About 1.5kg of blackberries (picked in Stratford-Upon-Avon last week) cooked and strained on the weekend to make 2 pints of blackberry juice (see pic – lovely thick stuff!) Plus 5 pints of water, 1kg sugar, citric acid, then too much tanning, pectolase, and yeast nutrient (bad maths – whoops!) and yeast. Wine #2!
