Print

Country Blackberry Wine

blackberry wine
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade blackberry wine with 10% ABV (alcohol by volume). Original Brix (21.25) – Final Brix (3.00)

Ingredients

Units Scale
  • 6 pounds of blackberries
  • 2 1/2 pounds of granulated sugar
  • 1/2 teaspoon pectic enzyme
  • water (enough to make 1 gallon of wine must)
  • 1 packet red wine yeast
  • 1 teaspoon yeast nutrient

Instructions

  1. Wash berries in colander. Crush berries in a bowl and place them in a nylon bag or cheesecloth. Transfer the bag to the primary fermentation vessel.
  2. Pour about 7 pints of boiling water over the fruit bag and allow to sit for 48 hours.
  3. Gently squeeze the bag and remove. Add sugar and stir well to make sure it is completely dissolved. Sit in pectic enzyme and allow to sit for 24 hours.
  4. Add yeast and nutrient. Stir daily for five to six days.
  5. Pour into carboy and attach airlock. Place wine in a cool, dark location for three months.
  6. Rack and allow to sit for another two months.
  7. Rack again and bottle.
  8. Allow a year to mature.

Find it online: https://commonsensehome.com/blackberry-wine/