Make Wine at Home: Blackberry wine recipe
2.25 kg/5 lb blackberries
2 bananas 230 g/8.1 oz concentrated black grape juice
1 kg/2 lb 2 oz white sugar
1 teaspoon pectolytic enzyme
2 Campden tablets
1 level teaspoon citric acid
3.5 litres/6 pints cold water
Burgundy wine yeast and nutrient
1 Stalk and wash the blackberries. Crush the blackberries in a bin together with the peeled and mashed bananas, the pectolytic enzyme, the acid, one crushed Campden tablet and the water. Stir well. Cover and leave for 24 hours.
2 Add the concentrated grape juice, yeast and nutrient and ferment on the pulp for four days. Keeping the vessel loosely covered and the fruit pressed down twice each day.
3 Strain out, press dry and discard the pulp. Stir in the sugar. Pour the must into a fermentation jar. Fit an airlock and continue fermentation to the end.
4 Rack into a sterilized storage jar. Add one Campden tablet and top up with dry red wine or cold boiled water. Bung tight. Label and store until the wine is bright. Rack again, mature in bulk for nine months then bottle and keep for a further three months. Serve free from chill as a red table wine with roast meat or cheese.