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.
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|Serving Size: 1 Serving (6967g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2465 (77%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 3207
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