4 Ib. blackberries

4 oz, raisins or sultanas

2 1/4 Ib. sugar

7 pints water

Campden tablet

Pectozyme

Nutrient

Burgundy or Pommard yeast

Stalk and wash the berries if dry to remove loose dust, then crush them. Add the chopped raisins, pour on the boiling water, cover and when cool add the pectozyme and crushed campden tablet. Twenty-four hours later add the nutrient and yeast and ferment for three days, pushing down the cap each day. Then strain and continue fermentation to dryness. This wine takes sometimes longer than two years to mature, but makes a superb red table wine.