Blackberry wine

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Celtic Eagle

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  • Location: Rochdale Lancashire
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    • The Eagle's Nest
Blackberry wine
« on: January 01, 2007, 17:51 »
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

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
Blessed Be
Celtic Eagle

Everything grows green for a Celt

Mostly organic 'cept weedkiller and slugs



  • Experienced Member
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  • Location: norfolk
  • 473
Blackberry wine
« Reply #1 on: January 02, 2007, 08:21 »
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.

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