Zinfandel/Blackberry Dry Wine

I recieved some new wine making supplies for Christmas including 3g carboy.  So now it is time to increase the batch sizes.  I had a can of Alexanders Suncountry Juice Concentrate (Zinfandel).  So I created this Blackberry Zinfandel Recipe to make.

Zinfandel – Blackberry

Base Recipe

1can Suncountry Zinfandel Concentrate

2lbs Frozen Blackberries

3tsp yeast nutrient

5lbs sugar? To 1.095

1tsp Tannin

1 ½ tsp Pectic Enzyme (dry)

3 Campden Tablets

water as needed

Premier Cuvee Yeast
Add Medium Toast French Oak during aging

Day 1 (noon)

Added: Juice, Blackberries (crushed) in net bag.

1 ½ tsp Pectic Enzyme

3 Campden Tablets

5lbs sugar dissolved in water

starting SG 1.098, 23.5 brix, PA 14%

begin yeast starter. Premier cuvee ½ tsp yeast energizer

--12hrs. later--
add 3tsp Yeast Nutrient
Check SG was 1.098

check and adjust acid level (added 7tsp Acid Blend to 0.60%)

Day 2 noon

Pour in starter.

***Notes: Brought the water to 3 gal before checking SG and adding sugar. That would have been OK if I would have used the juice to dissolve the sugar in instead of creating a simple syrup of water and sugar. I only used 6 cups of water for the 5lbs of sugar. But it added well over 2qts of volume.  It will probably be a little light on the body