- 8 oz of dried elderberry (Simmered for 20 min and cooled)
- 1 96 oz can Vinter's Harvest Blackberry fruit base
- 4 18oz jars of Great Value Blackberry seedless Jam
- 2 18oz jars of Great Value Raspberry Jam
- 9 tsp of Pectonise
- 3 tsp of acid blend
- Yeast Nutrient 1tsp per gallon
- 1 Pound of homegrown Frozen blackberries. (because that's what I had and added to hot elderberry)
Once Dried elderberry solution has cooled; mix with other ingredients and bring water to 5 gal. After 24 hours check specific gravity. For this wine I will be shooting for a starting gravity of 1.095.
Add Sugar as necessary and pitch activated yeast. Note that the jam adds quite a bit of sugar.
Approximately 5lb sugar.
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