Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Celtic Eagle on January 01, 2007, 17:51
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Just bottled the second batch of blackberry from last year (just) looks good and tastes good as well.
I've used the last of the blackberries out of the freezer to make blackberry and apple it's gurgling away quite happily behind me as I type
12 lb blackberries
12 lb apples (I used Jonagold cheap in the supermarket)
12 lb sugar
4 lb raisins
pectolayse 1tsp per gallon
citric acid 1tsp per gallon
water to 5 gallon
yeast
crush blackberries, rough chop apples ,steep in water 5 gallon with campden tabs for 24 hours, then add everything else and ferment on the pulp in the bucket for 10 days stirring daily. Separate liquid from pulp use a fruit press if you have one if not squeeze the bag alot. Into a closed fermenter until fermented out make about 4.5 gallons . Rack a couple of times bottle keep months then......
Have fun
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My Blackberry wine has been lovely :D and still got 4 gallons to bottle and a load of Blackberries in the freezer to play with. Made jam and fruit puree for cakes and deserts with the left over pulp, lots of seeds but Oh so good for the imune system.