2kg (4½ lb) Wild Blackberries
500g (18 oz) Chopped Raisins
1250g (2¾ lb) Sugar
4 litres (7 pints) Water
Pectolase & Campden Tablet
Dessert/High Alcohol Yeast & Nutrient
Pick only the largest and ripest Blackberries on a dry day. Remove all the stalks and rinse the berries in cold running water to remove hairs, dust and insects.
Place the berries in a bin and mash them with the back of a wooden spoon or the like.
Wash and chop the Raisins and add to the Blackberries.
Pour cold water onto the fruit, add the Pectolase and a crushed Camden tablet, cover and leave for 24 hours.
Add an activated Yeast and Nutrient and ferment on the pulp for 5-7 days, pressing down the fruit cap twice daily.
Strain out and gently press the fruit, stir in half the sugar, pour into a fermentation jar, leaving space for the remaining sugar, fit an air-lock and continue fermentation.
After 8 days add half the remaining Sugar and 8 days later add the rest.
When fermentation finishes, move the wine to a cooler position and 4 days later siphon it into a sterilised storage jar. Add 1 campden tablet and store the wine for 2 months.
Again rack the wine and then store for at least 10 months before bottling and follow with another 6 months storage.
Always keep Blackberry Wine in dark glass or opaque containers so that the colour does not fade in the light.
Note: “All Purpose” yeast may also be used. 250 grams white grape concentrate can also be added per 4½ litres of must, and improves the wine substantially. Reduce the sugar by 200g.