Blackberry Wine

The brew was started on sunday 23rd august with the addition of hot water, pectolase and sugar to the defrosted berries .

I left it all day to get the temperature down to 21 degrees C - which is from the pectolase instructions. In the end i just pitched the stuff in as i was eager to get going! I think the temp wouldn't drop due to some yeasty activity with the extra sugar i put in, though this is pure speculation!

24 hours later i added yeast nutrient and champagne yeast. The recipe then stated to give the mixture a stir 2 times a day before racking to a demi john.

yesterday i sieved the liquid into an FV, which would make it easier to pour into a demijohn. I came away with about 7 litres of winey goodness and a muslin full of gunky berries!

With hindsight i should have created 1 complete berry wine, and done something with the leftovers. I was worried that i would dilute the remaining liquid too much.

However, instead i now have two fairly equal DJ's with apple and blackberry wine. Hopefully it'll turn out ok, but we'll see!

Well i've just checked on the airlocked dj's and they're bubbling away again nicely. They look great!





Well