There should be space below the neck on the Demi John so we can add the extra sugar later. Now add to the Demi John the Juice half the Sugar(500gms) Yeast Nutrient Yeast Tannin (half a teaspoon) Citric Acid 20gms (two teaspoons) Grape Juice and 3 litres of water. This is best done with a fruit press (see web site for options) but if you don’t have one then place them in a straining bag and squeeze into the plastic bucket (with the liquid in). We now need to remove all the juice from the Blackberries. If they are hard adding at the time of boiling water if soft they can go in now. The sort of things is Bananas Raisins Sultans Cranberries Blueberries. At this point feel free to add anything that you might think might enhance the wine and give it more flavour. Add the Pectolase (one teaspoon) and leave for 24 hours. If you have a couple of ripe bananas cut them up and throw then in they will give the wine some nice body. Put the squash Blackberries (temperature should be between 20-25C) in the plastic bucket with the water. Make sure all the equipment that comes into contact with the wine is Sterilised before starting.
The freezing makes the fruit softer and easier to squash. If using fresh, then place in container with boiling water and do the same. Allow the fruit to reach room temperature and then squeeze in the water each one till they turn to mush (potatoes masher works well). Remove from freezer and pour one litre of boiling water over them. Place in a suitable container and put in the freezer. Recommended Equipment Makes 4.5 litre (one gallon)ĥ litre plastic (or 5 litre Glass Demi John)ġ.5 to 2 Kilos of Fresh Blackberries (the more you use the stronger the flavour will be).
Fruit Press Starter Bundles Equipment Only.Beginners Cider Equipment Starter Packs.
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