Frankenberry Wine Recipe

Frankenberry Wine is made mainly with boysenberries. It tastes so good, and the color is amazing: bright red.

Boysenberries were discovered by Charles Rudolph Boysen as a cross between a blackberry and a raspberry in California. Boysenberries contain a good amount of dietary fiber, vitamin K and a slew of minerals including manganese, iron, calcium, and potassium.

Now you know the benefits of this fruit, let's make a recipe you will enjoy at home, powered by MakeWineLab.com.

Ingredients

• 4 lbs boysenberries (you can use fresh or frozen fruit)
• Water
• 2 ¼ lb granulated sugar
• 1 packet wine yeast
• ½ tsp pectic enzyme
• 1 tsp yeast nutrient
• ½ tsp acid blend
• 1-gallon carboy
• 1 Campden tablet
• Standard winemaking equipment

Step by step procedure

1. Wash the boysenberries thoroughly with abundant water. You can do this using a colander or a plastic mesh.
2. Use your hands to crush berries in a bowl. Place them in a nylon bag or
   cheesecloth and press gently.
3. Transfer the berry bag to your fermentation bucket. Add a Campden
   tablet.
4. Pour a gallon of boiling water over the fruit bag. Allow sitting for 48 hours.
5. Gently squeeze the bag and remove it. Add sugar and acidic blend. Stir
   well to make sure it is completely dissolved. Add pectic enzyme, cover
   well, and allow it to sit for 24 hours.
6. Add the yeast and nutrient.
7. Cover, and set aside five to six days, stirring daily.
8. Rack into a carboy and attach airlock.
9. Allow the wine to sit for three months in a cool, dark place.
10. Rack the wine and allow it to sit for another two months.
11. Rack it again and bottle.
12. Give it one year to mature (if you like a well-defined taste).