I have a sort of Universal Wine recipe for making it out of Berrys. The only thing you will have to watch is the acid content of the Berrys. Higher acid means less Berrys. Most berrys do not have high acid levels, but some do. I have never made any kind of Grape Wine, usually only wine from what nature provides in the wild. The recipe I use for Berry Wine is quick and easy and cuts down on some mistakes.
The quickest and easiest recipe to follow is one that Pasturizes the juice. It takes about 20 minutes to prepare and provides a good hame made product without chemical use.
You can start by going to the Supermarket and buying frozen Berrys. In the frozen food section you will usually find Frozen Black Berrys, Raspberrys and Cherrys, along with some mixed Fruits. I would strongly reccomend either Raspberry or Black Berry to start with.
You want to buy enough Fruit that you will have 5 to 6 cups of fruit to start with. Then follow this recipe:
Add Fruit to 3 - 1/4 quarts of water and Simmer covered for 20 Minutes.
When cool, strain through Cheese Cloth or Linen and pour the juice in a CLEAN and STERILE One Gallon Jug.
Add 3 Pounds of Sugar (or enough that the level rises to between the Shoulder and Neck of the Jug)
Add 1/4 to 1/2 Teaspoon of either Wine Yeast or Bakers Yeast.
Top the Jug with a Fermentation Lock.
In anywhere from 4 to 8 weeks your Wine should stop Fermenting and should settle for an extended period. When clear, syphon off into Bottles.
If for some reason the Fermentation stops within a week or two, you failed in your try. Probably from not having CLEAN hardware to start with. Starting with Sterile Supplies, especially the Jug, is of utmost importance.
After you have made a few batches this way, you can hit the fileds and woods for wild berrys, which in my opinion make the best wine.
