- 1.6k/3½lb freshly picked blackberries
- 1 small tin Red wine concentrate
- 900g/2lb Tate and Lyle granulated sugar
- 2.8l/5pt water
- 2tsp citric acid
- 1tsp wine tannin
- 1tsp pectic enzyme (Pectolase)
- 1tsp yeast nutrient
- 1pkt red wine yeast
- Campden tablets
- Stalk, wash, drain and crush the blackberries. Pour hot water over them and leave to cool.
- Stir in the pectic enzyme, citric acid and 1 Campden tablet. Cover and leave for 24 hours.
- Stir in the can of wine concentrate, wine tannin, yeast nutrient and a packet of yeast. Allow the liquid (must) to ferment for 4 days, ensuring the fruit is covered by liquid and the container is loosely covered.
- Strain through muslin and press dry, throw away the pulp. Stir the sugar into the liquid and continue stirring until the sugar is fully dissolved. Pour into a dark coloured Demi-john (don’t worry if you haven’t got a dark one, just see the previous recipe) top up to the neck with cooled, boiled water. Fit the bung and bubbler and allow fermentation to continue until it is complete. (2 bubbles per minute through the bubbler)
- Rack into another clean Demi-john and providing fermentation is complete put somewhere cool until the wine is clear and bright. Rack once more and add a crushed Campden tablet. It is best left for a year to achieve perfection.
- Bottle up using good quality bottles and corks and a “rich” label.
- I would suggest you lightly chill the bottles before serving. You will enjoy the wine and it will bring back that day when you picked the blackberries.