2.2kg of Blackberries, or: > 1.8Kg of Damsons, > 1.8Kg of Elderberries, > 1.8Kg of Bilberries, > 1.8Kg of loganberries
4.5 litres of Water
2 tsps of Pectolase
1 Campden Tablet
300ml of Red Grape Juice Concentrate
1.4 - 1.6kg of Sugar
1 tsp of Yeast Nutrient
Gervin GV4 Yeast
Heavy Sugar Syrup
100ml of Brandy or Vodka
Put the fruit in a fermentation vessel, crush or bruise it and pour over 2 litres of cold water. Add the pectolase and a crushed campden tablet. Cover and leave for 24 hours.
Heat 1 litre of water and dissolve the grape concentrate and 500g or sugar, leave it to cool to 27°C and add to the fruit. Stir well, add the yeast nutrient and an active yeast.
Ferment for three days, stirring twice daily. If stone fruit is used, remove as many stones as possible after 24 hours. Press or strain the must. Heat a further 1 litre of water and dissolve in 500g sugar, cool this to 21°C and add to the must.
Stir, pour into a clean demijohn and leave to ferment. Do not be surprised if there is a slight delay in fermentation.
Ferment until the final gravity becomes 1.005.
Feed the wine 100ml at a time until fermentation stops. The final gravity should be between 1.015 – 1.020.
When fermentation stops, rack and store in a cool place.
It can be improved by the addition of 100ml or brandy or vodka.