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.

7 Comments

  1. Debbie said,

    Hi ! I have been picking blackberries, and wood like to make some home made wine. But where to you find the pasteur champapne yeast at ? Also I don,t know where to get these other acids or the campden tablet , or the pectic enzyme? Do you order them on line or do you buy them for a store some where? I have made elder berry wine before ,but I just use yeast and sugar. Thank you Debbie.

    • Scott said,

      There are a few places. First, check your yellow pages for wine and beer making supplies. You might be surprised to find a local shop nearby. If there is a local shop, go and keep them in business, they will supply you with the glassware and chemicals you need to make wine. It isn’t a lot, but having the right stuff makes it so much easier. They are also a great source of information, generally the people that own those shops love the hobby and know lots about making wine and/or beer. Don’t be surprised if the shop is mostly beer making supplies, they will carry what you need to make wine, they just might not be experts in making wine. Go there anyway, if they don’t have it, they can get it for you.

      If you can’t find a place locally, there are quite a few online stores. The one that comes to mind first is Presque Isle Winery. Just do a search, there are way more online suppliers than you would ever expect. Yeast is sold dry in little packets for less than a buck. Buy a bunch and put them in the fridge, they keep a really long time. The champagne yeast is one of the most popular with winemakers. There are a few other standards, a little online research and you will know more than you wanted to.

      And I’m jealous, I haven’t been blackberry picking in years. It makes the most amazing wine. Enjoy.

  2. Dave said,

    Ebay you can get it all at ebay cheep

  3. Zane said,

    I’ll be trying this one out very soon…. I have just enough for one gallon

  4. Lucas said,

    I’ve been making blackberry wine four years now, this fifth year I’m going to branch from my original recipe. This recipe looks just about what I’ve done in the past, and I’m going to try it out. I’ve never used a yeast with my blackberry wine (knowing the consequences, I just enjoy the natural yeast found in the berries) but this recipe seems appropriate! The only thing I’m going to do is use a full gallon of berries per gallon of wine because the body I’ve gotten out of my wine in the past has always been perfect with the gallon per gallon rule. Thanks for the measurements of my additives, I’ll check back and let you know how everything goes!

  5. Tim said,

    The airlocks on my one gallon demijohns, the water fluctuates from side to side on a daily basis. Is that normal? How long should I let it sit when the water is level before I re-rack it?

    • Scott said,

      Yeah, the air pressure is pushing the water, then it will release a bubble and shift. I use a bubbler type, but it doesn’t matter what type you use.

      If you choose to rack your wine, you want to wait for it to clear so that you can see a flashlight bulb through the wine. Then carefully rack off the liquid without disturbing the sediment. It can sit for months as long as the bubbler is in place and blocking the air.

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