"INGREDIENTS 2 pounds blackberries 1 pound rhubarb 1 gallon water 3 pounds sugar 1 packet wine yeast INSTRUC TIONS 1. Stomp or mash the blackberries. Cut the rhubarb into small pieces. Combine the blackberries and rhubarb in the fermentation vessel. 2. Bring the water to a boil in a large pot. Add the sugar and bring back to a boil, stirring to dissolve the sugar. Add the boiling sugar water to the 2 hrs 11 mins left in book 31% mixture in the fermentation vessel. Cover and let cool. 3. Stir in the yeast and cOver. Stir twice a day until fermentation slows, 7 to 10 days. 4. Press out the pulp, pour the wine into your secondary fermentation jug, and secure the fermentation lock. Check it the next day; if there is a deep layer of lees, rack and filter the wine. Rack again every 2 to 3 months. 5. The wine should be ready to drink in 6 months. Let it age in the jug for as long as possible before bottling, at least 6 months to 1 year. 2 hrs 11 mins left in book 32%"