Blackberry (high sugar method)

I’ve been watching online where a guy made some Concord Grape Wine using Welch’s Grape Concentrate with a lot of sugar and a lower alcohol yeast.  I figured I’d try this with some blackberry wine.  What I used:

• 1 1/2 gallon of steamed blackberry juice
• 10 lbs of frozen blackberry (in mesh paint strainer bag)
• 8 lbs sugar (will need additional sugar for later)
• 2 gallons water
• 2.0 grams FT Blanc Soft
• 1/4 tsp K-meta
• 3 tsp pectic enzyme
• 2 tsp DAP Yeast Nutrient
• Fermax Yeast Nutrient (for later)
• 1 tsp Yeast Energizer
• Hungarian Oak Cubes (for later)

And how I did it:

January 21st – Mixed the juice, blackberries, sugar, water, FT Blanc Soft and K-meta.  Allowed to warm to room temp and added pectic enzyme.  After 12 hours added Yeast Nutrient and Yeast Energizer and Lalvin 71B-1122 Yeast.

January 25th – Specific Gravity 1.048 – removed mesh bag with blackberries, squeezed out juice and added 2 tsp Fermax Yeast Nutrient

January 27th – added 4 lbs of sugar and 1 tsp Fermax Yeast Nutrient

January 3oth – Specific Gravity at 1.010 added sugar to 1.032 racked to 6 gal carboy

February 5th Specific Gravity at 1.025 for 3 days – racked to 5 gal carboy added 1/4 tsp K-meta and 10 Hungarian Oak cubes. Clearing nicely.

So far so good, has good flavor, not to sweet and can taste the alcohol.  I plan on using egg whites to reduce the astringent/bitterness normal in Blackberry Wine (or at least mine) and then aging about a year before doing anything else to it.

UPDATE: Didn’t need the egg whites, racked off the oak cubes on the 10th of April and this wine is good already and it’s only a little over 3 month old.