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Blackberry and apple wine (sweet)

• 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.