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Ingredients
- 4 lb blackberries (fresh or possibly frzn)
- 4 1/2 c. sugar
- 1 tsp yeast nutrient
- 1 tsp acid blend
- 1 tsp pectic enzymes
- 1 x campden tablet use all-purpose or possibly Bordeaux yeast
Method
- Crush the fruit in the primary and pour in all the additives and the sugar.
- Stir well and top up to 1 gallon with warm water.
- Let sit till cold and the sulphate (Campden) dissipates.
- (about 24 hrs) Then add in the yeast and start the ferment.
- Racking and finings as per normal.
