Blackberry Wine

Free from the hedgerows and utterly delicious — blackberry wine is one of the most rewarding wines a beginner can make. Fruity, approachable, and ready relatively quickly.

Blackberry Wine (4.5L / 1 Gallon)

Ingredients

• 1.3 kg blackberries (fresh or frozen)
• 1.1 kg white sugar
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 1 tsp pectolase
• 1 Campden tablet
• 1 sachet red wine yeast
• Water to 4.5 litres

Instructions

Day 1: Wash the blackberries and place in a sterilised bucket. Pour 2 litres of boiling water over them and mash thoroughly. Dissolve sugar in remaining hot water, add. Top up to 4.5 litres. Cool to below 25°C.

Add Campden tablet. Cover for 24 hours.

Day 2: Add pectolase, yeast nutrient, acid blend. Check SG (aim 1.080–1.088). Add yeast.

Days 2–6: Stir twice daily. Mash the fruit cap down each time.

Day 6: Strain through muslin into a demijohn. Press well.

Secondary fermentation: The wine will continue fermenting for 2–4 weeks. Leave undisturbed.

Racking: Rack when SG reaches 1.010 and again when SG stabilises around 0.998–1.000.

Clearing: Blackberry wine clears well naturally. Move to a cool spot for 6–8 weeks.

Bottling: Bottle when crystal clear and stable.

Tasting Notes

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