Blackberry Wine

The Equipment you will need for this is as follows. 100gram Tub Of Steriliser (to sterilise all equipment) 2 x 10 Litre Tub (For the early stages) - ideally with Temp strips 1 x Gallon Demi John 1 Bubble Airlock with Demi John Cork 6 X Wine Bottles, with caps or corker) Syhon Tube (1.5 meters or so) Muslin or very fine strainer (for straining the Pulp) Large plastic Funnelr

Firstly Sterlise all equipment that will come into contact with the wine. Wash the fruit Empty the clean washed fruit to a 10 Litre bucket and mash with a potato masher or by hand. Bring 4 pints of Distilled water to the boil and add 2/3rds of the Suger - ensure it's all disolved and allow to cool. Add the yeast to the cooled water (don't add to the boiling. Add the Water mixture to the 10 litre container with the smashed berries and stir will. Add a lid or cover with a cloth (don't worry about airlock but can use one if your lid allows) Leave for 7 days - stiring daily.

After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.

Once the wine has stopped fermenting, syphon into the wine bottles, ensuring no sediment get's into the bottles (The bottles also need to be sterilised) Leave the Wine for a Further 2 - 3 months and up to 2 years before drinking.