wildbrew
Landlord.
Port- Type- Wine
Recipe makes two gallons
Ingredients
2kg of blackberries.
1kg of raisins.
1kg of prunes.
420g tin of blackcurrant pie filling.
1kg of brown sugar.
2kg of white sugar.
1 cup of black tea.
1tsp of wine yeast & nutrient.
2tsp of pectin enzyme.
Water.
Method : wash the raisins with boiling water the chop them up and add to the fermenting bin with the blackberries and prunes & blackcurrant pie filling then make some sugar syrup with the brown sugar and 1kl of white sugar then pour over the fruit in the fermenting bin add the black tea cover and leave to cool when cool add the 2tsp of pectin enzyme stir then cover for 24hr then add the wine yeast & nutrient stir two times a day then cover after 1 week add the rest of the sugar as sugar syrup when cool then on day ten strain the fruit pulp using a fine muslin bag add the fruit liquid to the DJs wash the fruit pulp with some cold tap water to wash out all the fruit sugars when the DJs are full to the neck with the fruit liquid fit the airlocks then leave to fully ferment out when fermenting as fully stopped rack add wine finings after about 1 week rack again then leave to mature for 12 months.
Recipe makes two gallons
Ingredients
2kg of blackberries.
1kg of raisins.
1kg of prunes.
420g tin of blackcurrant pie filling.
1kg of brown sugar.
2kg of white sugar.
1 cup of black tea.
1tsp of wine yeast & nutrient.
2tsp of pectin enzyme.
Water.
Method : wash the raisins with boiling water the chop them up and add to the fermenting bin with the blackberries and prunes & blackcurrant pie filling then make some sugar syrup with the brown sugar and 1kl of white sugar then pour over the fruit in the fermenting bin add the black tea cover and leave to cool when cool add the 2tsp of pectin enzyme stir then cover for 24hr then add the wine yeast & nutrient stir two times a day then cover after 1 week add the rest of the sugar as sugar syrup when cool then on day ten strain the fruit pulp using a fine muslin bag add the fruit liquid to the DJs wash the fruit pulp with some cold tap water to wash out all the fruit sugars when the DJs are full to the neck with the fruit liquid fit the airlocks then leave to fully ferment out when fermenting as fully stopped rack add wine finings after about 1 week rack again then leave to mature for 12 months.
