This wine is a dark ruby red, rather sweet and goes well with port. If you add port to the bottle before drinking the flavour will enhance!
Tools required
- 2 galon, or bigger, bucket with lid
- Glass Demi John
- muslin cloth
- Long spoon
- Hydrometer
- wine bottles
- milton or alternative sterilising fluid
- mixing bowl
Ingredients
-
3lb blackberries
-
3lb granulated sugar
-
6pts boiling water
-
Campden tablets
-
Wine yeast
-
Yeast nutrient
-
Pectic enzyme
- salt for washing fruit
Recipe
- Sterilise all your equipment
- Wash the blackberries with salt to get out all the bugs. Make sure to rinse off thoroughly as you don’t want a salty wine! (You can also put them in Tupperware with a lid on in the fridge and the bugs will try and climb out, if you have room)
- Put the blackberries in a bucket
- Pour over the boiling water and the sugar, stir well and leave to cool
- Once cool add the pectic enzyme and crushed campden tablet
- Leave for 24 hours
- Add the yeasts and yeast nutrient
- Leave for 7 days, stir daily (warm place)
- Strain the liquid through muslin into a Demi John
- Fit an airlock
- Ferment until dry
- Once dry rack into bottles
- Leave for 6 months
Tips I've learnt along the way that may help you out
- Freezing your fruit prior to making the wine will not affect the taste but will allow you to collect in smaller quantities
- Overripe fruit makes for better wine
- Make sure everything is sterile
- Do not start making your wine if you’re travelling, as it will need stiring every day
- Making in smaller batches makes the process easier
