Wash blackberries thoroughly and mash them with the back of a wooden spoon. Pour over 5 pints of water, add the acid, tannin, pectic enzyme and 1 campden tablet. Cover and leave for 24 hrs. Stir in the grape juice, yeast and nutrient and ferment on the pulp for 5 days pressing down the fruit cap daily. Strain out the pulp in a sterilised muslin bag. Add the sugar. Pour into a fermentation jar, fit an airlock and ferment out. Rack into a clean fermentation jar and top up with water. Add the crushed campden tablet. Store for at least 6 months (racking off any sediment that may occur from time to time). Syphon into corked dark bottles and leave for another 6 months.

Follow the method as for dry wine but add the 2nd half of the sugar in 4oz lots and ferment to required sweetness (s.g. 1012 on the hydrometer). This wine is best kept for at least a year then bottle