"I started a batch of blackberry 4 months ago,and thought I would share the recipe with everybody.This is for 6 gallons of wine. It turned out really good.
3 gallons of water
18 pounds of frozen blackberrys
10 pounds of sugar{cane}
1 tsp.of tartaric acid
4 tsp.of D.A.P.{yeast nutrent}
4 tsp. of pectic enzyme
2 packs of lalvin 1118 yeast
Disolve the sugar in 3 gallons of hot water,stir until it clears.Add the acid,and the DAP,and stir it in.{In a large straining bag}add the berrys,and sprinkle the pectic enzyme on the berrys.Tie a knot in the straining bag,and pick it up,and down a few times to mix things up.
Put the lid on it{with airlock},and leave it for 3 days.You can pick up the bucket and slosh it around some every day,if you want.Doing this lets the pectic enzymes break down the fruit some,before the fermentation starts,and you will have more color and flavor,doing it this way.
On the 4th day,take a gravity reading {and write it down} and hydrate the 2 packs of 1118 yeast in 1 cup of warm water for 15 minutes.After 15 minutes stir it up real good,and put it in the fermenter.By the next day it should be working good.Ferment on the berrys for 7 days,then squeese out the bag and remove it from the fermenter.Add 5 more pounds of sugar,and stir well.Let it settle for a day,and rack it into a 6 gallon carboy.After a few days top it off with water if its not full.Leave 4 inches of air space{so it will have room to foam up}
Ferment to dryness,then rack a few times to clean it up.When you dont have any sedement on the bottom,its ready.Add stablizer,and sweeten to taste.{4oz of sugar PER GALLON will raise the sg 10 points} BE careful not to over sweeten it,and enjoy!
wineo"