I just did a blackberry merlot which I started with a big can of
blackberry fruit base. The recipe I used was right on the can, but to
make it a merlot I made some minor modifications. 1. I made my must a
little sweeter than the recipe called for. SG going into primary was
1.135 2. I don't have good temperature control, so Montrachet yeast was
right out of the question. I used Lalvin K1-V1116 which has a good
tolerance to temperature change AND *** tolerance (I've been getting
14% by vol. pretty consistently).
Leave it in primary for three weeks, then rack through a coffee filter
to carboy and neck up with distilled water. I needed almost a liter of
You will get UNGODLY amounts of sediment, so rack three times and add
distilled water to neck up your carboy and let it ferment about two
weeks between racks. Good idea to filter it each time you rack.
When your airlock stops bubbling, let it bulk age about six weeks,
de-gas and bottle in dark glass. I used cobalt blue bottles. Berry
pretty! (Pun intended.)
> Anyone have a recipie similar to any of the Wild Vines Merlot?
> (prefferably blackberry!)