Well, I don’t think I have ever seen so many blackberries as there are this year, nor seen them quite so early. They are treuly fabulous! All the food pages in the press are raving about them and rightly so. Sharon and I went with kids and many containers of various shapes and sizes and picked and picked and picked. I now have a freezer full (waiting on making wine) and Sharon made pies and crumbles and gave many to friends and neighbours.
This is Steph’s precious Blackberry Wine receipe and she swears by it. Can’t wait to try it out, but as I’ve never made wine, I’m going to wait until after Transition Chesterfield’s wine making workshop.
1 gallon water
Plus yeast nutrient and pectic enzyme.
Place fruit in bucket and crush. Pour over boiling water, stir well and allow to become luke warm, add pectic enzyme and 1 day later yeast and nutrient. Cover and leave for 4 – 5 days, stirring daily. Strain through fine sieve / muslim onto 3lb sugar. Stir well until all dissolved. Pour into fermenting jar and fit airlock. Leave until clear and then rack.
I’m sure all you wine makers out there will know what all this means!! Have fun