- 1.5kg blackberries
- 1kg sugar
- yeast nutrient
Wash the blackberries and place in a clean fermenting bucket (you can buy it and other wine making ingredients at geterbrewed.com)
Pour over 4 litres boiling water and stir frequently until cool.
Add the pectolase ( check the instructions on the packet) and leave for 24 hours. Add the yeast and sugar leave covered for 5 days.
Strain through muslin into a clean demijohn and top with moist cotton wool. When it stops bubbling add a airlock and leave for about a month before bottling.