Blackberry, a fruit native throughout the temperate Northern hemisphere, is consumed in a large number of ways - raw, in the form of pies, as a part of crumbles, and so on. However, one of the most popular uses of the fruit is for making wine. In case you are unaware of the same, blackberry wine is consumed by a large number of people across the globe. The best part of this beverage is that you can make it at home as well. In case you don't believe us, just go through the instructions given below and know how to make blackberry wine.
Homemade Blackberry Wine Recipes
- 4 lbs Blackberry
- Campden Tablets For Winemaking
- Fermentation Locks
- Grape Crushers
- Pectic Enzyme For Winemaking
- Hydrometer & Testing Jar
- Siphon Hoses
- Wine Yeast & Yeast Nutrients
- Glass Gallon Jugs Or Barrels
- Plastic Bucket
- First of all, you need to crush the blackberry in the plastic bucket. Now, crush one campden tablet and add to the bucket. Mix well.
- Add pectic enzyme to the crushed fruit, followed by 1 gallon water. Stir the mixture thoroughly and let sit for 24 hours.
- Mix in 2 lbs sugar to the bucket. Add 1 tsp. yeast food and once again, mix it thoroughly.
- Place the packet of yeast in warm water, in order to re-hydrate it well. Now, let it set for 10 minutes and finally add to the bucket.
- Fill all the glass jugs two-thirds with the blackberry juice and attach a fermentation lock.
- After about 5 to 6 days, you will see that the sediment in the blackberry juice had settled down.
- Rack the sediment from the clear wine, into glass jugs, filling up the latter completely.
- You might have to rack the blackberry juice three to four times, in fact whenever sediment accumulates.
- After the blackberry juice stops bubbling, rack it one more time and add a crushed tablet in the last racking.
- Store the blackberry juice in a cool, dark and leave it undisturbed for three to four months. Finally, bottle it. You might bottle-age, if you so desire.
- 6 pints Fresh or Frozen Blackberries
- 3 lbs / 1,350 gm Granulated Sugar
- 1 tsp Acid Blend
- 1/2 tsp Pectic Enzyme
- Wine Yeast
- 1 tsp Yeast Nutrient / Energiser
- 8 pints / 1 gallon Boiled Water, which has been cooled
- 1 Campden Tablet
- Press the blackberries a bit and add them to a winemaking fermentation bucket, which has been cleaned properly.
- Add the boiled water to the bucket, followed by sugar, wine nutrient, crushed campden tablet, acid blend and pectic enzyme.
- Keep on mixing the ingredients, till you feel that the sugar has completely dissolved. Now, let the mixture stand for up to 24 hours.
- Over the period of next five days, add activated wine yeast to the blackberry mixture, twice a day.
- Strain the blackberry mixture thoroughly and then add to demijohn, with appropriate airlock. Let it sit for one month.
- Rack the blackberry mixture once. Repeat the racking at three monthly intervals, till the time the wine is clear and has aged 12 months.
- Finally, you need to bottle the wine. Store it in a cool, dark and leave it undisturbed for a minimum period of 12 months.