Blackberry-Black Plum Wine

• 4 lbs blackberries
• 2 lbs black plums
• 2-1/4 lbs granulated sugar
• 7 pts water
• 1 tsp pectic enzyme
• 1 crushed Campden tablet
• wine yeast and nutrient

Put water on to boil. Meanwhile, wash and sort the blackberries and plums. De-stone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sugar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year. [Jack Keller’s recipe]