About this recipe:A fantastic red wine that's full of fruit, rich, slightly sweet and packs a big punch. Try it, it only takes a week for the initial fermentation and then a month to finish fermenting, then it's another month to clear. Bottle it up and leave it for 6 months, and then enjoy! Remember to sterilise all equipment before use.
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Method Prep:1hr › Extra time:60days › Ready in:60days1hr
Take the blackberries and put them in a fermenting bucket. Use a potato masher to squish them slightly to help release all of their lovely juice. If you don't have a masher, then get in there with your hands, but be warned, you'll have pink coloured hands for a few days. Pour on the boiling water and stir thoroughly. Add the sugar and stir until thoroughly dissolved. Cover and leave to cool to 20 degrees C.
Once cool, take a hydrometer reading and save this for later. Stir in the pectolase, yeast and yeast nutrient.
Put the lid on loosely and transfer to somewhere warm (approx 20 C) for 7 days, stirring daily.
After 7 days, use a muslin bag to strain into another bucket to remove most of the blackberries.Transfer the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 16 C and 20 C to allow for the the fermentation to complete. This can take up to 4 weeks.
Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock and leave to clear.
You may need to rack this wine a couple more times until it is completely clear. Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.
Bottle and ideally leave for 6 months for its full flavour potential to be reached, but it is also great for drinking after just a month.
This wine is a very dark red, thats full of flavour and can be very strong and stains anything it touches.