How to Make Blackberry Wine

Blackberries are typically in season during late-summer to early-autumn months, and can be found in hedgerows all across the US and Europe. They are used to make desserts, jams and teas. This article will teach you how to make delicious blackberry wine perfect for summer barbecues and garden parties.

Ingredients

To make 1 gallon (3.8 L) / 6 bottles of wine:

4 1/2 - 6 lbs of fresh blackberries
2 1/2 lbs of sugar
7 pints water
1 package yeast (red wine yeast is recommended)

Part 1

Part 1 of 4:

Preparation

1
Crush berries by hand in a sterile plastic bucket. Pour in 2 pints of cooled distilled water and mix well. Leave mixture for two hours.
2
Boil one third of the sugar with 3 pints water for one minute.^{[1]
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Research source} Allow syrup to cool.

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3
Add yeast to 4 oz of warm (not boiling) water and stand for 10 minutes.
4
Pour the cooled syrup into the berries. Add the yeast. Make sure the mixture has properly cooled, as a hot temperature will kill the yeast.^{[2]
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5
Cover the bucket with a clean cloth and leave in a warm place for seven days.

Part 2

Part 2 of 4:

After 7 Days

1
Strain pulp through fine muslin or another fine straining device, wringing the material dry. Use the pulp as compost.^{[3]
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2
Pour the strained liquid into a gallon jug.
3
Boil a second 1/3 of the sugar in 1 pint water. Allow it to cool before adding it to the jug.
4
Plug the top of jug with cotton wool and stretch a pin-pricked balloon to the neck. This allows CO2 to escape and to protects the wine from oxidization and outside contamination.
5
Let the wine sit for ten days.^{[4]
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Part 3

Part 3 of 4:

After 10 Days

1
Siphon or rack the wine to a container. Sterilize the jug, then return the wine.
2
Boil the remaining 1/3 sugar in the last pint of water, allowing to cool before adding to the wine.
3
Plug the jug with the cotton wool and balloon and leave until the wine has stopped fermenting. The wine will stop bubbling when fermentation has stopped.

Part 4

Part 4 of 4:

After Fermentation

1
Siphon the wine as before.^{[5]
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2
Sterilize the wine bottles and add a funnel.^{[6]
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3
Pour the wine into the bottles, filling each bottle to the neck.
4
Cork and store the bottles.^{[7]
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Community Q&A

Question

Does the first mixture with the berries need to be stirred daily for the first seven days?

Community Answer

I stir the must at least once per day to ensure the yeast mixes around. This technique also helps release the CO2 that gets trapped under the floating berry must.
Question

How much yeast do I use for a gallon of water?

Community Answer

Generally, use one teaspoon of regular wine yeast to a gallon of water. Always check the packet to be sure.
Question

Can I use frozen blackberries to make wine?

Community Answer

Yes, I've frozen damsons, plums, gooseberries, apples and blackberries all with no adverse effects. In fact, I sometimes think it makes a better must.

Warnings

Ensure all mixture that comes into contact with the yeast has been allowed to properly cool. Yeast is a live organism which will die if exposed to high temperatures.

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