Blackberry Wine Recipe

• 3 lb blackberries
• 2 1/4 lb sugar
• 1 gal boiling water yeast nutrient pectic enzyme yeast

1. Wash, pick over berries.
2. Crush in pail, pour boiling water over.
3. Stir well, cold to lukewarm, add in pectic enzyme per instructions.
4. Leave 24-36 hrs, then add in yeast and nutrient.
5. Cover well, leave for 4-5 days, stirring daily.
6. Strain, add in sugar; stir well so which sugar is all dissolved.
7. Pour into dark fermenting jar, fill to shoulder, fit airlock.
8. Keep the spare liquor in a smaller bottle, also with airlock/cotton wool.
9. When ferment quietens sufficiently for there to be no risk of it foaming through the trap (about 1 week), top it up with the spare wine to the base of the neck, refit the airlock Leave it till it clears, then rack.

blackberries, sugar, yeast

Taken from cookeatshare.com/recipes/blackberry-wine-86807 (may not work)