Adventures in Homebrewing had 96-ounce cans of Blackberry Wine base on sale for $10, because they were past the sell-by date. I decided to chance it and buy two of the cans to turn into blackberry wine. When opened, the cans smelled perfectly fine, so I think the wine is going to turn out well. We'll see. Ingredients (per 5-gallon batch) 1 can of Vintner's Harvest Blackberry Wine Base 8 pounds of cane sugar 3 tsp. Citric Acid 4 tsp. Yeast Nutrient (DAP + Fermaid O) 2.5 tsp. Pectic Enzyme 1/2 tsp. Wine Tannin 1 packet CR51 Vintner's Harvest wine yeast Enough RO water to reach 5 gallons in the fermenter Original Gravity: 1.086 SG for one batch, 1.077 SG for the other Final Gravity: 0.988 SG estimated Batch Size: 5 gallons per batch ABV: 13.5% estimated Fermenters Used: Two 7.5 gallon SS Brewtech Brewmaster Buckets Preparing the must was pretty straightforward. I heated three gallons of the RO water to about 120F and began dissolving the...