grate the apples and add to 1.4 litres cold water containing 1 campden tablet, in a clean bucket, together with pectin destroying enzyme/ cover and leave for 24 hours then add all other ingredients, allowing 1 litre of juice in the apples and blackberries.
Mix well, take sg reading and subtract from 1.131 - this is the number of tablespoons of sss to be added during the fermentation.
Ferment on the pulp for 3-5 days, then strain and ferment under airlock, adding sss as necessary and fermenting to dryness - 0.990-0.994.
