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Blackberry Wine

  • Ripe blackberries
  • Brown sugar
Fill a large stone jar with the ripe blackberries and cover it with water. Tie a cloth over the jar and let it stand for 3-4 days to ferment.

Mash and press the blackberries through a cloth. To every gallon of juice, add 3 pounds of brown sugar.

Return the mixture to the jar and cover closely. Skim it every morning for more than a week until it clears from the second fermentation. When clear, pour into a demijohn. Cork tightly and set in a cool place. When it is 2 months old, it will be fit for use.
Submitted by Tess M Feb 13, 2010 15 min 30 min 45 min


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