BLACKBERRY WINE.
“ West Coast ” forwards the following recipe for blackberry wine: — Allow berries to ferment in an opentop barrel for ten days to a fortnight, stirring each day. Pour into copper and boil for about fifteen to twenty minutes; strain and add 41b of sugar to each gallon of juice. Put into a barrel, fill to bung, and feed each day with more juice or sugar and water. Allow it to run over bung-hole until it stops fermenting, which should be some weeks. Stir well with some isinglass, w’hich should be mixed well with some of the juicfe taken from barrel ; put back and stir again, afterwards replacing bung. The wine shotild be ready by next Christmas. Some use 41b of berries to one gallon of water, but the more berries the better the wine. As for myself, I use five tins fo ran 18-gallon keg.
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Star (Christchurch), Volume LXVI, Issue 20541, 16 February 1935, Page 14
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146BLACKBERRY WINE. Star (Christchurch), Volume LXVI, Issue 20541, 16 February 1935, Page 14
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