Victory Blackberry Wine

Makes 6 bottles of sweet BB wine

Recipe based on Terry Garey recipe in 'The joy of wine making'

Ingredients

Water
Sugar
Blackberries
Acid blend
Yeast nutrient
Campden tablet
Pectic enzyme
Montrachet yeast

Equipment

Fermenting bucket
Potato masher
Nylon netting bag
Plastic tube for syphoning
Demi-john
Airlock
Sterilising powder

3 3/4 quarts (3.5 litres)
2 1/4 lbs (1Kg)
3-4 lbs (1.4 - 1.8 Kgs)
2 tsp
1 tsp
1
1/2 tsp
1 packet

Directions

Day 1

















Day 2



Day 3

Day 10








1 Month


4 - 6 Months

1 - Boil the water and sugar

2 - Put all berries in a nylon bag and tie tightly (it's going to be submerged for a week)

3 - Put fruit bag in the fermenting bucket and crush berries whilst in the bag (use hands or masher)

4 - Pour the hot water over the berries

5 - Leave a couple of hours to cool and add acid and yeast nutrient, cover loosely with lid

6 - Wait until cooled to room temperature (next day?) then add the crushed up Campden tablet (optional)

7 - Fit the fermenting bucket lid

8 - Add pectic enzyme 12 hours later

9 - Check and write down the PA

10 - Add yeast 24 hours later, stir daily for 1 week

11 - Remove bag (don't squeeze)

12 - When settled check PA. If above 3% or 4% leave another week before racking, if not rack straight away.

13 - Racking: Syphon liquid into dark glass demi-john and add a bung and airlock

14 - After 3 or 4 weeks re-rack into a new demi-john to separate from sediment 

15 - Check PA, taste it, if too dry add some stabiliser and 2-4 Oz of sugar dissolved in water

16 - Syphon into bottle and leave for a year before drinking