Blackberry time

We managed to catch the last of these up along the loch - scratches and yelps later and we had a bucketful apart from the ones that were eaten along the way. Blackberries are really good food and full of antioxidants and omega 3 - whatever they are. Personally I think they triumph in Blackberry & Apple pie but here is our recipe for Blackberry wine - chateau longwayhome.


4lb Blackberries
3lb Sugar
1 Gallon water
Yeast
Pectic Enzyme

1. Wash berries well - small maggots hide in 'em.
2. Put fruit in a basin and crush well with a wood spoon.
3. Pour over the gallon of boiling water.
4. Leave until lukewarm - add the pectic enzyme according to instructions.
5. next day add the yeast.
6. Cover and leave for 4/5 days - stir every day.
7. Strain through net or muslim onto the 3lb of sugar. Stir well.
8. Pour into a dark fermenting jar - just to the shoulder of the jar. Fit an air lock.
9. Keep the spare stuff in a bottle plugged with c.wool. Keep an eye on for a week to see if it is going to erupt through the airlock - if all ok add the leftover stuff.
10. Keep in a dark warmich place.
11. Wait until it clears and rack off into bottles. Keep for a year - (if you can) but taste occasionally to check it is ok.