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Blackberry Wine Recipe ( 1 gallon)

• 4 pounds of Blackberries ( you can use either fresh or frozen)  
• 7 pints of Water  
• 2 1/4 pounds of Sugar  
• 1/2 tsp Acid Blend  
• 1/2 tsp of Pectic Enzyme  
• 1 tsp Nutrient  
• 1 Crushed Campden Tablet  
• 1 pkg Wine yeast

• Starting Specific Gravity (S.G.) - 1.090 - 1.095
  
  
• Wash and drain your berries. Make sure you have removed stems, leaves, and that your berries are fully ripened without any mold on them. 
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  Place your blackberries into a nylon straining bag and mash your berries. Or use your fruit press if you have one. Strain your juice into your Primary Fermenter. Make sure all the pulp stays inside of your straining bag.
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  Add all of the other ingredients except for the Wine Yeast. Stir it all together and put the lid on your Primary Fermenter.
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  After 24 hours add your yeast and stir. Put the cover back on the Primary Fermenter.
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  Stir your wine daily and squeeze the bag of blackberries to push the juice out.
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  Check the hydrometer reading daily until your S.G. reaches 1.030. This will take about 5 days or so.
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  Take your bag of blackberry pulp out of your fermenter and squeeze it until all of the juice is out... or at least as much as you can get.
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  Rack your wine by siphoning your wine off of the sediment into your Secondary Fermenter, which should be a glass carboy. Attach your airlock.
  
  
• Your fermenting is done when your S.G. reaches 1.000. This will take about 3 weeks. Rack your wine again leaving the sediment behind.
• Reattach your airlock.
  
  
• In about 2 months rack your wine again. You will rack your wine a total of 3 or 4 times... until your wine is clear. The professional wine makers will usually rack their wine 3 or 4 times.

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Banana Wine (5 Gallons)

Starting S.G. 1.095

METHOD:
1. Slice bananas and skins, put into nylon straining bag and tie. In 7½ qts. water bring to boil, then, simmer for ½ hour.
2. Remove pulp, pour hot liquour over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients. Add yeast when cool enough (85° or lower). Cover primary.
4. Stir daily, check S.G.
5. When ferment reaches S.G. 1.040 (3-5 days) strain out and sypon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000 - about 3 weeks) siphon of sediment into clean 5.0 gallon glass carboy secondary. Reattach airlock.
7. Sypon again in 2 months and again if necessary until clear before bottling.

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Blueberry Wine

Recipe for 1 gallon of blueberry wine. Multiply ingredients by # of gallons to be made. You can use fresh or frozen fruit. Frozen works great!

• 3 lbs blueberries
• 1/2 pint Red grape concentrate (used later)
• 1 1/2 - 2 lbs sugar (starting SG should be 1.090)
• 1 1/2 tsp. Acid Blend
• 1/4 tsp. Tannin
• 1/2 tsp Pectic Enzyme
• 1/2 tsp Energizer
• 1 Campden tablet (crushed)
• Enough water to bring up to 1 gallon
• 1 pkg Yeast

Sanitize all equipment thoroughly.

Be sure blueberries are fully ripe. Check for mold. Remove any stems or leaves. Wash berries.
Place them in nylon straining bag and mash or press lightly to release juice. Keep all pulp in straining bag, tie off and place in primary fermenter.

Stir in all other ingredients EXCEPT yeast and grape concentrate. Be sure to crush campden tablet. Cover primary fermenter.
Check SG to be sure enough sugar has been added. Should be around 1.090. Let mixture set for 24 hrs.

After 24 hrs. check temperature to be sure it is at 70 degrees. If so, add yeast. Cover primary fermenter.

Stir daily, check SG and record in notebook, press pulp lightly.

When "must" reaches SG of 1.030 (about 5-8 days) remove fruit pressing lightly to extract juice.

Siphon (rack) blueberry wine off sediment into secondary fermenter (carboy). Attach airlock filled 1/3 with water.

When "must" has fermented to below 1.000 SG (.990 is ideal), (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock.

Rack again every 2 months until wine is clear and the sediment is gone.

You will then be ready to bottle. The wine you have just made will be on the dry side(under 1.000 SG). If you prefer a sweeter wine, go ahead and sweeten prior to bottling.

Add 1/2 tsp stabilizer to wine, stir in red grape concentrate, then add your simple syrup or glycerin.