Recipes - Blackberry Wine

 

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Make the most of the free glut of these versatile hedge fruit as there is only so much blackberry crumble that you can handle. This recipe makes 6 bottles of delicious medium red wine and is best stored for at least 6 months although it will benefit from longer. Pick the nice large juicy berries for best results.  

 

Equipment:

Brewing Bin + Lid

Demijohn 

Airlock + Bung

Syphon

Steriliser

Bottles

A large pan (big enough to boil 4.5 litres of water)

Strainer.

Muslin bags. 

 

 

 

Ingredients:

 

2 kg of Blackberries

1.3kg granulated sugar

1 teaspoon of yeast nutrient

1 teaspoon of Pectolase

1 Burgandy yeast

3.5 Litres of Water

 

Instructions


Sanitise and rinse all equipment.


1. Bring the water to the boil

2. Wash all the berries to remove bugs, place in a fermenting vessel and squash.

3.  Pour over the water and leave to cool to 21c then add the Pectolase. Leave for a day then add the nutrient and yeast.

4. Leave covered for 5 days stirring daily.

5. Strain into a clean container and add the sugar, stirring to dissolve throughly. Fill a glass demijohns to just below where the next tapers and insert airlock. Transfer the balance to a clean plastic bottle or similar container and add airlock or cotton wool.

6. Leave in a warm, dark place until initial bubbling has ceased, then add the saved liquid to the main demi john and leave.

7. Bottle after 6 weeks or when clear. Finnings may be used before bottling if the wine has not cleared.

Leave for 6 months before tasting.

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