Strawberry / Raspberry / Blackberry / Loganberry Wine
by brucemailman
Makes 1 gallon, but can be up-sized by changing the serving size to the number of gallons desired. Makes about 7 bottles / gallon.
Substitute the same quantity of Raspberries or Blackberries or Loganberries to make that type of wine.
Read the entire recipe before beginning.
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INGREDIENTS
- 4 pounds Fruit
- 3 pounds Granulated sugar ; Do not add it all before testing SG
- 1 gallon Water ; Recipie is based on the Imperial gallon which is 160 oz or 4.54 litres
- 1/2 teaspoon Yeast nutrient
- 1/4 teaspoon Grape tannin ; Not required for Blackberry or Loganberry wine
- 1 teaspoons Acid blend ; Do not add it all before testing acid level
- 2 Campden tablet ; Crushed into powder
- 1/2 teaspoon Pectic enzyme powder
- 1/2 teaspoon Potassium sorbate
- Lalvin EC1118 or Lalvin 71B-1122 wine yeast ; 1 Package is good for up to 5 gallons
INSTRUCTIONS
Use only sound ripe berries of only 1 variety do not mix. Crush berries and put all ingredients except yeast and potassium sorbate into the primary fermenter. Gently stir in 1 gallon of hot water, or more if making a larger quantity, to dissolve the sugar.
If more than 1 gallon is being made add cool water up to the desired level. Cover and allow to cool to the recommended temperature for the yeast being used.
Add acid blend to adjust the acid level to 0.60%. Gently stir to dissolve and distribute into the wine and retest after each addition.
Add enough sugar to reach a SG of 1.090 - 1.095. Gently stir to dissolve and distribute into the wine and retest after each addition.
Follow the directions on the yeast package to add it to the wine. Cover, but not tightly, unless an airlock is used so the CO2 produced can escape.
Stir the floating cap of fruit pulp into the fermenting must each day and allow to ferment 5 - 6 days or until the SG is 1.040. Strain out pulp into a cheesecloth bag and squeeze out any remaining liquid. Siphon into a carboy and attach a fermentation lock.
Rack in 3 weeks and again every 3 months until the wine is at least 1 year old. Add another Campden tablet each time the wine is racked.
If the wine will be sweetened, add potassium sorbate to prevent renewed fermentation during last racking.
Wine may be sweetened at time of bottling or at last racking with a sugar syrup by removing some wine and mixing 2 parts sugar to 1 part wine. Then add small quantities of the syrup to the carboy until the desired sweetness is achieved.
When wine is clear and stable it may be bottled. Enjoy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (6967g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 3207 | ||
| Calories from Fat: 2465 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 273.9g | 365 % | |
| Saturated Fat 156.9g | 784 % | |
| Monounsaturated Fat 69.7g | ||
| Polyunsanturated Fat 14.2g | ||
| Cholesterol 707.6mg | 218 % | |
| Sodium 1258.4mg | 43 % | |
| Potassium 4694.7mg | 124 % | |
| Total Carbohydrate 178.5g | 53 % | |
| Dietary Fiber 36.3g | 145 % | |
| Sugars, other 142.2g | ||
| Protein 40.3g | 58 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3207
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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