Blackberry Wine (Dry)

  • 3 lb freshly picked blackberries
  • 1/2 pint red grape juice concentrate
  • 1 kg bag sugar
  • 1 teaspoon nutrient
  • 1 teaspoon pectolase
  • Burgundy yeast
  • Campden tablet
  • Finings
  • Water
  1. Wash, drain and crush the blackberries.
  2. Place in a sterilized white plastic bucket and pour on 5 pints of boiling water.
  3. When cool add the pectolase, red grape juice concentrate, nutrient and yeast.
  4. Cover loosely with the lid and ferment for 3 days. Strain the juice into a demijohn.
  5. Dissolve the sugar in 1 pint of boiling water, allow to cool and add to the demijohn.
  6. Fit an airlock and continue to ferment, topping up with water to one gallon when the frothing dies down.
  7. When fermentation stops and specific gravity reaches 1.000 or less syphon the wine off the sediment into another sterilised demijohn with 1 crushed campden tablet.
  8. Add finings and when the wine is crystal clear it can be syphoned into bottles and corked.
  9. Should be ready for drinking at Christmas.