[chriso]

Does anyone have a recipe for blackberry wine please. 

[Sonia in Cornwall]

Take 4lbs ripe blackberries.  Wash them well, put them into a polythene bucket and crush with a potato masher.  Pour over it 1 gallon boiling water.  Stir well, and allow to become lukewarm (about 21 C) then add pectic enzyme (according to instructions), and a day later add the yeast (and nutrient if using).  Cover closely and leave for 4 or 5 days, stirring daily.  Strain through nylon netting on to 3lbs granulated sugar.  Stir well to make sure that it is all dissolved.  Pour into a fermentation jar, filling to the shoulder, and fit an airlock.  Keep the spare liquor in a smaller bottle also fitted with a trap or plug of cotton wool.  When the ferment quietens sufficiently for there to be no risk of it foaming through the trap (after about a week) top up with the spare wine to the base of the neck.  Refit the trap, leave it til it clears, then rack. 


It's very very nice...

[Samantha]

ohhh that sounds yum .. I always have too many blackberries .. will have to give this recipe a go

Thanks 

[white-blazes]

Sounds lovely.  Hubby has just got a wine kit, he's not made any in years.  I've got blackberries in the freezer sill so may just pop some in front of him and suggest it for the next batch