6lb-blackberrys.
2lt-red grape juice.
2lb-sugar.
2tsp-pectic enzyme(1 per gal)
1tsp-nutrient(1/2 per gal)
1tsp-tannin(1/2 per gal)
2tsp-yeast-compound(1 per gal)
SG 1.050
Method:
Bring the blackberrys to a boil then simmer for 20 min, then pour the hot liquor over the sugar and stir until the sugar as
dissolved. Then squeeze the blackberry pulp to extract all the juice,then leave to cool. Then divide all the ingredients into
two demijohns top up with cold water add the yeast-compound, fit the airlock and fully ferment out.
I will leave it for 12 months
