Apple & Blackberry (from the shelf)

You will need

• Pure apple juice (carton, no preservative)4 L
• Frozen blackberries300 g
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet

Method

1. 1

   Sanitise. This teaches blending in the simplest way: apple juice for the body and easy sugar, a handful of frozen blackberries for colour and a lift of flavour.

2. 2

   Thaw and crush the blackberries; add them and the pectic enzyme to the apple juice in the demijohn (leave some headspace).

3. 3

   Take a reading — apple juice sits near 1.050 on its own, so this is a session-strength wine without added sugar. Pitch the yeast and nutrient.

4. 4

   Ferment out; the blackberries tint it a pretty rose.

5. 5

   Rack when clear and bottle.

6. 6

   Drink young and fresh. A one-carton, one-bag wine that tastes far better than it costs.