INGREDIENTS- water to fill, 4 lbs blackberries, 1/2 tsp yeast nutrient, 2 1/4 lbs sugar, about 4 1/2 cups, wine yeast, 1/4 tsp tannin powder, 1 tsp acid blend, 1/4 packet wine yeast, preferably sweet, 1/2 tsp pectic enzyme
1. Mash blackberries and sugar concurrently in a major fermentation container.
2. Give rise to 1 quart of water to a boil and put it over the blackberries and sugar. Blend to melt the sugar.
3. Let the mixture cool to around 70 degrees and put in the remaining ingredients, putting insufficient water to fill your 1-gallon fermenter.
4. Lock the fermenter with a slam off the tube that ferments a bit violently for a water lock or leave it open for the first portion of the primary ferment. Blend the mixture daily for 5-8 days until the most strong fermentation is completed.
5. Later about a week, pierce the blackberry wine into a glass carboy. Let the mixture ferment for about 2-3 months before straining again.
6. At this level, keep the mixture to ferment for 8-11 months before bottling.
7. Let the blackberry wine bottle age at least 6 months before tasting.