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Old 08-21-2012, 04:59 AM   #1
Dec 2009
N. Idaho/NW Washington
Posts: 103

Blackberries are almost in-season. I'm planning on making 2 types: normal blackberry wine and sparkling wine.

I think I'll more or less follow the same recipe for each: Roughly 5 gals crushed berries with a little pectic enzyme. Maybe throw in a pound of dextrose. Champagne yeast.

Am I missing anything here? Should I used campden tablets? Should I do a 24-hour rest before adding yeast and sugar?

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Old 08-21-2012, 07:41 AM   #2
Aug 2012
Bone Green, KY
Posts: 80
Liked 7 Times on 7 Posts

Yes, use campden tablets. The fruit will be covered in wild yeasts and other microbes. Here's a video of a guy doing it from fresh berries:

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