Go Back

Blackberry Wine

Homemade fruit wine that transforms fresh blackberries into a smooth, slightly sweet beverage with natural depth and complexity. Easy to make with simple ingredients, it improves with age and offers a rewarding experience for winemakers.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 5 hours 12 minutes
Servings: 5 bottles (750 ml each)
Course: Beverage
Cuisine: Homemade
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 to 6 pounds fresh blackberries ripe, not overripe
  • 2.5 to 3 pounds granulated sugar
  • 1 packet wine yeast Lalvin EC-1118 or similar strain
  • 1 teaspoon yeast nutrient
  • 1 gallon water preferably filtered or bottled
  • 1/4 teaspoon potassium metabisulfite optional, for added preservation
  • 1/2 teaspoon acid blend to balance natural acidity
  • 1/4 teaspoon tannin powder optional, adds structure and aging potential

Equipment

  • 1-gallon glass demijohn or carboy (primary fermentation vessel)
  • Airlock and rubber bung stopper
  • Hydrometer and test jar
  • Large stainless steel pot or food-grade plastic bucket
  • Wooden spoon or plastic stirrer (never use metal)
  • Fine-mesh strainer or cheesecloth
  • Siphon tubing and racking cane
  • Bottles and caps or corks for storage
  • Sanitizer (potassium metabisulfite or commercial winemaking sanitizer)
  • Measuring cups and scale
  • Funnel

Method
 

  1. Sanitize all equipment by soaking in sanitizer solution for at least 20 minutes, then rinse with filtered water.
  2. Crush the blackberries by hand in a large pot or bucket until a chunky pulp consistency is reached.
  3. Heat 1 gallon of water to about 160°F (71°C) and dissolve 2.5 to 3 pounds of sugar completely.
  4. Pour the warm sugar water over the crushed blackberries to create the must.
  5. Stir in yeast nutrient, acid blend, and tannin powder evenly throughout the must.
  6. Allow the mixture to cool to 70 to 75°F (21 to 24°C), approximately 4 to 8 hours depending on ambient temperature.
  7. Rehydrate the wine yeast in lukewarm water for 15 minutes, then stir it into the cooled must.
  8. Cover the bucket loosely with a clean cloth and ferment at room temperature (65 to 75°F / 18 to 24°C) for 5 to 7 days, stirring once daily.
  9. After primary fermentation slows, strain out the berry pulp using a fine mesh strainer or cheesecloth, pressing gently.
  10. Siphon the clear wine into a sanitized 1-gallon glass carboy, attach airlock and rubber bung stopper.
  11. Allow secondary fermentation to continue for 4 to 6 weeks in a cool, dark place.
  12. Check specific gravity every 2 weeks with a hydrometer until it stabilizes at 0.990 or below for three consecutive readings.
  13. Rack the wine into a clean carboy again, leaving sediment behind, and fit the airlock.
  14. Age the wine for at least 3 to 6 months in a cool, dark place to clarify and develop flavors.
  15. If wine remains cloudy after 4 months, rack it again to improve clarity.
  16. Siphon the finished wine into clean, sanitized bottles and seal with caps or corks.
  17. Label each bottle with vintage date and 'Blackberry Wine'. Store sealed bottles at 50 to 60°F (10 to 15°C) on their side if corked.

Notes

Keep a small sample of finished wine in a jar with a loose cap at room temperature to check for spoilage. Store opened bottles upright in the refrigerator and consume within 3 to 5 days. Pairs well with aged cheeses, roasted meats, and dark chocolate desserts.