Loganberry Wine
Experience the exquisite taste of homemade loganberry wine, blending the tartness of fresh loganberries with sweet orange juice and rich grape concentrate. This refreshing drink is perfect for special occasions or a casual evening. With simple ingredients, this recipe invites you to create a full-bodied wine with vibrant flavors that will impress your friends and family.
ingredients
- 2 1/2 pounds fresh loganberries
- 1/2 cup orange juice, room temp
- 1 tsp pectic enzyme
- 1 package wine yeast
- 1 tsp yeast nutrient
- 1 optional Campden tablet
- 1 tsp acid blend
- 2 1/2 pounds sugar
- 1 cup grape juice concentrate
steps
- 1.
Rinse the loganberries under cool water and gently crush them to release their juices.
- 2.
In a sanitized fermentation vessel, combine the crushed loganberries, orange juice, pectic enzyme, and the optional Campden tablet (if using) to reduce unwanted bacteria. Let sit for 24 hours.
- 3.
Add the sugar, acid blend, yeast nutrient, and grape juice concentrate, stirring until the sugar is completely dissolved.
- 4.
Sprinkle the wine yeast on top of the mixture and stir gently to combine.
- 5.
Cover the fermentation vessel with a clean cloth or fermentation lock, allowing it to ferment for 7 to 14 days, stirring daily.
- 6.
Once fermentation slows and bubbles are minimal, strain the liquid to remove solid materials and transfer to a clean secondary fermentation vessel.
- 7.
Allow the wine to age for about 4 to 6 weeks, racking as needed to clarify.
- 8.
Bottle your wine, cork it, and let it age for at least three months before enjoying the rich flavor.
