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After a couple of hours blackberrying the other day me and the other got ourselves about 3kg.
These have been lightly washed, all squashed up, had water, sugar and yeast added and are now fermenting away.
My question is how long do I leave it before straining off all the solids in the bucket and then just letting the liquid ferment out?

Thanks

"Cover closely and leave for 4 or 5 days, stiring daily." According to the gospel of C.J.J.Berry.

And Mr. Berry's dead right (although I think I'd not use the fifth day). Also, if that's your complete recipe, you're missing some acid - the juice of half a lemon will do the trick.

Mike

Thanks
It'll give me something to do on friday morning when I'm off work. I think I will do the transfer in the bathroom where any spillage is much easier to clean up.

That was the recipe we used, keeping it simple. I'll add the lemon juice later today when I give it a stir.