Blackberry Wine Recipe

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Nothing says summer like fresh ripe blackberries that you pick yourself from the backyard. This blackberry wine recipe is one of my favorite country wines to make from fresh (or frozen) fruit. It takes me back to many happy summer memories. To account for different tastes there are several options offered below, from light bodied to heavy bodied.

Minimum recommended equipment
– A fermentation vessel of at least 1.5 gallons
– A 1 gallon glass fermentation jug with bung and airlock

– Red Star Pasteur Red or Lalvin RC-212 yeast work especially well with blackberry wine

– Typical wine making tools such as sanitizer, racking cane, hydrometer, corker, etc

– Follow good wine making practices such as taking hydrometer readings at the correct times

Option 1: Heavy body

6 pounds blackberries
2.5 pounds granulated sugar
0.5 teaspoon of pectic enzyme
7 pints of boiling water
Wine yeast
Yeast nutrient

Option 2: Medium body

4 pounds of blackberries
2.25 pounds granulated sugar
0.5 teaspoons of pectic enzyme
0.5 teaspoons of acid blend
1 crushed Campden tablet
7 pints of boiling water
Wine yeast
Yeast nutrient

Option 3: Light body

3 pounds of blackberries
2.75 pounds of granulated sugar
7 pints of boiling water
Wine yeast
Yeast nutrient

Instructions

Note: If you are using frozen berries, thaw them first so they can easily be crushed.

Step 1: Wash the berries to remove any dirt or chemicals. Add berries to a bowl and crush. Move crushed berries to a clean and sanitized primary fermentation vessel. Finally, pour 7 pints of boiling water over the crushed berries.

Step 2: Allow the must to steep in the primary fermentation vessel for two days.

Step 3: After two days, strain the must through a nylon sieve onto the sugar and stir well to dissolve the sugar. Next, add the pectic enzyme, cover with a cheese cloth and store the fermentation vessel at room temperature for 24 hours.

Step 4: Add yeast and nutrient, cover, and let sit at room temperature for 5 to 6 days. Be sure to stir daily with a sanitized spoon.

Step 5: Pour the must into a secondary fermentation vessel and place an airlock on it. Put the fermentation vessel in dark place at room temperature (68-72F) for three months.

Step 6: Rack the must to another clean and sanitized vessel. Then allow another two months before racking again. Continue to rack once a month until you no longer see lees (sediment) on the bottom of the vessel.

Step 7: When you no longer see lees in the bottom, rack again to a clean and sanitized vessel. The wine should be bulk aged at least 6 months. For best taste, allow it to age 1 full year.

Step 8: Bottle the wine. I recommend to leave the bottle standing upright for 2-3 days. Then you can lay them on their sides for storage.

About Bryan Peabody

Bryan has been a home wine maker for over 20 years. He gets as much enjoyment out of writing about wine and sharing his knowledge of wine making, as he does tasting his latest vintage.

View all posts by Bryan Peabody →

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