Blackberry Wine Recipe

Directions

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.