- 4 lb Blackberries
- 2 very ripe Bananas, flesh of
- 1/2 lb Raisins, chopped
- juice of 1 Lemon
- 5 pints boiling Water
- 1.4 kg Sugar
- 1/2 teaspoon Tannin
- 1 teaspoon Pectolayse
- Red Wine Yeast
- 1 teaspoon Yeast Nutrient
I love to make this in 5-gallon batches – getting out & about, picking the Blackberries & building up 20 lb of fruit in the freezer. Make sure you put them in salted water for a couple of hours, unless you like a bit of extra DNA with your tipple.
To make Blackberry Wine first you must prepare the Blackberries. After picking put them in a bowl and cover with water, sprinkle on some salt. This will kill any nasty bugs in the Blackberries. After a couple of hours rinse well, drain and freeze until you have 4 lb in weight.
Defrost the Blackberries & put them in a sterilised bucket. Squash them up with a potato masher or your hands.
Add the Raisins & Bananas. Pour on the boiling water.
Leave to cool then add the Lemon juice, Tannin & Pectolayse. Stir.
Leave for 24 hours, stir in in the Yeast Nutrient & sprinkle on the Yeast.
Cover & ferment for 7-10 days.
Strain into another bucket containing the Sugar & stir to dissolve.
Pour into a demijohn & ferment out.
Rack when required, and bottle after a year.
Try to leave it another 6 months before opening. Yeah right.