blackberry wine

This easy blackberry wine recipe will make a delicious, full-bodied wine you are sure to love.

Easy Homemade Blackberry Wine Recipe

blackberries

sugar

tannin powder (optional)

pectic enzyme (also known as pectolase)

yeast nutrient

acid blend

Red wine yeast

Potassium sorbate

water

Prepare your berries. Mash fresh berries or thaw...

Prepare your berries. Mash fresh berries or thaw frozen berries and put them in your clean primary fermenting bucket. Pour about a gallon of boiling water over them to sterilize the berries and draw out the juice. 

Stir in the pectic enzyme, yeast nutrient, and acid blend. Put...

Stir in the pectic enzyme, yeast nutrient, and acid blend. Put the lid and an air lock on the fermenting bucket and allow it to rest until the next morning to about 70 degrees which is ideal for red wine yeast. 

Stir the mixture with a sanitized spoon. Strain...

Stir the mixture with a sanitized spoon. Strain out the leftover blackberry pulp with a mesh bag into another sanitized bucket. Add sugar until wine reaches a reading of around 1.090 on your hydrometer.

Sprinkle your yeast over the juice mixture. Check the packet...

Sprinkle your yeast over the juice mixture. Check the packet to see exactly how much you will need. Cover the fermenting bucket and make sure your airlock is tight. Within a day or two you should see carbonation and bubbles - this means your yeast is at work and the wine is fermenting. Blackberry wine tends to ferment violently, so watch it closely during the primary ferment and stir it daily for about a week. 

After a week of primary fermentation is up,...

After a week of primary fermentation is up, use a sanitized siphon to rack the wine into your glass carboys. Put air locks on the carboys and leave the wine to do a secondary ferment for a month or two.  

Rack the wine again to get rid of...

Rack the wine again to get rid of sediment (the small particles that have fallen to the bottom of your wine). This is a good point to taste the wine and make any adjustments necessary.  Let the wine ferment for another few weeks.

When the wine has no more bubbles, sediment,...

When the wine has no more bubbles, sediment, or carbonation it is time for bottling. Take the final gravity of your wine and make sure it tastes how you would like. If you want to stabilize your wine, add the potassium sorbate or campden tablets a few days before bottling. 

Bottle the wine and cork it. Age for...

Bottle the wine and cork it. Age for about 5 more monthsbefore tasting. The bottled wine should stay good in a cool, dark place foryears. 

Blackberry Wine

Gallon Jug

Airlock

Fine Mesh Strainer

Brewsy Bag

lbs of frozen blackberries (or approximately 1 gallon of store-bought blackberry juice)

Thaw 3 pounds of blackberries.&amp;nbsp;Then, put them in a large pot.If your blackberries weren&#39;t frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your wine much more flavorful.

Add 3 cups of water to the pot.

Choose how sweet you&#39;d like your final blackberry wine to be.If you&#39;d like it extra sweet, add 3.5 cups of sugar.For sweet, add 3.25 cups of sugar.For semi-dry, add 3 cups of sugar.And for dry, add 2.75 cups of sugar.

Let the mixture simmer for 15 minutes on the stove, until the blackberries and sugar turn into liquid.

Let the mixture cool until it reaches slightly above room temperature.

Strain the blackberry mash with a cheesecloth or other filter. Try to remove most of the pulp and skin.

Add the mixture to your gallon jug.&amp;nbsp;Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)

Add one full Brewsy bag.Then shake vigorously for at least 30 seconds to help wake up the yeast.

Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.

Put your wine in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 5 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.

Wait 5 days, then taste-test. After 5 days, take a very small sip of your wine. Right now, the yeast haven’t been separated from your wine, so it won’t taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.

Put your wine in the fridge.&amp;nbsp;Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!

Wait two days while your wine is in the fridge.You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!

Rack your wine. Slowly, pour your wine off of the sediment at the bottom into a new container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn&#39;t mix in with the rest of your wine.

Take a sip! Now, you can taste your wine! Cheers!You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That&#39;s very normal with young alcohol. It will get better and better with time.If it tastes bitter, you can quickly fix that by making a simple syrup.

Age your wine. The character of your wine will change significantly as it ages.Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Blackberries take longer to mellow out than other fruits, due to their naturally tannic properties.Age your wine for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug).

Enjoy! Share your wine with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at hello@getbrewsy.com.

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Top 2 blackberry wine recipes from across the web

The most viewed blackberry wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Homemade Blackberry Wine Recip...

Blackberry Wine

The most viewed blackberry wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine