Blackberry Wine

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3 lb/1.5 kg blackberries
  • lb/1.25 kg granulated sugar
  • 1 teaspoon pectic enzyme
  • 1 teaspoon nutrient salts
  • Yeast starter of Burgundy wine yeast
  • 6 lb/3 kg blackberries
  • 3 lb/1.5 kg sugar


First a light, dry table wine

Use only good quality, ripe berries. Wash them thoroughly, crush them in a bucket, and add 4 pints/2 litres water and a Campden tablet. Leave to stand overnight. Strain through a nylon sieve into a bucket in which the sugar has been placed, add another 4 pints/2 litres warm water, and stir until the sugar has dissolved. When lukewarm (about 75°F/24°C), add the pectic enzyme, yeast and nutrient salts. Cover closely and leave in a warm place (about 68°F/20°C) for 4–5 days. When the first vigorous ferment has subsided, stir, and transfer the must to a fermentation jar under airlock. If using a clear, white jar, cover it up in order to exclude the light. Rack after about 6-8 weeks, and a second time about 2 months later when the wine may be bottled.

–and a full bodied, sweet wine
(this may be increased even further if required, by the addition of sugar in liquid form – maximum about 8oz/225g).
Instead of steeping the fruit overnight, steep for 2 days.

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