Body & Soul0 min ago
Frizzytwig - blackberry wine
1 Answers
Sorry the recipes taken so long:
4lb blackberries
4lb sugar
8pt boiling water
1/2 oz yeast
wash berries and add water give it a good stir, mashing the berries as you go. cover and leave. Stir daily for about a week then strain through an old clean pillow case, squeeze the very last drop of juice out so all you have left is a solid mush. add sugar and yeast and stir. cover.
leave the mixture for a couple of weeks, then check to see if fermenting has stopped, (a small amount in a clear glass, if there are ANY signs of bubbling leave it alone. After about 4 weeks the fizzing should have finished (check it anyway) pour into clean bottles and seal. Store in a dark dry place for 6-12 months before drinking (tanin will have reduced by then). Cheers - v v tasty. I store my bottled wine in the shed just to be on the safe side but as long as the bubbling has finished there should be no explosions!
4lb blackberries
4lb sugar
8pt boiling water
1/2 oz yeast
wash berries and add water give it a good stir, mashing the berries as you go. cover and leave. Stir daily for about a week then strain through an old clean pillow case, squeeze the very last drop of juice out so all you have left is a solid mush. add sugar and yeast and stir. cover.
leave the mixture for a couple of weeks, then check to see if fermenting has stopped, (a small amount in a clear glass, if there are ANY signs of bubbling leave it alone. After about 4 weeks the fizzing should have finished (check it anyway) pour into clean bottles and seal. Store in a dark dry place for 6-12 months before drinking (tanin will have reduced by then). Cheers - v v tasty. I store my bottled wine in the shed just to be on the safe side but as long as the bubbling has finished there should be no explosions!
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