Partridgeberry Wine

Ingredients for 6 US Gallons (23 Liters)

Preparation

Gather all necessary Equipment See Basic Winemaking Equipment

Clean everything with a sulphite solution

Unit Converter

Ingredients:

Partridgeberries - 18 pounds (8 Kilograms)

Cane Sugar 13 pounds (6 Kilograms)

Grape Concentrate - 16 ounces (250 mL) (optional) 

Muslin Fruit Straining Bag - 1 each

Acid Blend - 2½ teaspoons 

Pectic Enzyme - 2½ teaspoons 

Yeast Nutrient - 3 teaspoons

Yeast Energizer - 3 teaspoons

Campden Tablets - 3 each 

Potassium Sorbate 1½ teaspoons 

Yeast Lalvin EC1118 - 1 package

1. Prepare the partridgeberries by crushing them, placing inside the nylon straining bag.

2. Put two gallons of hot water in the primary fermenter, add bentonite and sugar. Stir until fully dissolved. Add cool/cold water to the 4 gallon level maintaining 75°F (25°C) at this level. Crush and add 5 Campden tablets and the required amount of all other ingredients except yeast and Potassium Sorbate. Berries may be placed in nylon straining bag if desired. Stir well and take a S. G. reading Sprinkle yeast on top and cover fermenter.

3. Stir daily until a specific gravity 1.030 is achieved, then drain out pulp and rack wine into carboy with air lock, make certain that carboy is topped up. Rack again in two to three weeks when all fermentation has stopped and add one campden tablets, again make certain carboy is topped up.

4. Wine must now be allowed to clear. This will be completed in two to three months.

5. When wine is clear add Potassium Sorbate and sweeten to taste (if desired). Filter, if desired, and bottle.

6. The wine produced should be allowed to age for at least one year and will yield a medium/dry wine. ENJOY!!