Blackberry Wine Recipe
- 3 lb blackberries
- 2 1/4 lb sugar
- 1 gal boiling water yeast nutrient pectic enzyme yeast
- Wash, pick over berries.
- Crush in pail, pour boiling water over.
- Stir well, cold to lukewarm, add in pectic enzyme per instructions.
- Leave 24-36 hrs, then add in yeast and nutrient.
- Cover well, leave for 4-5 days, stirring daily.
- Strain, add in sugar; stir well so which sugar is all dissolved.
- Pour into dark fermenting jar, fill to shoulder, fit airlock.
- Keep the spare liquor in a smaller bottle, also with airlock/cotton wool.
- 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)