This blackberry wine recipe produces a dry wine, similar to a “Beaujolais” wine. It’s easy to make from free hedgerow ingredients or a glut of cultivated blackberries. A true country wine that goes particularly well with a mild soft cheese.
Cultivated blackberries tend to be more productive with larger fruits than their wild cousins and fine flavour. There is information on how to grow blackberries on the Allotment Garden website.
Blackberry Wine Recipe
Ingredients for Blackberry Wine Recipe:
- 2½ lb blackberries
- ½ lb sultanas
- Campden tablets
- 2 lb sugar
- Wine yeast
- Yeast Nutrient
Method for Blackberry Wine Recipe:
- Strip the blackberries from the stalks and wash well. If you place the berries in a bowl of cold water, any insects or maggots hiding will float out.
- Put into a fermenting bin and crush. An old-fashioned potato masher is great for this.
- Chop the sultanas and add to the bin.
- Pour on 4 pints of water. Add 1 Campden tablet, crushed and dissolved in a little warm water.
- Boil all of the sugar in 3 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.
- Add the yeast and yeast nutrient and cover and allow to ferment for a week, stirring daily.
- Strain and press and return to a clean fermenting bin.
- Cover again and leave for 3 or 4 days. Fermentation should have slowed a little by now.
- Pour carefully into a gallon jar, leaving as much sediment behind as possible.
- Fill up the jar with cooled, boiled water to where the neck begins.
- Fit a fermentation lock and leave until fermentation has finished.
- Rack, as necessary, adding a Campden tablet after the first racking.
- Syphon into bottles.
Makes 1 gallon of Beaujolais style wine. Usually it’s quite drinkable as a young wine after a few months and exceptional after a year stored in your cellar.