Blackberry Wine

• 4 5 lbs (2.3 kg) blackberries
• 3 lbs (1.4 kg) sugar
• 1 gallon (3.8 ltr) water
• 1 pkg Montrachet wine yeast

1. Boil the berries with some of the water till soft.
2. Pour the cooked berries and liquid into a large container with remaining water and sugar stir.
3. Allow berries to cool completely in fermentation vessel.
4. Prepare yeast starter with warm water yeast and pinch of sugar.
5. Allow the starter to "work" for 15 min till foamy.
6. Pour the starter into the liquid.
7. Seal the container with a winemaking airlock.
8. Allow to ferment till bubbles cease (3-4 weeks).
9. Decant or siphon wine from sediment.
10. Bottle wine into clean bottles or air tight containers.
11. Age for several months.

blackberries, sugar, gallon, montrachet wine yeast

Taken from online-cookbook.com/goto/cook/rpage/000793 (may not work)