Brazos Blackberry Wine [Heavy Bodied Dry]

• 5-6 lb. Brazos blackberries
• 2-1/2 lb. granulated sugar
• 1/2 tsp. pectic enzyme
• 7 pts. water
• wine yeast and nutrient

Pick only the deep black ripe ones, and don’t be too concerned about gathering those which are a few days past ripe. Wash the berries carefully but thoroughly in a colander. Crush them in a bowl or crock, trasnfer the must to a 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) 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 and store in a dark place. Allow 6 months to age, a year to mature. [Author’s own recipe]