Coming home to my parents’ juiciest ever crop of wild Saskatoon berries has inspired me to attempt my hand at turning them into wine.
On the evening of July 19, I combined the following ingredients and left the mixture covered in a large pot on the counter:
2lbs berries, washed, then mashed
2lbs white sugar
1 crushed camden tablet
2 lemons juiced
3 US pints of water
On the evening of July 21, I poured the mixture through a strainer twice, before funnelling the juices into my 1 gallon glass jug. The juice filled half the jug. I then added rehydrated wine yeast and more water to top it up to nearly full. Topped off with an airlock, it was bubbling away within minutes.
When the wine ceases to bubble, I will likely bottle it and then cellar it for many months.
I used the recipes from the Winemaking Home Page run by Jack Keller as a rough guide.