How To Make Blackberry Wine
Crush the blackberries with a potato masher or or use hand blender.
Boil 1 pint/0.5 litres of water and dissolve in the sugar.
Pour the hot sugar liquor over the blackberries and stir vigorously.
Top up with cold water to 5 litre mark.
After 2 or 3 hours add the campden tablet (crushed) and stir.
Wait 12 hours then mix in the pectic enzyme.
Next day add the yeast and yeast nutrient.
Ferment in loosely covered fermentation bin for around a week.
Strain off the blackberry must into a clean demijohn.
Fit bung and airlock and leave in warm position to ferment for around 2 weeks.
Rack into a clean demijohn.
When the blackberry wine to completely clear rack again.
Leave for a further 2 months before considering bottling on.
Preparation time: 30 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 6 months
Sweetness: Medium dry
Calories per bottle: 400 approx
Yield: 6 bottles
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