Blackberry Wine
Ingredients
- 3 lbs blackberries
- 2 1/4 lbs sugar
- 1 gal boiling water
- yeast nutrient
- pectic enzyme
- yeast
Wash, pick over berries. Crush in pail, pour boiling water over. Stir well, cool to lukewarm, add pectic enzyme per instructions. Leave 24-36 hours, then add yeast and nutrient. Cover well, leave for 4-5 days, stirring daily. Strain, add sugar; stir well so that sugar is all dissolved. Pour into dark fermenting jar, fill to shoulder, fit airlock. Keep the spare liquor in a smaller bottle, also with airlock/cotton wool. When ferment slows down 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 until it clears, then rack.
