Blackberry and Apple Wine

I made my favorite wine today. I love it so much because it used the leftovers from jelly making. After I made 10 pints of Apple and Blackberry Jelly I added a gallon of water to the fruit pulp remaining after I strained the jelly liquid off. Add a teaspoon of pectolase and leave to steep for 4 days, stirring often. Strain again. Add 3 lb sugar and a teaspoon of super yeast and nutrient. Pour into a demi-john and wait for the satisfying plub plub plub noise of the airlock which means you have tasty wine on it's way.

I can't believe I have actually managed to set up a blog site........................ more to come