Blackberry Wine (4) [Light Bodied Sweet]

• 3 lb blackberries
• 2-3/4 lb. granulated sugar
• 7 pts water
• wine yeast and nutrient

Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add water, mixing thoroughly. Allow to seep overnight, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) place one week, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to 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 First Steps in Winemaking]