Recipes - Blackberry Wine
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.
A large pan (big enough to boil 4.5 litres of water)
2 kg of Blackberries
1.3kg granulated sugar
3.5 Litres of Water
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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