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Remember to sterilise all equipment before use.
Take the blackberries and put them in a fermenting bucket.
Use a potato masher to squish them slightly to help release all of their lovely juice.
Pour on the 6 pints of boiling water and stir thoroughly.
Add the 3lb of sugar and stir until thoroughly dissolved.
Cover and leave to cool to 20°C.
Crush 1 Campden Tablet and add this along with the pectolase and stir.
Pop on the lid and put somewhere between 18-22°C for 24 hours.
Take a hydrometer reading and save this for later.
Stir in the yeast and yeast nutrient.
Put the lid on loosely and transfer to somewhere warm (approx 20°C) for 7 days, stirring daily.
After 7 days, using the muslin / Straining bag, strain into another bucket to remove most of the blackberries.
Transfer the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock.
Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john.
Add 1 crushed Campden tablet and stir. Refit the airlock and leave to clear.
You may need to rack this wine a couple more times until it is completely clear.
Once clear, take the final hydrometer reading.
Bottle and ideally leave for 6 months for its full flavour potential to be reached.