enough sugar to bring SG to 1.090-1.100
2 tsp bentonite
2 1/2 tsp acid blend
2 1/2 tsp yeast energizer
2 1/2 tsp pectic enzyme
1 1/2 oz isinglass
2 1/2 tsp potassium sorbate
1/4 tsp potassium metabisulphite
5 campden tablets
Lalvin RC 212 wine yeast
1) Stir and dissolve bentonite in warm water in primary fermenter
2) Add Blackberry puree, acid blend, yeast energizer, pectic enzyme, and top off with water to 5 gallons
3) Crush and dissolve campden tablets in 1/2 cup warm water. Stir in well. Cover loosely stirring 3-4 times during next 24 hours.
4) At end of this period, sprinkle yeast into a cup of lukewarm water. Cover and allow to stand 15-20 minutes until yeast activates.
5) Sprinkle yeast onto must. Re-cover and allow to ferment 5-7 days or until foaming subsides.
6) Rack wine into sterilized 5 gallon jug. Attach a fermentation lock and ferment to completion (1.000 SG or less)
7) One week after fermentation has ceased, rack wine into another sterile jug, add 1 1/2 oz isinglass, 2 1/2 tsp potassium sorbate, 1/4 tsp potassium metabisulphite. Stir vigorously to remove CO2.
8) Place in cool dark place 2-3 weeks until clear. Rack and sweeten to taste with wine conditioner. Bottle
Day 1: This is the must prior to pitching yeast. It is very important to wait 24 hours and stir 3-4 times after adding the campden tablets to let the sulfer gas escape or it could kill the yeast. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. After 24 hours the gas leaves the container making it then safe to add the wine yeast.
Day 2: 12-24 hours after pitching yeast you should see active fermentation.
