Blackberry Wine Food

BLACKBERRY WINE

Steps:

• Place berries in large bowl and bruise them up a little by pressing.
• Pour the boiling water over the bullied berries.
• Let stand for 24 hours, stirring occasionally. I usually stir every 2 hours.
• Strain off liquid into a container you can close tightly.
• Add sugar, stir, and close tightly.
• Let stand for 3 months.
• Bottle up and cork.

BLACKBERRY WINE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
• In a large bowl, combine the cake mix and gelatin.
• Add the eggs, oil and wine.
• At low speed, beat just until moistened.
• Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
• Pour in the Bundt pan and bake for 45-50 minutes.
• Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
• While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
• Let the cake sit for 30 minutes to absorb the glaze.
• Turn the cake out of the pan and completely cool.
• Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
• (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

BLACKBERRY WINE

Steps:

• The Equipment you will need for this is as follows. 100gram Tub Of Steriliser (to sterilise all equipment) 2 x 10 Litre Tub (For the early stages) - ideally with Temp strips 1 x Gallon Demi John 1 Bubble Airlock with Demi John Cork 6 X Wine Bottles, with caps or corker) Syhon Tube (1.5 meters or so) Muslin or very fine strainer (for straining the Pulp) Large plastic Funnelr
• Firstly Sterlise all equipment that will come into contact with the wine. Wash the fruit Empty the clean washed fruit to a 10 Litre bucket and mash with a potato masher or by hand. Bring 4 pints of Distilled water to the boil and add 2/3rds of the Suger - ensure it's all disolved and allow to cool. Add the yeast to the cooled water (don't add to the boiling. Add the Water mixture to the 10 litre container with the smashed berries and stir will. Add a lid or cover with a cloth (don't worry about airlock but can use one if your lid allows) Leave for 7 days - stiring daily.
• After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.
• Once the wine has stopped fermenting, syphon into the wine bottles, ensuring no sediment get's into the bottles (The bottles also need to be sterilised) Leave the Wine for a Further 2 - 3 months and up to 2 years before drinking.