Blackberry Wine Making recipe

Blackberry Wine Making recipe

2kg/4lb Fresh Blackberry, yeast, 1.5kg/3lb sugar, yeast nutrient, pectolase, wine stabiliser, 4.5 litres/1 gallon water, wine finings

 This homebrew wine is best when growing and picking your own blackberries, make sure you pick on a dry sunny day

Wash blackberries well to remove any little creatures sometimes found in raspberries and blackberries

Put the berries into brewing bucket and mash pour over water which has been bolied, stir well and leave to cool to about 21 degrees C

Add pectolase, stir well, cover and leave for 24 hours in a warm place

Mix again, then add yeast nutrient and yeast, cover, leave in a warm place for next 5 days stirring daily

After this time strain liquid onto the sugar, stirring thoroughly to dissolve, ferment in a demi john and fit an airlock until hydrometer reads 1.000 or below

Then syphon wine into brewing bucket and add stabiliser, stirring thoroughly to remove any CO2, keep covered for 24 - 48 hours stirring regularly

Add finnings A, mix leave for 1 hour, add finings B mix thoroughly, leave in a cold place, covered to clear

When totally clear syphon into clean bottles, cork and store