Blackberry WineOrigin: British Period: Traditional |
Ingredients:
1.5kg blackberries 
Method:PreparationWash and pick over the berries, selecting only good ones. Pour into a fermenting bucket and crush then add boiling water. Stir well and allow to cool to blood temperature before adding the pectic enzyme. Leave for about 36 hours then add the yeast nutrient and the yeast. Cover with cheesecloth and place in a warm spot to ferment for five days. At this point strain and measure the specific density with a hydrometer. You are looking for a specific gravity of 1.0982 so add enough sugar to bring the mix to this value. Pour the liquid into a fermenting jar and fill to the shoulder. Add a sterilized cork and fermentation lock (reserve any remaining liquid in the fridge) then after about a week top-up the fermentation jar with the remaining liquid. Allow to ferment for a further week then rack into your second fermentation jar. Add a stopper and a fermentation lock then leave in this jar until the wine clears. You are now ready to rack your wine into bottles. Once corked, leave the blackberry wine in a cool dry place for at least three months before tasting or six months for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
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Other recipes with blackberries and yeast as primary ingredients: Basic Mead Brewing Basic Wine Making (Red) Basic Wine Making (White) Apple Wine Cherry Wine Rowan Berry Wine Plum Wine Blackberry Wine Kiwi Fruit Wine Rich Bread Poppy Seed and Blackberry Cake Fruited Bread Biga Pugliese Croissants Chelsea Bun (Recipe 1) Orehnjaca Puccia Sticky Buns Tomato Chilli Bread Yorkshire Oatcakes Yeasty Biscuits Manchet Short Cakes Kadee Tagenitai Boletinos Artos The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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