Marionberry Wines, Sherries, and/or Meads

• 6-7 lb marion blackberries
• 1-1/4 to 1-1/2 lb finely granulated sugar
• 3/4 tsp pectic enzyme
• 6 pts water
• 1 pkt Burgundy wine yeast (Lalvin RC-212)

Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary, and pour 6 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme and yeast nutrient, cover well, and set aside for 24 hours. Add yeast, cover again, and set aside 5-6 days, stirring daily. Pour into secondary of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #3 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again. If taste is slightly flat, add 1/2 teaspoon malic acid or acid blend and stir. Bottle in dark glass. Allow 6 months to age. [Author’s own recipe]