best recipe for homeade blackberry wine?

Question

Since the fruit is not in season where I live, I will need to use a combination of grape juice concentrate, frozen black berries or blackberry jam or jelly.

I already have all the equiptment. The wine is being made to drink this Summer, at the lake.

Answer 1

The Wine Making Process

This is the fun part, Turning fruit into wine. There's really not much to it. The yeast does all the work, all you have to do is help it along.

The first thing you need to do is purchase some equipment. I suggest buying a Wine making Equipment Kit There are dozens of suppliers, it is up to you to find one, I suggest to find a wine shop in your town to purchase a equipment kit. That way you will make a friend that will help you out with any questions / or problems you may encounter. You may also contact me Craig,I will try to answer your questions to the best of my knowledge.
The kit will contain a primary Fermentor / with cover, hydrometer, siphon tubing, fermentation lock. A carboy (aging vessel) can be purchased at a bottled water store, and Cleaning agents. The kit will have instructions for use, so I won't go into that deeply.
A must in Wine Making is cleanliness. When you clean your equipment and you think it is clean enough--CLEAN IT AGAIN. I can't stress it enough!!!!!!!!
Ok,so lets start with some Blackberry wine. The recipe will be for 5 Gallons of wine.

20 pounds of Blackberries
4 gal pure water
12 pounds white granulated sugar
2 1/2 tsp. Acid Blend
2 1/2 tsp. Pectic Acid
5 tsp. yeast nutrient
5 campden tablets ( crushed )
1 pkg. wine yeast
Only pick the biggest, juiciest blackberries, the ones that have a dull black color. Remove any leaves or stems, and wash if they have been sprayed. Mash the berries and put them through a straining bag. ( the easiest way I have found is to buy a Large potato masher from a restaurant supply store.)
Strain the berry juice into the Primary fermentor. Keeping all the pulp in the straining bag, tie a string around the top of the bag and set it down in the primary. Add 2 gallons of water and then all of the ingredients except yeast, and stir until the sugar is dissolved. Add the rest of the water to bring the level up to just under a inch from the top. Cover and let sit for 24 hours. After 24 hours add yeast and stir. Check hydrometer reading.Cover Primary back up. Stir everyday until until S.G. is 1.030 (around 5 days )
Once it reaches 1.030 strain juice from the bag. Siphon wine off of the sediment into a glass carboy. Attach airlock. Let the wine age in the carboy and rack the wine in a few months. keeping the air lock attached at all times. siphon when sediment starts to settle to the bottom of the carboy.
let the wine age as long as you can wait. A year is best.

Answer 2

Blackberry Wine

Fill your container(big enough for 5 gallons of liquid) three quarters full of berries or whatever combination you've got. I'
d stay away from jams as they contain sugar.
Fill the container with warm water to 2 inches from the top, cover and let sit in a warm, draft free spot. After 8 days, strain the liquid from the berries. For every gallon of liquid, add 2 pounds of sugar, stirring well. Let stand in the draft free spot for 7 or more days. Strain and bottle. I use washed out wine bottles that have screw tops and make sure you don't screw the lids down tight, until the wine stops working.
Leave for one month and then you rack the wine. This means that impurities that have settled on the bottom of the bottle are separated from the wine. You can do this by siphoning the wine off the impurities. Re-bottle and leave another month. Take the wine off the impurities. Do this every month for 6 months and you should have pretty clear wine. This is much better than using the chemicals in the wine kits. You can leave the wine at least a year, but of course test it after 6 months. I leave mine at least 2 years before drinking.