Phase one of Blackberry wine 2016.

This is the recipe I used. 

4 lbs of blackberries and a couple of raspberries too. Just because.mash them well.

boil water and add it to the berries, making the liquid up to eight pints.

Once the mix has reached blood temperature add a t-spoon of pectolase, and leave overnight.

In the morning add your wine yeast and nutrient, leave for five days, stirring daily and  

sieve the liquid through muslin onto 3lbs or a little less of sugar. Stir well, until all of the sugar is dissolved and pour the juvenile wine into a demi john, just to the shoulder, store excess wine in a small clean bottle with cotton plugging the top. After a few days of bubbling, when the ferment quietens down, you should be safe to top up the wine to the base of the neck. There will be more pictures later, if I don't forget.