Blackberry Country Wine

Total timeline: 118 days (28 fermentation + 90 aging)

  1. Day 0

    Crush + steep

    Crush berries in straining bag, add hot sugar-water, cool to 70°F.

  2. Day 0

    Add Campden

    Crush 1 Campden, stir in. Wait 24h before pitching yeast.

  3. Day 1

    Pitch yeast

    Add pectic enzyme, nutrient, then yeast.

  4. Day 1-8

    Primary

    Punch down fruit cap twice daily for 5-7 days.

  5. Day 8

    Press + rack

    Squeeze straining bag; rack to glass carboy under airlock.

  6. Day 8-28

    Secondary

    Ferment to dryness (SG <1.000).

  7. Day 28-90

    Stabilize + age

    Rack off lees, add k-meta + sorbate if back-sweetening, bulk age.

  8. Day 90

    Bottle

    Bottle and rest minimum 30 days.