A Fruit Wine Recipe to Tempt Your Palate and Make Your Heart Rejoice
By Jesse Robinson

Here is free Wine recipes to wow your friends and loved ones with, or even share with just that one special someone on a romantic picnic of bread, fruit, cheese, chocolate and wine. These recipes assume you have an adequate knowledge of wine making. Let's get started with a nice Blackberry wine recipe...

Blackberry wine recipe

Makes one gallon - you will need:

5 Pints Water
1 49 oz. Can Blackberry Puree
1-3/4 lbs. Sugar
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend
1 tsp Yeast Nutrient
1 Pkg Wine Yeast*

*Recommended; Lavlin 71B-1122 or Red Star Cote de Blanc

Make certain that your hydrometer and acid tester are readily available. As is the case with all wild fruits, the acid and sugar content can vary greatly from year to year, and even from place to place from which they were taken. This blackberry wine recipe is a general one to use, which you may have to adjust according to taste. This is especially true if you start with fresh blackberries...

Directions;

1. Dissolve the sugar and additives, (except for the yeast) in 1 quart of warm water.

2. Take a reading of the specific gravity with your hydrometer. Your "must" (that which is in the primary fermentation container) should have a Specific Gravity of 1.090 to 1.100. If it's a bit low, add sugar to it, in order to raise the specific gravity. Generally speaking, 4 ounces of sugar will raise the S.G. about 10 points in 1 gallon of water, or in other words, from 1.080 to 1.090.

3. Make a yeast starter by hydrating the yeast with warm water and add to the must.

4. Cover the primary fermenting container with something that will allow it to breathe (preferably an airlock to allow air to go out, but not go in).

5. Stir daily until the specific gravity reaches 1.030 (in around 5-7 days).

6. Transfer into a clean secondary fermentation container, siphoning out the juice and leaving behind any sediment.

7. When specific gravity reaches 1.000 (in generally around 2-4 weeks), the fermentation has completed. Siphon this off into a clean glass container, leaving behind all of the sediment. Re-attach airlock.

8. Transfer it all into another clean fermentation container. Add stabilizing agents and reattach airlock.

9. Allow to sit for 4 weeks to clear and stabilize.

10. When the wine is clear and stable, it is ready to be bottled.

For a sweeter wine, dissolve 2-4 tablespoons sugar into 1/4 cup warm water and add to wine after stabilizing with 1/2 teaspoon Potassium Sorbate, prior to bottling your blackberry wine.

If you'd like to learn more in-depth information on homemade wine making, grab some more free wine recipes, learn some wine tasting tips or want to build a wine cellar, please feel free to drop on by my website on wine making for an informative read on these and other wine making related topics.

=>Still need to learn the basics of successful wine making or improve your general knowledge, grab a copy of our winemaking guide here: Successful Winemaking.

Article Source: http://EzineArticles.com/?expert=Jesse_Robinson ---- http://EzineArticles.com/?Free-Wine-Recipes-to-Tempt-Your-Palate-and-Make-Your-Heart-Rejoice&id=2432361

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