Blackberry Wine

For the preparation of blackberry dessert wine is best to use fully ripe fruit. Rinse the blackberries, crush them and add an anti-gelling agent on the spot (follow the instructions on the bottle) to make the juice liquid and easy to squeeze. Cover and let stand for one night. Later, squeeze and measure the juice. Pour 6 liters of juice with 2 liters of water and 3 kg of preserving sugar (dissolved in the indicated amount of water) into a glass balloon or a demijohn. Add the Burgundy breed of pure yeast and 4 g of fermentation salt (crush the tablets beforehand) and seal with the fermenter.

close. Leave at room temperature for 2 to 4 weeks, then remove from the bottom and return to the thoroughly cleaned balloon. To make the wine clear, dissolve a crushed sulfur tablet in a little wine and add it. Leave to rest in a cool place, then filter and bottle.

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