Ingredients

Stage 1

• 1.5 lbs - Raw Wildflower Honey
• 6 lbs - Black Table Grapes
• 1 gal - Spring Water
• ½ tsp - Pectic Enzyme
• 1 tsp - Yeast Nutrient
• 1 tbsp - No-rinse Desanitizer
• 2g - EC-1118 Wine Yeast

Stage 2

• 4 lbs - Blackberries
• 2 lbs - Tart Cherries
• 1 tbsp - Sanitization Powder
• ½ tsp - Pectic Enzyme
• 340g - Sugar
• 2g - EC-1118 Wine Yeast

Backsweetening

• 25g - Sugar
• 25g - Water
• 1 tbsp - No-rinse Desanitizer

Procedures

Stage 1

1. Sanitize all equipment
2. Create must
   • Pound grapes into juice, trying to smash them as much as possible
   • Heat honey and mix into grape juice
   • Add them to jar then add water up to 1 gal
   • Test specific gravity. You want around 1.070. Dilute if need be
3. Pitch yeast
   • Add yeast to water following packet instructions. You can use a whole packet, but you only need 1-2g actually. Either works
   • Add yeast nutrient and pectic enzyme to must and stir
   • Pitch rehydrated yeast into container
4. Ferment
   • Seal container with airlock
   • Let sit for 24hrs then shake for 2 min to degas. Then add more nutrient
   • Let sit sealed for another 4 days (i.e. on the 5th day), then degas again and add more nutrient
   • Let sit sealed for 15 more days (i.e. on the 20th day), then degas. During the 15 days, you may have to scoop out some grape peel as it can block the air lock. Keep an eye
   • By about 1 month, the mixture should have become translucent. SG should be close to 1.000. Proceed from there

Stage 2

1. Adjust must
   • Siphon just the liquid from the stage 1 jar
   • Mash blackberries and cherries
   • Sanitize stage 2 equipment
   • Mix blackberry-cherry mixture into must
   • Dissolve extra sugar into must to bring it up to an SG 1.045.
   • Add more pectic enzyme
2. Rehydrate and pitch a new packet of yeast like before
3. Ferment to 1.000 just like before

Bottle and Backsweeten

1. After the two months and two stages are up, siphone liquid out and bottle (sanitize equipment again)
2. (Optional) Backsweeten
   • Dry, the wine is a bit like a Cab. Semi-sweet it's like a "Cherry-Flavored Wine." Some like the dry; some like the semi-sweet. It's preference. You can even split the batch and do both
   • To backsweeten ½ gal, add 25g of sugar to 25g of water and mix to dissolved on the stove. Add that in, stir, and wait a few minutes
   • Test the SG. You want about 1.010 for "semi-sweet"