Blackberry Wine

Taken from Jocasta Innes' Country Kitchen book


1kg (2lbs) blackberries
5 litres (1 gallon) water
225g (8oz) chopped raisins
1kg (2lbs) sugar
Juice of 1 lemon
½ tsp Pectozyme
2 rounded teaspoons all purpose yeast
1 level teaspoon yeast nutrient


  • Put the berries into a pan with about 2½ litres (4 pints) of water, and bring just to simmering point.
  • Put the chopped raisins and the sugar into a fermentation bin, add the blackberries and the water they were simmered in.
  • Stir well to dissolve the sugar.
  • Add another 2 litres (4 pints) of boiled water and mix.
  • When cooled to just warm, stir in the lemon juice and ½ tsp of Pectozyme.
  • Add the yeast and the yeast nutrient, cover and ferment for 8 days, stirring daily.
  • After eight days, strain the contents into another bucket and press the pulp in a cloth to squeeze out any remaining juice.
  • Return to a clean fermentation bin.
  • Then siphon off into a 5 litre (1 gallon) jar, leaving behind as much sediment as possible. Fill the jar with cool, boiled water to the neck, fit an airlock til fermentation is finished.
  • Ready after 6 weeks.