Blackberry and Elderberry Wine (Dry)
- 600g (1 ¼lb) blackberries
- 150g (5oz) elderberries
- 1kg (2.2lb) sugar
- 1 orange
- 1 lemon
- 4 ½ litres (1 gallon) water
- Yeast
Pick fruit on a sunny day if possible and remove any leaves, do not wash. Put fruit into a wine bucket and pour on 2 litres (3-3 ½ pints) of boiling water. Allow to cool, then mash by hand. Allow the must to stand for 3 days, stir daily. Strain the wine must through a wine bag to remove all the juice and squeeze pulp as dry as possible. Make up the sugar syrup with the rest of the water. Start the yeast to work, grate the lemon and orange rind, squeeze juice of fruit and add all this to wine container. Make up the amount of liquid with cooled, boiled water, add the yeast and seal with a cotton wool bung. Leave for 2 days, then fir an airlock and leave for six months. Syphon into a clean container and keep as long as you can. A very good wine indeed and worth making in large amounts.
