Easy Blackberry Seltzer Recipe

Easy Blackberry Seltzer Recipe

• OG - 1.050
• FG - .998 - 1.000
• ABV - 7%

Ingredients:

• 1g Jug of Vintner's Best® Blackberry Fruit Wine Base
• 5g RedStar Premier Blanc wine yeast
• 2# Frozen Blackberries

Directions:

• Pour 96oz of the 1g Fruit Wine Base into fermenter (save the remainder)
• Add 2# of frozen blackberries
• Add yeast
• Fill fermenter with 4 gallons of fresh (non-chlorinated) water

Check gravity with hydrometer and record the results. Ferment until gravity drops to 1.000 - .998 (a week to 2 weeks depending on ambient temperature).

Once complete rack to a glass carboy and use Biofine or Super-Kleer according to directions. 

When cleared add remainder of the fruit base to sweeten and carbonate if bottling. Cap let rest for 2 weeks and serve cold. 

If Kegging add finished liquid to get and add the remainder of the wine base and let sit for 2 weeks, refrigerate and serve cold. 

If force carbing, refrigerate keg, carbonate at 40 psi for 6 min. 

As an option you can use alternative sweeteners like monk fruit instead of adding the remainder of the fruit wine base only if force carbonating.