To make blackberry wine…

1. Wash the berries and allow them to drain.
2. Soak the berries, with a crushed Campden tablet, in cold water; this will bring out any worms. Remove them! Rinse the fruit and drain.
3. Pare the zest from the lemon and squeeze out the juice.
4. Put the berries, lemon juice, rind, citric acid and tannin into a pail, and pour 1 gallon (4.5 litres) of boiling water over them, to cover. Crush the fruit with the back of a large spoon.
5. Cover the pail and allow it to stand for two days, stirring daily.
6. Add the pectin destroying enzyme and leave for a further 24 hours.
7. Dissolve the sugar in a little hot water.
8. Strain the juice from the berries into a second pail and add the sugar syrup, yeast and nutrient.
9. Cover the pail and stand it in a warm place for three days, stirring daily.
10. Strain into a fermentation vessel and fit an airlock.
11. When fermentation is complete, rack into a clean container, add one crushed Campden tablet and seal the fermentation vessel with a bung or safety lock.
12. Rack every two months, until your blackberry wine clears.