Blackberry Wine, to Make Properly

Clean kegs or casks before use.

Extract juice from ripe blackberries using a small wine or cider press, or through coarse cotton cloths.

Strain the juice and let it stand for 2-3 days until the first fermentation is over.

Skim off the top carefully and add 3 lbs of sugar for every quart of juice.

Add enough water to make 1 gallon and bring to a boil, skimming again.

Cool the mixture and transfer it to a keg, filling it to the bung.

Place the keg in a cellar with the bung off until the second fermentation is complete, about 4-5 days.

Keep the cask full by adding reserved wine as needed.

After the second fermentation, seal the keg tightly and let it age for several months.

In February or March, carefully draw off the wine and bottle it or transfer it to demijohns.