Apple and Blackberry wine recipe

3 lb / 1,350 grams blackberries
3 lb / 1,350 grams apples
3 lb / 1,350 grams sugar
1/2 oz / 14 grams pectin enzyme
2 lemons (their juice) or lemon juice from a bottle
Water up to 1 gallon
Yeast nutrient
Wine yeast

  • Add pealed and chopped apples with the blackberries to about half a gallon of water and bring to the boil then I blend it with a hand blender and add the sugar.
  • Allow to cool then add the lemon juice , Pectin , Yeast and yeast nutrient.
  • Then pour in to a clean demijon and add air lock leave for a few days the mash will rise to the top and the mixture will start to bubble.
  • Then rack off into another clean demijon filtering out all the mash. Top up with water and put somewhere warm to ferment.
  • Once fermentation is complete then you can either rack off again to a clean demijon to settle out  or add a settle pack to speed up the settlement and clearing of the wine.
  • Bottle and leave
  • Drink and be merry