Blackberry Wine

Makes 6 bottles of sweet BB wine

Recipe based on CCJ Berry's recipe in 'First Steps in Winemaking'

Ingredients

Blackberries
Granulated sugar
Water
Yeast
Yeast nutient
Pectic enzyme

Equipment

Fermenting bucket
Potato masher
Nylon netting
Plastic tube for syphoning

1.75 Kgs
1.5 Kgs
4.5 litres

Directions

Day 1








Day 2



Day 6











Day 13



Approx Day 30






Day 35

1 - Wash blackberries, sterilise bucket and masher

2 - Mash BB's with a potato masher in fermenting bucket

3 - Stir in 4.5 litres of boiling water

4 - When lukewarm add pectic enzyme

5 - Add yeast and yeast nutrient and cover

6 - Stir daily (for 4 days)

7 - Strain mixture through sterilised nylon netting

8 - Pour BB juice mixture onto 1.5 Kgs of sugar

9 - Stir until all sugar is dissolved

10 - Pour mixture into a dark sterilised demijohn (to the shoulder) and fit the sterilised air-lock

11 - Keep spare mixture in a separate sterilised bottle with a cotton wool bung

12 - Add spare mixture to demijohn when fermenting calms down a little (around a week), refit air-lock to demijohn

13 - Wait until fermenting is complete (no bubbles are coming through the air-lock)

14 - Syphon off the wine into another sterilised demijohn being careful not to syphon any sediment and add air-lock

15 - The disturbance may cause the yeast to reactivate so after a few days repeat steps 13 & 14

16 - Syphon off into 6 green sterilised wine bottles and cork


17 - Wine is best after a year but can be drunk after a few days