Blackberry Dessert Wine II
2kg (4½ lb) Blackberries
250g (9 oz) Blackcurrants
250g (9 oz) Elderberries
500g (18 oz) Grape Juice Concentrate
250g (9 oz) Bananas – very ripe
1250g (2¾ lb) Sugar
4 litres (7 pints)
Pectolase & Campden Tablet
Dessert/High Alcohol Yeast & Nutrient
Selecting the best quality fruit, remove all the stalks and rinse under cold running water.
Simmer the Elderberries and peeled Bananas in 1 litre of water for 20 minutes and then pour them into a bin containing the crushed Blackberries and Blackcurrants.
Add the rest of the water, Pectolase and Campden tablet. Cover and leave for 24 hours.
Stir in the Grape Juice Concentrate – together with an Active Yeast and Nutrient. 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 dark 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.