Blackberry Wine Recipe / makes around 15litres
Equipment
- A large bucket or bowl with a secure lid
- A large plastic/metal spoon
- Something to strain the liquid through e.g funnel with an integral filter, sieves, muslin material
- A glass/plastic demijohn
- A thermometer
- Empty bottles
Make sure all equipment has been sufficiently sterilised.
Ingredients
1.75g blackberries
1.5g sugar
4.5litres boiling water
2tsp pectic enzyme
Yeast nutrient (follow instructions on the packet)
1tsp wine nutrient
Method
1. Gently wash your fruit and carefully remove any bits of stem, leaves and bugs.
2. Place the blackberries in the bucket/bowl and mash with a potato masher or rolling pin
3. Pour over the water, stir and wait for the temperature to dip below 21 degrees.
4. Stir in the pectic enzyme, cover and leave for at least 8 hours or overnight.
4. Add in the yeast nutrient and yeast, loosely cover and leave in a warm place for 4 - 7 days. You should stir the mixture daily.
5. Once the initial process of fermentation has slowed (bubbles of Carbon Dioxide rising to the surface causing the mixture to go frothy) strain the liquid off the fruit.
6. Place the sugar in the demijohn. In stages pour the fermented liquid through your straining equipment and int the demijohn. To ensure the sugar has dissolved evenly swirl the demijohn regularly as the liquid passes through.
7. Top the demijohn up with remaining liquid or water and insert an airlock. A cotton wool bung, covered with cling film and secured with an elastic band works well. Leave in a warm place.
8. Every so often take the wine off any sediment that has collected at the bottom of the demijohn until you are happy with the flavour. Pour into your bottles and enjoy.
* Don’t forget that blackberries are never to be picked in late October for then the devil spits on them.
* This article was updated on September 11th 2014.
* © Wwwmaksim68 | Dreamstime.com - Blackberries. Berries. Photo
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