Ah, here we are...


"Blackberry and apple

Ingredients:
2lb blackberries
8lb apples
1/4pt concentrated grape juice
1tsp pectolase
1 vitamin b1 tablet
2 1/2lb sugar
water
yeast and nutrient

Method:
If you have an extractor express the juice from the apples, otherwise liquidise them or crush them after chopping them. Put the juice or pulp to one side and put the washed blackberries into a polythene bucket. Put the sugar into a saucepan and just cover it with some of the water; bring to the boil until the sugar clarifies. Pour the boiling syrup over the fruit, stir well, and then add the apple juice or pulp. Allow to cool, then add 3 pints of water, the vitamin tablet, concentrate, pectolase, yeast and nutrient [note - actually I would add the yeast and nutrient 24hours after adding the pectolase, this seems to be the accepted process for other wines, and the instructions on the back of my packet of pectolase!]. Ferment on the pulp for five days, once the fermentation has got going, then strain into a fermenting jar. If the ferment is not too vigourous top up with cold water to the bottom of the neck and fit airlock. Ferment out, rack and bottle in the usual way."

From CJJ Berry's First Steps in Winemaking - the bible of homebrew, I recommend you get your hands on a copy.