(Blackberry Wine Recipe)
Winemaking Ingredients: Blackberry Wine - Wine Making Guides
6 pints fresh or frozen blackberries3 lbs / 1,350 grams granulated sugar
1 teaspoon acid blend
1/2 teaspoon pectic enzyme
Wine yeast
1 teaspoon yeast nutrient / energiser
8 pints / 1 gallon cooled, boiled water
1 campden tablet
Winemaking Method: Blackberry Wine - Wine Making Guides
Roughly press blackberries and add to clean, empty winemaking fermentation bucket. Next, add the cooled, boiled water, together with sugar, wine nutrient, campden tablet, acid blend and pectic enzyme. Stir well until all of the sugar has completely dissolved and allow to stand for up to 24 hours.
Add activated wine yeast and then stir twice a day for five days. Thoroughly strain the blackberry wine mixture and add to demijohn, with suitable airlock. Rack after approximately one month, and then again at three monthly intervals until clear and approximately 12 months old. Bottle blackberry wine and then leave to stand for a minimum of 12 months.
How to make Blackberry wine: Blackberry wine recipe - More Wine Recipes.