Blackberry Wine.

1.814 kg (4 lb) of blackberries. Pick before October to avoid the devil getting in them.
1.360 kg (3 lb) of sugar. Granulated.
4.546 Litres (1 gallon) of boiling water.
30 gms (1 oz) dried yeast. Port or Burgundy yeast is good for this wine.
Pectic enzyme. Helps to improve and prevent a haze forming in the wine.

Pick the berries on a bright, sunny day and wash well. Watch out for and remove any small maggots that may sometimes be seen. Crush the berries, place pulp and juice into your plastic bucket and pour the boiling water over them. Allow to cool to 21°C add the pectic enzyme in accordance with the instructions, (approximately ¼ of a teaspoon to each 1.360 kg of pulp), cover and leave for 5 days in a warm place, stirring daily. At the end of five days strain through muslin and add the sugar to the juice. Stir until all the sugar has dissolved. Pour into a dark demijohn, fit airlock and allow to ferment to a finish. The fermentation process has finished when there is no activity in the demijohn and a sediment has formed at the bottom of the liquid. When fermentation is complete syphon off  and filter  into dark coloured bottles using your wine filter. I have found it easier to filter the wine into another demijohn and then pour into the bottles using a funnel. Keep for at least six months before drinking. The longer it is kept the drier it will be.



Next Recipe
Return to Recipe List
Return to Equipment Page
Return to Home Page
Favourite Links