Blackberry Wine

Blackberry Wine
Recipe by Edain McCoy

2 & 1/2 pounds fresh Blackberries
3 cups Sugar
2 cups Hot Water

Let the berries set out in a large bowl for about four weeks, stirring them occasionally.
The berries will get a rank smell and may begin to mold.
With mortar and pestle, crush the berries into as smooth a pulp as possible.
Stir in the sugar and then the water.
Pour the wine into casks to ferment for eight to ten months.
The longer it is kept the better it will be.
The wine will have to be aired every few days to allow building gases to escape.
This wine has a gentle port-like flavor when finished.

(This 'Blackberry Wine' recipe is from "Witta: An Irish Pagan Tradition" by Edain McCoy, Llewellyn Publications, 1994)

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