Homemade Blackberry Wine Recipe

Homemade Blackberry Wine Recipe

  People have been making and enjoying wine for thousands of years, and while grape wine has become the most popular form of wine, it is possible to make it from almost any fruit or vegetable. Hardly any summer joy beats the taste of blackberries, whether you pick them straight off of the bush and eat them, or create a blackberry cobbler or ice cream topping, it is a peak pleasure of summer. However, if you take those blackberries and make a wine from them, you can enjoy the succulent summer taste all year long.

For one gallon of blackberry  wine

Ingredient list:

4 lbs of ripe blackberries

2 1/2 quarts of water

2 1/4 pounds of sugar

1/2 tsp Acid blend

1/2 tsp Pectic enzyme

1 tsp Yeast nutrient

1 Campden tablet, crushed

1 pkg All purpose wine yeast

Sanitizing solution

Hardware list:

Primary fermentor (bucket w/ grommeted lid and air lock)



Air lock

Straining bag

Long stirring spoon

1. Begin by making sure all of your equipment is thoroughly sanitized, any bacteria can cause your wine to turn to vinegar. A potasium metabisulfite solution can be made up by putting 3 tbsp. of potasium metabisulfite into one gallon of water. This solution can be used to rinse all of your hardware before it touches the wine, the equipment does not have to be rinsed with pure water or dried, but simply rinsed in the sanitizing solution and then used immediately in the wine making process. Also, this solution can be kept for months on end and used over and over for each successive batch of wine without needing to make a new solution every time.

2. Remove any stems, leaves or foreign matter from the berries.

3. Wash the berries and drain them using the nylon straining bag.

4. Mash the berries while they are still in the bag allowing the juice to strain out into the primary fermentor. Keeping all the pulp in the straining bag, tie off the top and place it in the fermentor with its juice.

5. Stir in all the other ingredients, EXCEPT yeast.

6. Put the lid with an airlock on the bucket and leave it for 24 hours. At the end of 24 hours, add the yeast and recover the bucket with lid and airlock.

7. Stir and squeeze the bag every day for a week.

8. At the end of 7 days siphon your wine off of the sediment that has settled into the bottom and into the secondary fermentor(carboy). Attach stopper and airlock.

9. After three weeks, again siphon your wine off sediment into clean carboy. Reattach airlock.

10. After two months if it is too dry you can sweeten to taste, then bottle finished wine.

11. Chill and enjoy!

 Tip: Remember, you can always sweeten a wine that finished too dry for your liking, but if it is too sweet there’s no going back. Always start with a little less sugar than you think you will need in order to ensure you don’t have to end up giving away or pouring out a wine that finished too sweet for your liking.