5 Gallon Blackberry Wine Food

BLACKBERRY WINE

Steps:

• The Equipment you will need for this is as follows. 100gram Tub Of Steriliser (to sterilise all equipment) 2 x 10 Litre Tub (For the early stages) - ideally with Temp strips 1 x Gallon Demi John 1 Bubble Airlock with Demi John Cork 6 X Wine Bottles, with caps or corker) Syhon Tube (1.5 meters or so) Muslin or very fine strainer (for straining the Pulp) Large plastic Funnelr
• Firstly Sterlise all equipment that will come into contact with the wine. Wash the fruit Empty the clean washed fruit to a 10 Litre bucket and mash with a potato masher or by hand. Bring 4 pints of Distilled water to the boil and add 2/3rds of the Suger - ensure it's all disolved and allow to cool. Add the yeast to the cooled water (don't add to the boiling. Add the Water mixture to the 10 litre container with the smashed berries and stir will. Add a lid or cover with a cloth (don't worry about airlock but can use one if your lid allows) Leave for 7 days - stiring daily.
• After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.
• Once the wine has stopped fermenting, syphon into the wine bottles, ensuring no sediment get's into the bottles (The bottles also need to be sterilised) Leave the Wine for a Further 2 - 3 months and up to 2 years before drinking.

WINE (BLACKBERRY OR CONCORD GRAPE)

Steps:

• Make sure everything is washed clean in water, but do not ever use soap on anything that comes into contact with the wine.
• Remove grapes from stems. Either crush or beat in a food processor between 20 and 25 lbs. blackberries or grapes per 5 gal. vat.
• Pour juice and pulp into a 5 gallon vat.
• Crush 5 Campden tables and dump into vat.
• Dump 5 teaspoons of Pectic Enzyme into vat.
• Fill the vat with water up to the indented 5 gallon mark, which is about 4 or 5 inches from the top.
• Stir the mixture well and secure the lid and while pressing down to get as much air out as possible, cover the hole with scotch tape.
• Empty 1 package of wine yeast into a small glass half filled with water and place 2 teaspoons of orange or lemon juice into glass. Stir well and cover with saran wrap or plastic wrap, setting this aside over night.
• The next day, slowly dump the yeast mixture into the vat near one place at the edge. Make sure all of the yeast mixture gets into the vat. Do not stir at this time, as you want the yeast mixture to remain in one small area.
• Secure the lid and place the air lock into the hole thru the scotch tape and press down on the lid to expell the air from the vat.
• The next day begin stirring the wine twice a day, always replacing the lid and pressing out the air in the same manner. Repeat this for 7 days.
• After 7 days, remove all pulp from top of wine and strain it to save the juice through a cheese cloth or the like. Also strain the rest of the juice, so that you save as much of the juice as possible.
• Add 10 to 15 lbs. of sugar to the wine, depending on how sweet you desire the wine to be. This depends on your taste. The sugar also helps to increase the alcohol content.
• Let stand 3 weeks and then begin to rack the wine every 30 days. Racking is siphoning the wine into another vat, being careful not to siphon any of the sediment from the bottom, even if it means that you lose a little of the juice. By doing this every 30 days, the wine will become clearer.
• After about 4 or 6 months of racking, test the sweetness and add as much additional sugar as you require.
• At this time, also 1/2 oz. of Potassium Sorbate, which stops the fermenting process, and 5 teaspoons of Sparkolloid to the wine and stir.
• In 30 days rack again and bottle.