House red (variations )

[Bigster]

As requested by daab a few variations on a house red depending on your taste...... Good luck
Dudley Wine Circle BLACKBERRY WINES

TABLE WINE ---DRY, 3lb Blackberries, 1/2 pint Red Grape Conc, or, 1lb Sultanas/Raisins, 1/2 lb Dates, or, 2 Bananas, Bag Sugar, 2 tsp Pectolase, 1/4 tsp Grape Tannin, 1 tsp Yeast Nutrient, 1 tsp Acid Bland, 2 Vit B1 tabs, sachet Burgundy style Yeast. (Lalvin RC212) Gravity O.G. 1.090---F.G. 0.992

SOCIAL WINE --- MEDIUM SWEET, 4 1/2 lb Blackberries, 1 pint Red Grape Conc, or, 1 1/2 lb Sultanas/Raisins, 3/4 lb dates, or 3 bananas, bag sugar , 2 tsp pectolase, 1/2 tsp grape tannin, 1 tsp yeast nutrient, 1 1/2 tsp acid blend, 2 vit B1 tabs, sachet Burgundy style yeast. Gravity O.G. 1.120----F.G.1.010

DESSERT WINES AFTER DINNER---SWEET 6 1/2 lb Blackberries, 1 1/2 pint Red Grape Conc, or 2 lb Sultanas/Raisins, 1 lb Dates, or 4 Bananas, Sugar, 2 1/2 tsp pectolase, 3/4 tsp Grape Tannin, 2 tsp yeast nutrient, 2 tsp Acid Blend, 2 vit B1 tabs,
sachet high alcohol tolerant yeast (Lalvin EC111. Gravity O.G. 1.160----F.G.1.025
METHOD. TABLE
Wash berries in sulphited water, and drain, put banana flesh(no skins)/dates cut up, into saucepan, cover with 1 pt water, slowly bring to boil, stirring all the time, simmer for 20 mins,stirring. Put drained berries into bucket/primary, crush well, strain liquor from bananas/dates on to them, add approx 1 lb sugar, stir to dissolve, add 6 pints cold water, stir thoroughly, add pectolase , tannin, nutrient, acid, Vit B1, , and yeast, check gravity, adjust with sugar/and water to make up to volume, and OG 1.090.
Ferment covered breaking cap daily for 4/5 days, strain off pulp to demijohn, fit airlock, ferment to dryness.

METHOD SOCIAL
As table, except when racking to demijohn, add sugar to bring gravity up,this may be done over several days, by small sugar additions, recording gravity, before and after, sugar additions, when total reaches 1.120, allow to ferment down to 1.010.

METHOD DESSERT
Basically as table and social,except hold back 1/2 pt grape for feeding , when making additions, alternate grape conc, and sugar, till total is 1.160or higher, fermenting down to 1.025, if yeast will allow !!

Tom Keys (The legendary Fermenting Tom )