14 months.