Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BLACKBERRY WINE (2) [Medium Bodied Dry]

Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

BLACKBERRY WINE (3) [Medium Bodied Sweet]

Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarm (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain throught very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder, and fit airlock. Ferment excess liquor in appropriately sized bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BLACKBERRY WINE (4) [Light Bodied Sweet]

Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add water, mixing thoroughly. Allow to seep overnight, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) place one week, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's First Steps in Winemaking]

BRAZOS BLACKBERRY WINE [Heavy Bodied Dry]

Pick only the deep black ripe ones, and don't be too concerned about gathering those which are a few days past ripe. Wash the berries carefully but thoroughly in a colander. Crush them in a bowl or crock, transfer the must to a primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass and store in a dark place. Allow 6 months to age, a year to mature. [Jack Keller]

BLACKBERRY-BLACK-PLUM WINE

             4 lbs blackberries

Put water on to boil. Meanwhile, wash and sort the blackberries and plums. Destone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sudar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year. [Jack Keller]

BLACKBERRY-BLUEBERRY WINE

             4 lbs blackberries

Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months. [Jack Keller]

BLACKBERRY-ELDERBERRY WINE (1)

             4 lb blackberries

Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and elderberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary, top up and refit airlock. Repeat after additional 2 months and again after additional 3 months, racking into bottles. Age 6-12 months. [Jack Keller]

BLACKBERRY-ELDERBERRY WINE (2)

          4 lb blackberries

Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months. [Jack Keller]

BLACKBERRY-GRAPE CONCENTRATE WINE

          3-4 lbs blackberries