Rustic Blackberry Wine
The simplest of wine recipes – sugar, water, fruit, and yeast. Creates a medium robust red wine. Use less fruit for a more delicate wine, more fruit for a more intense vintage.
Ingredients
Units
Scale
- 3 pounds blackberries
- 1 gallon water
- 3 pound granulated sugar
- 1 packet of wine yeast
Instructions
- Mash the blackberries and place them in the primary fermentation vessel.
- Bring the water to a boil in a large pot. Add the sugar and bring it back to a boil, stirring to dissolve the sugar. Add the boiling water to the berries in the fermentation vessel. Cover and let cool to room temperature.
- Activate the yeast (if required) and stir in the yeast to the berry mixture and cover. Stir the must twice a day until fermentation slows (7 to 10 days).
- Strain out the pulp and pour the wine into the secondary fermentation jug and secure the airlock. Check the wine the next day. If there is a deep layer of lees (sediment), rack and filter the wine. Rack again every 2 to 3 months.
- The wine should be ready to drink in 6 months. Allow the wine to age for as long as possible in the jug before bottling, at least six months to one year.
Find it online: https://commonsensehome.com/blackberry-wine/