Traditional Blackberry WineOrigin: British Period: Traditional |
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This is the 'real' recipe for a true country version of blackberry wine that relies on wild yeast both on the fruit and in the air to begin the fermentation. Whatever you do, don't wash the blackberries! But this does mean that you will have to pick over the fruit carefully to remove any mouldy and maggoty ones. Ingredients:
3.5kg blackberry fruit, well picked over 
Method:PreparationPlace the blackberries in a deep jar and allow to sit for 9 days. Ensure that you press down well every day both to release the juice and to slightly agetate the mixture. This allows the yeast to colonize the fruit. Press the fruit through a fine-meshed sieve to extract as much of the juice as possible (press with the back of a spoon to extract more juice). You should end-up with a smooth liquid, with the pulp and seeds left behind. Pour the liquid into a measuring jar then add to a large jar along with 450g of sugar (either brown or white) for every 1l of juice. Place a lid on the jar and invert once every day for the next nine days. By this time the sugar will all have dissolved. Bottle and leave for 2 months to mature without any corks. Then cork-up and allow the wine to mature for 6 months before serving. |
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