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Blackberry and apple wine (sweet)
|
Ingredients |
Metric |
British |
USA |
|
Blackberries |
900 g |
2LB |
2LB |
|
Apples |
3.5 kg |
8LB |
6LB |
|
Concentrated red grape juice |
150 mL |
Quarter of a pint |
Quarter a pint |
|
Pectolase |
5g |
One teaspoon |
1 teaspoon |
|
Vitamin B tablets |
1 |
1 |
1 |
|
Brewing sugar |
1 kg |
2 1/2 LB |
2LB |
|
Water |
4.5 L |
1 gallon |
1 gallon |
|
Wine yeast |
|
|
|
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Yeast nutrient |
|
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- If you have an extractor, express the juice from the apples; otherwise, liquidise them or crush them after chopping them.
- Put the washed blackberries into a fermenting bucket.
- Place the sugar in a saucepan and cover it with some of the water. Please bring it to a boil, stirring until the syrup clarifies.
- Pour the boiling syrup over the blackberries, stir well and then add the apple juice or pulp.
- Allow to cool, and then add 3 pints of water, the vitamin B tablet, wine concentrate, pectolase, wine yeast and yeast nutrient.
- Ferment on the pulp for five days, once the fermentation has started, then strain into a fermenting jar (Demi JOHN)
- If the ferment is not too vigorous, top up with cold water to the bottom of the neck and fit an airlock.
- Ferment out, rack and bottle in the usual way.
Wine Equipment & Ingredients
