Blackberry Wine
- Very ripe blackberries
- Cold water
- Brown sugar
- Gelatin
Mash the blackberries as fine as possible and pour water over them. Cover and let stand with patience for 24 hours to ferment.
Next day, strain through a cloth. To every 3 quarts of juice, add 2 quarts of cold water and 5 pounds of brown sugar. Pour into a demijohn, reserving some to fill the vessel as fermentation goes on.
After 6-8 days, put 1/2 box of gelatin to every 10 gallons.
After 2 weeks, cover the bung hole with a piece of muslin.
2-3 weeks later, cork tightly. Leave undisturbed for 6 months. After that time, bottle and seal.
Next day, strain through a cloth. To every 3 quarts of juice, add 2 quarts of cold water and 5 pounds of brown sugar. Pour into a demijohn, reserving some to fill the vessel as fermentation goes on.
After 6-8 days, put 1/2 box of gelatin to every 10 gallons.
After 2 weeks, cover the bung hole with a piece of muslin.
2-3 weeks later, cork tightly. Leave undisturbed for 6 months. After that time, bottle and seal.
Submitted by Feb 13, 2010
15 min
30 min
45 min