Home Brew by Sara Paston-Williams

Author:Sara Paston-Williams [ROUXEL, DOUG]
Language: eng
Format: epub
ISBN: 978-1-909108-76-9
Publisher: Pavilion Books
Published: 2013-08-07T16:00:00+00:00

FRUIT WINES

AND SPIRITS

oooh fruity!

BLACKBERRY WINE

One of the great country wines. Use only large black fruits that are fully ripe and have been picked on a dry, sunny day, as wet berries never seem to make good wine. Make the berries into wine immediately.

Ingredients

2.75kg/6lb freshly picked, very ripe blackberries

Boiling water (see method)

Pectin-destroying enzyme

Citric acid (if needed)

1.2kg/2½lb/6 cups sugar

Tannin

Yeast and yeast nutrient

Remove any leaves and stalks from the fruit, then place in a polythene bucket. Pour on 3.6 litres/6 pints/3¾ quarts boiling water. Allow to become lukewarm, then crush the fruit with a wooden spoon. Add the pectin-destroying enzyme, then cover and leave for 4–5 days, stirring twice daily.

Strain and press the fruit in a fine nylon bag collecting the juice in a clean, polythene bucket. Test the acidity, although it is very unlikely that more acid will be needed and, if necessary, add citric acid.

Dissolve the sugar in 600ml/20fl oz boiling water and add to the clean, polythene bucket. Take a reading with the hydrometer and record it. Finally add the tannin, yeast and yeast nutrient. Cover with a lid, then put in a warm place to ferment. (See section 'fermentation of the must' onwards for instructions on how to deal with wine as it ferments and matures, bottling and storage.)

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