Blackberry Wine

  • 1.5kg blackberries
  • 1kg sugar
  • yeast nutrient
  • pectolase
  • water

Wash the blackberries and place in a clean fermenting bucket (you can buy it and other wine making ingredients at

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.

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