Blackberry Wine Recipe

1. 1

   Wash, pick over berries.

2. 2

   Crush in pail, pour boiling water over.

3. 3

   Stir well, cold to lukewarm, add in pectic enzyme per instructions.

4. 4

   Leave 24-36 hrs, then add in yeast and nutrient.

5. 5

   Cover well, leave for 4-5 days, stirring daily.

6. 6

   Strain, add in sugar; stir well so which sugar is all dissolved.

7. 7

   Pour into dark fermenting jar, fill to shoulder, fit airlock.

8. 8

   Keep the spare liquor in a smaller bottle, also with airlock/cotton wool.

9. 9

   When ferment quietens sufficiently for there to be no risk of it foaming through the trap (about 1 week), top it up with the spare wine to the base of the neck, refit the airlock Leave it till it clears, then rack.

* Per serving · 4 servings · Values may vary.

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