Bramble Tip Wine

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  • 1 gallon of tips of young blackberry shoots
  • 2 pounds granulated sugar
  • 1 tsp acid blend
  • 1 tsp yeast nutrient
  • 7 pts water
  • Montrachet wine yeast

Boil the blackberry tips for one hour, adding water to replace evaporation. Put sugar in primary and strain water onto sugar, stirring until dissolved. Cover and set aside to cool. Stir in acid blend and nutrient, then add activated yeast. Recover and put in warm spot. When active ferment dies down (about 7 days), transfer to secondary and fit airlock. Put in warm place until fermentation completely stops. Rack into santitized secondary, top up and refit airlock. Move to a cold place for six months, checking airlock occasionally. Rack into bottles and age additional six months. [Adapted from recipe by Women’s Institute Members’ Home Made Wines, Syrups and Cordials , 1954, London]