Blackberry-Elderberry Wine (2)

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  • 4 lb blackberries
  • 1/4 lb dried elderberries
  • 2-1/3 cups granulated sugar
  • water to 1 gallon
  • 1 tsp pectic enzyme
  • 1/2 tsp acid blend
  • 1 tsp yeast nutrient
  • wine yeast

Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months. [Author’s own recipe]