BLACKBERRY WINE.
2 gallons.
Ingredients
6lb -blackberries.
2Lt -red grape juice.
3Lb-sugar.
2Tsp - pectic enzyme.
1Tsp - tannin.
1Tsp - nutrient.
2Tsp-wine yeast compound.
1Tablesp-finings. ( per gal )
1 up to 3 table spoons-glycerine. ( per gal )
METHOD:
Place the blackberries in a pan with water and bring them to a boil then simmer
for 20 min, then strain and pour the hot liquor over 2lb of the sugar and stir until all
the sugar is dissolved ,leave to cool. Add a pint of cold water to the blackberries
and mash, then squeeze and extract as much juice as possible. When all the
liquor is lukewarm 21C, divide all the juice and the rest of the ingredients into
two demijohns, fit airlocks and ferment for one week.
Then add the rest of the sugar 1lb in a syrup form, (When cool) then top up
with cold water, to the neck of the demijohns, leave to fully ferment out.
When fermenting as stopped rack add finings when clear rack again then add
glycerine to taste.
Note: this wine should be left to mature for at least 12 months.
2 gallons.
Ingredients
6lb -blackberries.
2Lt -red grape juice.
3Lb-sugar.
2Tsp - pectic enzyme.
1Tsp - tannin.
1Tsp - nutrient.
2Tsp-wine yeast compound.
1Tablesp-finings. ( per gal )
1 up to 3 table spoons-glycerine. ( per gal )
METHOD:
Place the blackberries in a pan with water and bring them to a boil then simmer
for 20 min, then strain and pour the hot liquor over 2lb of the sugar and stir until all
the sugar is dissolved ,leave to cool. Add a pint of cold water to the blackberries
and mash, then squeeze and extract as much juice as possible. When all the
liquor is lukewarm 21C, divide all the juice and the rest of the ingredients into
two demijohns, fit airlocks and ferment for one week.
Then add the rest of the sugar 1lb in a syrup form, (When cool) then top up
with cold water, to the neck of the demijohns, leave to fully ferment out.
When fermenting as stopped rack add finings when clear rack again then add
glycerine to taste.
Note: this wine should be left to mature for at least 12 months.