2 lbs blue berries

7 pints water

1 3/4 lbs sugar

1 1/2 tsp acid blend

1/2 tsp pectic enzyme

1/2 tsp energizer

1 Campden tablet crushed

1 pack wine yeast

1/2 pt red grape concentrate to add before bottling.

Select and prepare berries and strain out juice into primary fermentor.

Keep crushed berries in the juice, and stir in all ingredients except yeast. Rest 24 hrs, covered. Then, add yeast and stir daily. Check SG and aid extraction by pressing pulp lightly. When ferment reaches SG 1.030 (I would recommend 1.015-1.020) strain juice into secondary and attach airlock. At fermentation completion (SG 1.000 or less), siphon off sediment into clean secondary and reattach airlock. To aid clearing, siphon every 2 months.

Before bottling, add 1/2 tsp stabilizer and the concentrate.