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Jay, disillusioned by adulthood, escapes to a derelict farmhouse in France. Jay Mackintosh's memories are revived by the delivery of a bottle of home-brewed wine from a long-vanished friend. Above all, she has wit’ – -Jenni Murray, Sunday Express In Blackberry Wine she celebrates the sensuous energy that can leap from a bottle after years of fermentation… Harris bombards the senses with the smells and tastes of times past… Harris’s talent lies in her own grasp of the quality she ascribes to wine, “layman’s alchemy, the magic of everyday things.” She is fanciful and grounded at the same time – one moment shrouded in mystery, the next firmly planted in earth. In her previous novel, Chocolat, she invoked the scent and the flavour of rich, dark, sweet self-indulgence. Not for her the doubtful merits of an elegant and expensive sparkling water or an undressed rocket salad. ‘If Joanne Harris didn’t exist, someone would have to invent her, she’s such a welcome antidote to the modern preoccupation with the spare, pared down and non-fattening.

‘Joanne Harris has the gift of conveying her delight in the sensuous pleasures of food, wine, scent and plants… has all the appeal of a velvety scented glass of vintage wine’ – Lizzie Buchan, Daily Mail Blackberry Wine Recipe Fresh or Frozen Published: Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. As chocoholics stand advised to stock up on some of their favourite bars before biting into Chocolat, so boozers everywhere should get a couple of bottles in before opening Blackberry Wine’ – Helen Falconer, Guardian ‘Harris is at her best when detailing the sensual pleasures of taste and smell. 1 oz of oak is good for a 3 gallon batch, in my experience.‘A lively and original talent’ – Sunday Times Multiply the ingredients if you're making more than one gallon of wine. I really like this dry, with 30 days on French medium toast oak. I usually bulk age here, especially if I'm oaking.Īllow a year to mature to a nice semi-sec. You should start to see some foaming activity within 24 hours of adding the wine yeast. Allow this mixture (must) to ferment for 5 to 7 days. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel. Rack, allow another two months to finish, then rack again and bottle in dark glass. During the 24 hours the gas leaves the container making it safe to add the wine yeast. There should be quite a bit of sediment by this time. Place in cool (60-65 degrees F.) dark place for three weeks. Top up when all danger of foaming over is past. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) or a sanitized growler, and used for topping up. Strain juice from bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper, or cover with a blanket or towel) to protect from light, filling only to the upper shoulder of the secondary, and fit airlock. In this video Davin (from Brewbitz Homebrew Shop) takes you. Stir well to dissolve sugar, cover well, and set aside for 24 hours.Īdd yeast, cover, and set aside 5 days, stirring daily. Making Blackberry (Bramble) Wine is easy, although it can be a little painful when picking them. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Mash and squeeze out all juice into primary fermentation vessel. Use more than one bag, if necessary, so that the berries aren't packed in tightly. The big bags will line an "ale pail" fermenter. I freeze the berries first, and then use a mesh bag from the homebrew store. Wash thoroughly and place in nylon jelly-bag. BLACKBERRY WINE (2) (from Jack Keller's website)