Blackberry Wine
2kg Blackberries
1kg Brewing Sugar
1/2 tsp. pectic enzyme
1/2 tsp. Mixed Acid
Crushed Campden tablet
7 pts. water
Burgundy wine yeast
Yeats nutrient
Pick fully ripe, best quality berries. Wash thoroughly and place in muslin bag. Mash and squeeze out all juice into primary fermentation vessel. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from bag and siphon off sediments into secondary fermentation vessel adding water to bring to shoulder, and fit airlock. Place at 18 degree C for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature.
