Boysenberry Wine
Capture the essence of summer with this refreshing boysenberry wine recipe. Using luscious boysenberries, sugar, and a touch of yeast, this homemade wine bursts with the rich flavors of ripe berries. Perfect for sipping on a warm evening or enjoying with friends, it’s an ideal way to celebrate the bounty of the season. Let the fermentation transform these fresh flavors into something truly memorable.
ingredients
- 4 lbs boysenberries (fresh or frozen)
- 24 lb granulated sugar
- 2 tsp pectic enzyme
- ½ tsp acid blend
- 1 Campden tablet
- Water (as needed)
- 1 packet wine yeast
- 1 tsp yeast nutrient
steps
- 1.
Clean and mash the boysenberries in a large primary fermentation vessel.
- 2.
In a separate container, dissolve the sugar in about 4 quarts of water, heating gently if necessary.
- 3.
Add the dissolved sugar mixture to the mashed berries, stirring well to combine.
- 4.
Sprinkle the pectic enzyme over the mixture and stir gently.
- 5.
Crush the Campden tablet and add it to the mixture to sterilize it. Allow to sit for 24 hours.
- 6.
After 24 hours, add the acid blend and yeast nutrient, mixing thoroughly.
- 7.
Sprinkle the wine yeast over the surface of the wort, do not stir. Cover with a clean cloth.
- 8.
Wait for 1-2 weeks, stirring daily until bubbling slows down.
- 9.
After fermentation has slowed, transfer the liquid to a secondary vessel, leaving sediment behind.
- 10.
Allow it to ferment for another 6-8 weeks, then siphon into bottles and seal.
- 11.
Age the wine for at least 6 months for optimal flavor before tasting.
