Blackberry Wine ****
My first attempt at this wine was my best. The second batch wasn’t bad, it just wasn’t as amazing as the first. The recipe below is for 1 gallon of wine, I made 2 gallons the first time, 6 gallons the second time. The best advice I can give is to not skimp on the berries. Stick with about 4 lbs of plump, ripe berries for each gallon of wine.
To make 1 gallon of Blackberry Wine
- 4 lbs of Blackberries (12 cups)
- 5 1/2 cups of sugar
- 1 tsp yeast nutrient
- 1 tsp acid blend
- 1 campden tablet **
- 1/2 tsp pectic enzyme
- 1 gallon of water
- 1 package Pasteur Champagne yeast (this is good for up to 6 gallons, you don’t need more yeast)
When you make any fruit wine, you want to freeze the berries and then thaw them. The freezing process ruptures the cell walls, allowing more of the juice to escape.
When this wine was finished fermenting, I did not sweeten it. After aging a few months, the wine had a very mellow and delicious taste.
