Today, you need to pick 20 pounds of Saskatoon berries. we ended up picking eight pounds, and paid half price for last years stock for the other eight pounds. Make sure you have all your supplies before hand at home, so you can get this awesome wine on the go! See the recipe at the bottom of the page.
Freeze your berries for 48 hours prior to starting. Freezing ensures the pectin is broken down enough so you can reduce pectic haze( Very difficult to get rid of at the end of fermentation). Start by putting the berries in a large stew pot, cover with water 2 inches above the berries and bring to a simmer, not a boil, or they will loose flavor.
Once these have simmered for ten minutes, add in your 12.5 pounds of sugar and juice of eight lemons for another five
Let this cool down, then add to your primary. Top it up to twenty three liters, and add in your six Camden tablets and leave for 12 hours. Once 12 hours has elapsed, add in your six teaspoons of pectic enzyme. Wait another 12 hours and add in your KV-1116 yeast.
Let this ferment in the primary for ten days, Strain out and squeeze the Saskatoon berries to extract all the juice (reserving the fruit), then rack into a glass carboy. If you are unsure of how to rack, check out my post here. I bulk aged my carboy for three months, more out of convenience than necessity. We had nine other carboys on the go at the time and it was overwhelming and, ultimately, there was a lack of space.
Once you have bottled, wait six months to try. The wine will only get better with age, though, so keep aging if desired!
Saskatoon Berry Wine
20 Lbs of Saskatoon Berries
12.5 lbs Sugar
6 Crushed Camden Tablets
6 tsp pectic Enzyme
1 pack of KV-1116 yeast
Don’t forget to check out my Spiked Saskatoon Berry muffin recipe here, definitely worth a try!