Requested Recipe:

Karla, if I hadn't kept a log I wouldn't even remember. I was simply cleaning out the freezer and ran into a number of quart bags of berries and fruit and made a wine with it. Specifically, I used blackberries, blueberries, red raspberries, strawberries, Boysenberries, elderberries, red grapes, and apple juice. You can use whatever you have on hand.

• 1 qt. blackberries
• 1 qt. blueberries
• 1 qt. red raspberries
• 1 qt. Boysenberries
• 1 qt. strawberries
• 1 qt. elderberries
• 1 qt. Ison muscadine grapes
• 1 lb. granulated sugar
• 1/2 gallon apple juice
• 1 tsp. citric acid
• 1 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 pkt general purpose wine yeast

Put all berries in nylon straining bags (I used two), tie closed, place in primary, and squash berries (hint: wear rubber gloves to prevent staining of the hands). Add all remaining ingredients except yeast and stir well to dissolve sugar. Cover primary and set aside 12 hours. Add activated yeast starter. Cover with sanitized cloth and set aside in warm place to ferment. When vigorous fermentation slows (7-10 days), check specific gravity. If at or under 1.010, transfer to secondary and fix airlock. If wine does not clear in 60 days, add additional teaspoon pectic enzyme while racking wine. If clear, simply rack. Reattach airlock and wait additional 30 days or until clear. Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate. Wait 10 days, sweeten to taste and set aside an additional 30 days. Rack into bottles and age 1 year. [Author's own recipe.]

My thanks to Karla Junemann of Richardson, Texas for requesting this recipe.