a search turned this old thread up http://www.homebrewtalk.com/f25/blac...to-wine-60992/
so I know I'm not the only one who had stood in the juice aisle of a Trader Joe's and eyed the blackberry crush juice (white grape, apple, blackberry concentrate and puree) and thought of fermenting it.
I was aiming for a light fruity wine that my Arbor Mist loving girlfriend would like but I would enjoy as well. Here's my recipe:
108 oz. Trader Joe's Blackberry Crush Juice (two 64 oz. jugs minus 20 oz. for space)
2 cups sugar (roughly 1 pound)
Boil 2 cups water, add sugar and dissolve. Cool, then add to primary.
Hydrate yeast, pitch.
This went to about 0.995 in 3 weeks, then I cold crashed and stablized with a campden tablet and 1/4 tsp sorbate, which only makes this wine about 11.5% ABV but it was not dry at all. It was quite pleasant and drinkable right out of the primary. I racked and backsweetened with 1/2 cup sugar (mostly for the mouthfeel) and will be bottling/corking it when I feel like it. I think I found a winner for a super quick easy wine that most swmbos would enjoy.