Juicy cherry, soft citrus, velvety finish

Maraschino Sour

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Old Vine Blend. While its name is a joke, the juice inside isn't! Here's a California red blend so drinkable, you'll look like the label art by the end of it.

Sanitize all fermentation equipment (primary fermenter, airlock, spoons). Combine the Cabernet Sauvignon must (or juice), Zinfandel must, and Petite Sirah must in a sanitized 6–8 gallon primary fermenter. The combined volume should be approximately 9 gallons; leave headspace for foaming and CO2 release.

Sanitize and prepare must

Dissolve potassium metabisulfite (1 tsp) in a small amount of distilled water and add to the mixed must to reduce wild microbes. Wait 24 hours before pitching yeast. After 24 hours, measure TA/pH if possible and add tartaric acid (approximately 2 tsp) to reach a balanced acidity for a California red blend (target pH ~3.5–3.7). Add pectic enzyme (1 tsp) now to help break down fruit cell walls and clarify later.

Stabilize and adjust acidity

Rehydrate the chosen wine yeast per package instructions (or sprinkle directly if manufacturer allows). Add yeast nutrient (1 tsp). Pitch yeast into the must. Cover the primary fermenter with an airlock or sanitized breathable cover and place in a stable 65–75°F (18–24°C) environment.

Pitch yeast and nutrients

Stir or punch down cap once or twice daily for the first 3–5 days to keep skins mixed and aid color extraction. Fermentation should be active within 24–48 hours and continue vigorously for about 5–10 days. Monitor specific gravity (if you have a hydrometer) aiming from original gravity roughly 1.080–1.095 down toward ~0.998–1.010 depending on residual sugar target. If you want a drier base for later back-sweetening, ferment until near dryness.

Primary fermentation monitoring

When fermentation slows (typically after 5–10 days) and cap activity decreases, press the wine off the skins using a sanitized press or strain through a fine mesh bag into a sanitized carboy. Top up the carboy to minimize headspace and attach an airlock. Allow to settle for 1–2 weeks.

Press/transfer to secondary

After the wine has been pressed and primary fermentation has slowed/stopped and gravity readings are stable for several days, rack (siphon) the wine into a clean carboy and add the blackberry puree (1 quart) and raspberry puree (1 pint) plus optional black currant/elderberry concentrate (4 oz). Stir gently to incorporate. These additions will add fresh berry aroma and a sweet-fruit impression without fully sweetening the wine.

Add fruit character

If adding fresh fruit introduces fermentable sugars and you do not want further fermentation, allow the wine to ferment those sugars out until stable gravity is reached. If you prefer to prevent additional fermentation to keep residual sweetness, first stabilize the wine as below before adding bulk sugar syrup for back-sweetening.

Finish fermentation (if required)

If you plan to back-sweeten, rack the wine and add potassium sorbate (1 tsp) and an additional small sulfite addition if desired (a pinch or follow sulfite chart). Potassium sorbate prevents yeast re-establishing so that added sugars won’t restart fermentation. Wait 24 hours after adding sorbate before sweetening.

Stabilize for back-sweetening

Prepare a 1:1 simple syrup (if not already prepared) and cool it. Begin by adding simple syrup in small increments (start with 1/4 cup), gently stir, then wait 24 hours and taste. Continue adding syrup in 1/4–1/2 cup increments until the wine reaches the desired level of sweetness reminiscent of a fruit-forward, slightly sweet California red (typically 0.5–3% residual sugar equivalent — subjective). Record amount added so you can replicate on subsequent batches.

Back-sweeten to taste

After back-sweetening and once the wine is stable, add fining agent per product instructions (e.g., bentonite or gelatin, here approx. 2 tsp total measured according to manufacturer). Cold-stabilize in a refrigerator or cold room if possible for 1–2 weeks to encourage tartrate precipitation and to clarify further. Rack off lees and sediment carefully to a clean carboy before bottling.

Fining and clarifying

Measure free SO2 and add a final sulfite addition (potassium metabisulfite) appropriate for your target free SO2 (a small addition here: ~1 tsp distributed across the batch — follow a sulfite chart for exact ppm based on volume and wine pH). Ensure the wine is clear and stable (no fermentation activity for at least 2–4 weeks).

Final sulfite and preparation

Sanitize bottles and corks. Siphon wine into 750 ml bottles leaving about 1 inch (2–3 cm) headspace. Cork each bottle securely. Label and store bottles on their sides in a cool, dark place for at least 4–8 weeks to let flavors integrate; while this wine is drinkable young, short bottle aging will harmonize the fruit and oak (if oak was used in juice or must).

Bottling

Chill lightly to 55–60°F (13–16°C) before serving. The finished product should be a fruit-forward, slightly sweet old-vine style California red with prominent blackberry/raspberry notes and easy drinkability reflective of the Las Jaras Sweet Berry Wine 2021 description.

Enjoy

Cabernet Sauvignon grape must or high-quality grape juice (dark/red)

Zinfandel grape must or high-quality grape juice (dark/red)

Petite Sirah or old-vine red grape must/juice

Tartaric acid (adjust)

Potassium metabisulfite (Campden) - crushed and dissolved

Wine yeast (e.g., Lalvin RC212 or Lalvin 71B)

Yeast nutrient

Pectic enzyme

Blackberry puree (unsweetened)

Raspberry puree (unsweetened)

Black currant or elderberry concentrate (optional)

Siphoning sugar syrup (simple syrup, 1:1 cane sugar to water)

Potassium sorbate (for stabilizing before back-sweetening)

Clearun/fining agent (e.g., bentonite or gelatin-ising agent)

Cold stabilizing time (equipment/item)

Sterile wine bottles (750 ml)

Wine corks

Sulfite addition for bottling (potassium metabisulfite)

Las Jaras Sweet Berry Wine 2021

Blushing pink color, softer floral and fruit aromas result in this cute and chuggable amphora aged wine!

Pinot Gris Casablanca, CH S OR V

Pinot Gris Casablanca, CH SORV

Blushing in this pink cute color and, softer chuggable floral and amphora fruit aged aromas wine!

Pinot Gris Casablanca, CH

Housemade Kombucha

Lavender / Chamomile Tea, Lime, House Grenadine, Ginger Beer.

Mule Fleurie Negroni

Scrappy Shrub

Make Las Jaras Sweet Berry Wine 2021 Recipe in just 336h . Old Vine Blend. While its name is a joke, the juice inside isn't! Here's a California red blend so drinkable, you'll look like the label art by the end of it.

Las Jaras Sweet Berry Wine 2021 Recipe

Descriptors

Tasting Notes

Food Pairings

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