Blackberry wine is a delicious way to use up your end-of-season blackberries. This recipe is recommended for those who have some experience making their own wine and who wish to try new flavors. Blackberries are high in many nutrients, including antioxidants, Vitamin C, and fiber.
Here’s how to make a blackberry wine:
Ingredients and supplies:
- 6 pounds of blackberries (preferably organic)
- 2 1/2 pounds sugar
- 1 crushed campden tablet
- 1 teaspoon pectic enzyme for winemaking
- Packet of wine yeast and nutrient
- 7 pints water
- 2 gallon glass jugs or containers, one made of dark glass
- Clean, food-grade bucket
- Large stockpot with lid
- Large spoon
- Cheesecloth or muslin
- Fermentation airlock (available at any home-brew store)
- Dark glass bottles
- Prepare the blackberries. Wash the berries in a colander, and then crush them in the clean bucket.
- Prepare the fermentation vessel. Now, transfer your crushed berries into a fermentation container. Boil 7 pints of water, and then pour the water into the container. Pour it so it covers the blackberries.
- Steep the berries. Allow the berries to sit in the water for two days.
- Strain the mixture. Now, strain the mixture into the stockpot. Add the sugar to the mixture and heat the mixture just enough to encourage the sugar to dissolve. Stir well until no sugar crystals remain, and then transfer the mixture back to the fermentation container. Add the yeast and nutrient according to the instructions on the yeast packet. Be sure to wait until your blackberry juice mixture has cooled enough that it will not kill the yeast. Then add the pectin enzyme and campden tablet and attach the fermentation airlock to the top of the container. This will let the CO2 out without letting any bacteria into your wine.
- Let the mixture sit. Watch the mixture for the next week. You should see the wine bubbling; this is fermentation.
- Transfer to the dark fermentation container. Once the mixture has been sitting with the yeast in it or about a week, siphon it into the dark glass fermentation vessel, leaving any sediment behind. You may want to strain the liquid through cheesecloth or muslin to remove the fruit pulp. Fill only to the shoulder of the jug (do not fill the neck). Let it sit again in a slightly warm place until fermentation stops - that is, until the wine mixture has stopped bubbling.
- Seal the container. Once the wine is finished, siphon back and forth between your two containers to remove as much sediment as possible. Then, seal it with an airtight lid. Place this container in a cool, dark place (about 60 to 65 degrees Fahrenheit) for three months.
- Bottle the wine. First, boil your glass bottles to sanitize them. Using a funnel, transfer the wine into bottles made of dark glass. Allow the mixture to remain in the bottles for another 2 months before drinking.
This blackberry wine is delicious, but it may be a difficult recipe for those who have no experience making wine. If you want to try this blackberry wine as your first foray into homemade winemaking, consider learning more about the winemaking process before your first visit to the homebrew store to ensure that everything goes smoothly.