Blackberry Dessert Wine - Recipe 1

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.