Blackberry Wine (1) [Heavy Bodied]

• 6 lb blackberries
• 2-1/2 lb granulated sugar
• 1/2 tsp pectic enzyme
• 7 pts water
• wine yeast and nutrient

Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

[Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]