Mixed Berry Wine
Flavors of blackberry, blueberry, strawberry and raspberry. To the untrained pallet some even claim it taste like plums.
Yeast
EC-1118
General ABV
12%
Flavor
Blackberry
Mouth
Sweet
Sweet
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12 oz frozen raspberries
16 oz frozen blueberries
16 oz frozen blackberries
16 oz frozen strawberries
16 oz mixed fruit (raspberries, blueberries, blackberries, strawberries)
2.75 lbs white sugar
1.00 grams EC-1118 yeast
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Mix together fruit and cover with sugar. Let sit for 24 hours.
Bring fruit and sugar to a boil in large pot, mashing the fruit as it softens.
Let fruit and sugar cool.
Strain fruit chucks out of fruit sugar mix and place into carboy.
If you wish to take a hydrometer reading, now would be the time.
Pour mixture into a carboy, pitch yeast and add airlock.
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This wine is simple and comes out great. It is on the sweeter side once aged, but has plenty of alcohol to provide a nice buzz.
Blackberry Forward
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18 oz frozen raspberries
16 oz frozen blueberries
32 oz frozen blackberries
16 oz frozen strawberries
3 lbs white sugar
1.00 grams EC-1118 yeast
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Mix together fruit and cover with sugar. Let sit for 24 hours.
Bring fruit and sugar to a boil in large pot, mashing the fruit as it softens.
Let fruit and sugar cool.
Strain fruit chucks out of fruit sugar mix and place into carboy.
If you wish to take a hydrometer reading, now would be the time.
Pour mixture into a carboy, pitch yeast and add airlock.
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Review to come, this batch is still in progress.
Dark Brown Sugar + Tannins
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12 oz frozen raspberries
16 oz frozen blueberries
16 oz frozen blackberries
16 oz frozen strawberries
16 oz mixed fruit (blueberries, blackberries, strawberries)
3 lbs dark brown sugar
Pectic enzyme
1.00 grams EC-1118 yeast
-
Mix together fruit and cover with sugar. Let sit for 24 hours.
Bring fruit and sugar to a boil in large pot, mashing the fruit as it softens.
Let fruit and sugar cool.
Strain fruit chucks out of fruit sugar mix and place into carboy.
If you wish to take a hydrometer reading, now would be the time.
Pour mixture into carboy and add pectic enzyme, wait 24 hours.
Pitch yeast and add airlock.
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Review to come, this batch is still in progress.
Sweet + Tannins
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12 oz frozen raspberries
16 oz frozen blueberries
16 oz frozen blackberries
16 oz frozen strawberries
16 oz mixed fruit (raspberries, blueberries, blackberries, strawberries)
2.75 lbs white sugar
1.00 grams EC-1118 yeast
-
Mix together fruit and cover with sugar. Let sit for 24 hours.
Bring fruit and sugar to a boil in large pot, mashing the fruit as it softens.
Let fruit and sugar cool.
Strain fruit chucks out of fruit sugar mix and place into carboy.
If you wish to take a hydrometer reading, now would be the time.
Pour mixture into carboy and add pectic enzyme, wait 24 hours.
Pitch yeast and add airlock.
-
Review to come, this batch is still in progress.
Coming Soon
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Delicious Fruit!
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Ferment!
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Hard to say.
Coming Soon
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Delicious Fruit!
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Ferment!
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Hard to say.
The Full Process
The General Recipe.
12 oz frozen raspberries
16 oz frozen blueberries
16 oz frozen blackberries
16 oz frozen strawberries
16 oz mixed fruit (raspberries, blueberries, blackberries, strawberries)
2.75 lbs sugar
1.00 grams EC-1118 yeast
The General Process.
I wanted to document the full process for making this wine so that those curious could have a general process. This will be a little more detailed then the outlines above. All variations follow this same general process with the omission or addition of a few steps.
Mix your fruit and sugar together in some type of container and let it sit covered for 24 hours. The sugar will pull the juice out of the fruit and start to break them down.
Pour your sugar and fruit into a pot and bring it to a boil. Once boiling, kill the heat and mash the fruit with a potato masher. Be careful as your must will be very hot and will burn if you splash.
Allow must to cool.
Once must has cooled pour into a carboy and add in the pectic enzyme. Lid the carboy and wait 24 hours for the enzyme to work its magic.
If you plan on taking a hydrometer reading before fermenting, now is the time. It should also be noted that at this point you can run your must though a fine sieve to pull out the fruit. I would actually advise it at this point as this wine is very active in fermenting and can push the fruit out of the airlock.
Pitch your yeast into the carboy, shake everything up, and add the air lock. You should start to see bubbles within 24 hours. If you do not, add another gram of yeast and check back in 24 hours.
Wait about 2 weeks for primary fermentation to stop, it may go faster, it may go slower. Generally once activity in the airlock stops, primary is done, however it is best to check via hydrometer reading.
Once primary fermentation is done, rack the wine to secondary. While you are racking your wine, you are going to want to put your wine though a fine sieve to filter out the must assuming you did not do this in step 5.
During secondary fermentation, rack your wine occasionally to get your wine away from settled lees.
Once secondary fermentation has completed you can degas, filter, and bottle your wine.