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.
This is a simple recipe for blackberry wine, you can use frozen or freshly picked. Frozen blackberries are advised as they can be pre-picked washed and prepared. If you want to use fresh blackberries you’re going to do a lot of picking over a very short space of time. With this recipe I’ve added some sultans you can also use raisens. These add lots of body and help the yeast work vigorously.
I’ve just started ‘today’ 29th August 2022 twenty litres of this recipe so wish me luck! I’ll report back about the results. I didn’t mash these as I have previously. I used a hand blender which worked really well with the sultanas, so I didn’t have to cut them by hand.
Be aware that blackberries don’t continue to ripen once picked!
If you would like to discuss any aspect of this blackberry wine recipe. Just use the comments section at the bottom of the page.
Preparation time: 30 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 6 months
3lb/1.4kg blackberries
¼lb/115g sultanas or raisens
2.2lb/1kg sugar
1 tespoon/5g pectolase (pectic enzyme)
1 teaspoon/5g citric acid
Campden tablet
1 teaspoon yeast nutrient
1 teaspoon activated dried wine yeast
Sweetness: Medium dry
Calories per bottle: 400 approx
Yield: 6 bottles
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