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1 large pot
1 brewsy bag
7 ounces of lemon juice
3 lbs triple berry mix (if you cannot find triple berry mix, buy 1 lb frozen blueberries, 1 lb frozen blackberries, and 1 lb frozen raspberries)
approximately 12 cups of water
approximately 2-2.5 cups of cane sugar (may use more or less depending on how sweet you want it. sugar value calculated using a wyman's triple berry mix.)
allow triple berry mix to defrost and reach room temperature
add lemon juice and triple berry mix to large pot with water. heat using stove at medium heat and stir occasionally until fruit breaks down into a saucy liquid.
once liquid is formed, strain the liquid and add it to the gallon container. allow the liquid to reach room temperature before adding brewsy bag.
use the sweetness calculator to determine how much sugar to add and juice to remove. removing juice is necessary to give the wine enough room to breathe without bubbling over while fermenting (use 16 grams of sugar per serving and 8 fluid ounces if using wyman's triple berry mix and lemon juice).
open your brewsy bag and pour the contents in. seal your juice again and shake well.
replace your juice cap with your airlock (see video here), add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. cover with towel if necessary for darkness and/or keeping warm. save the juice cap!
after 3 days, move to fridge for 48 hours. optional: remove the airlock and replace with the original cap, but *not* tightened onto the juice container. instead, leave it loosely on top.
after 48 hours in the fridge, your yeast will have fallen to the bottom of your container. optionally, you can now carefully pour your wine off of the sediment into a secondary container for bottling. you may find that sediment will build up again, and your wine might need to be poured off ('racked') once more. note: this sediment is completely safe to drink if accidentally consumed.
enjoy! your wine will continue to improve with age.