How To Make Bilberry Wine
![Bilberry wine](https://homemadewinerecipes.co.uk/wp-content/uploads/2024/06/bilberry-1.jpg)
Crush the bilberries with a potato masher or similar.
Boil 1 pint/0.5 litres water and add sugar.
Stir to make a sugar syrup.
Pour hot sugar syrup over crushed bilberries.
Make up mixture to 5 litres with cold water.
Leave until temperature of mix is around 20°C/70°F.
Add pectic enzyme (pectolase).
Add one crushed Campden tablet.
After 24 hours add yeast and yeast nutrient.
Fit lid and allow to ferment for 5 days (in warm position).
During the 5 days stir daily.
Strain the must into sterile demijohn.
If needed top up demijohn to near top and fit bubbler.
When fermentation has ceased add a crushed Campden tablet.
After a month rack wine to another sterile demijohn.
Keep racking until wine clears.
Bottle wine and leave for over 6 months before trying.
Bilberry is a wild berry native to the forests of northern Europe it is often mistaken for blueberry. It is almost impossible to cultivate bilberry. Bilberry has a high content of anthocyanins, as such its flesh is red, different to the green flesh of blueberries. The presence of so many natural acids makes it a simple recipe to make. Find more about bilberries here
The wine planner on this website suggests making this wine July to September.
Preparation time: 40 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 6 months
3½lb/1.6kg Bilberries
2¾lb/1.2kg sugar
1 teaspoon wine yeast
1 teaspoon all purpose yeast nutrient
1 teaspoon pectic enzyme (pectolase)
2 Campden tablets
Sweetness: Dry
Calories per bottle: 600 approx
Yield: 6 bottles
Would you like to contribute and help others find wine recipes, well you can just fill in our form which you can find here and we’ll post it (subject to our quality checks)
![](https://homemadewinerecipes.gq/wp-content/uploads/2022/07/red-wine-bottle-message-sml.png)