Any Easy Recipes??

try this:

Louise:o)

or this one is much easier which is what you asked for in the first place:

Louise:o)

Which ever recipe you use, I can only envy you. I use dewberries rather than blackberries (very similar) but they make my favorite of all country wines. Do try it.

Ray

In message , Ray writes

AOL. I made 5 gallons or so last autumn, wished I'd made more, and was grief-stricken (1) when the cork blew out of one of the bottles. The main observation I'd make is that the batches done with 3lbs of fruit to the gallon were rather thin. OTOH, the batches with 6 lbs/gallon, and starting SG of 1105 were tremendous. The recipe I used was somewhere half way between Jack Keller's and CJJ Berry's; in places it seems more like a cry for help than a recipe, but it worked for me:

6 lb. blackberries 2-1/2 lb. granulated sugar 1/2 tsp. pectic enzyme 7 pts. water wine yeast, vitamin tabs and nutrient

Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Abandon carefully planned proportions, top up with water to just a little over the full gallon, and throw in more sugar to bring up to the desired SG. Add yeast, Vitamin B and nutrient, cover, and set aside 5-10 days, stirring daily. Rack into demi-john, up to shoulder, and fit airlock. Wrap the jar in black plastic or similar to exclude the light. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

The other point is that it dropped far more sediment than any other wine I've made, so at least two rackings before bottling would be desirable, and put aside a decent amount in a smaller container for topping up the demi-johns. When it does clear, though, it's absolutely *crystal* clear, with no need for fining, and with a beautiful ruby colour.

In fact, it's the only alcoholic drink I've ever met, which I can look at on waking up at 7.30 am, and think "By God, I fancy a little drop". But that's probably over-sharing.

cheers, robin

(1) No, really.

I agree completely Robin. 5-6 lbs of berries/gal. Also, be sure to protect it well form the light. It has a glorious color, one of the best non grape fruit for red wine, but it will fade badly if stored where light gets to it. It is the only wine that I store in a closet.

Ray