Mixed Berry Wine

You will need

• Frozen mixed berries (blackberry, raspberry, blackcurrant, etc.)1.6 kg
• Sugar1.1 kg
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. A bag of frozen mixed summer berries is a whole hedgerow in one — already burst by freezing, so it releases freely, and on the shelf all year.

2. 2

   Thaw and crush under 2.5 L cooled boiled water; add pectic enzyme when cool. The mix already balances itself: blackberry gives body, raspberry aroma, blackcurrant colour and acid — the blending is done for you, which is the lesson made easy.

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.086); pitch the yeast and nutrient.

4. 4

   Ferment on the pulp three days, strain, rack and clear.

5. 5

   A deep, rounded red — the friendliest possible introduction to a blended wine.

6. 6

   Good within the year.