Blackberry Rose

Photo: flickr user Matti Mattila

Ingredients

3 liters/quarts Blackberries

4 liters/quarts HOT water (poured over mashed berries)

6 cans (48oz/1.36L) Pure unsweetened Apple juice

(appx. SG= 1.032)

2 liters/quarts COLD water

Add sugar until SG reaches 1.075 or higher (I used 8 cups suga

TOTAL APPX. 16 LITERS(4 gallons)

7 campden tablets

teaspoon yeast nutrient

1 teaspoon pectic enzymes

4 teaspoons acid blend

30 grams Oak Chips

1 pkt Lalvin EC-1118 wine yeast (for ciders/sparkling wines/fruit

Preparation

Mix everything except the yeast and let sit 24 hours until the sulphites finish their job. Start a "yeast starter" at the same time so it will be at full strength the next day and can be added to the must.

Let ferment for about a week, stirring 2-3 times daily if possible to keep the berries submersed. Rack from primary to secondary after 6-8 days. It will still be fermenting at this time as this recipe seems to be a bit "slow"

When racking to secondary add 5 campden tablets and 1/2 tsp. gelatin finings (or your favourite) by dissolving the campden + finings in 2 cups hot water first. Then top up the carboy and let sit. (of course)

Rack again in about 3 weeks. (should have heavy sediment) Make sure you stir it up for a couple of minutes to release excess CO2. Rack again in another month and the wine should be pretty clear by now. Needs about 3-6 months aging before being much good.

I make this specifically for Christmas and Thanksgiving where I serve it heated in a crock pot. (I simmer it with cloves and nutmeg.) NOTE- It NEEDS the extra time aging first as it will hold heavier off tastes than the Apple wine. You can NOT mask them with the spices.

Reaches peak flavour in about 6-8 months and also makes a good sparkling wine. Being cheap I usually use 500ml glass pop bottles and reusable plastic caps for it.