As the hedgerows become black with an abundance of blackberries why not experiment with this excess by producing a pleasurable drink to be enjoyed in the depths of winter.

Blackberry Wine Recipe / makes around 15litres 

Equipment

  • A large bucket or bowl with a secure lid
  • A large plastic/metal spoon
  • Something to strain the liquid through e.g funnel with an integral filter, sieves, muslin material
  • A glass/plastic demijohn
  • A thermometer
  • Empty bottles

Make sure all equipment has been sufficiently sterilised.

Ingredients

1.75g blackberries

1.5g sugar

4.5litres boiling water

2tsp pectic enzyme

Yeast nutrient (follow instructions on the packet)

1tsp wine nutrient

Method

1. Gently wash your fruit and carefully remove any bits of stem, leaves and bugs.

2. Place the blackberries in the bucket/bowl and mash with a potato masher or rolling pin

3. Pour over the water, stir and wait for the temperature to dip below 21 degrees.

4. Stir in the pectic enzyme, cover and leave for at least 8 hours or overnight.

4. Add in the yeast nutrient and yeast, loosely cover and leave in a warm place for 4 – 7 days. You should stir the mixture daily.

5. Once the initial process of fermentation has slowed (bubbles of Carbon Dioxide rising to the surface causing the mixture to go frothy) strain the liquid off the fruit.

6. Place the sugar in the demijohn. In stages pour the fermented liquid through your straining equipment and int the demijohn. To ensure the sugar has dissolved evenly swirl the demijohn regularly as the liquid passes through.

7. Top the demijohn up with remaining liquid or water and insert an airlock. A cotton wool bung, covered with cling film and secured with an elastic band works well. Leave in a warm place.

8. Every so often take the wine off any sediment that has collected at the bottom of the demijohn until you are happy with the flavour. Pour into your bottles and enjoy.

* Don’t forget that blackberries are never to be picked in late October for then the devil spits on them.

* This article was updated on September 11th 2014.

* © Wwwmaksim68 | Dreamstime.com – Blackberries. Berries. Photo

  • Ben Fobbester

    Fermentation is complete when the gases are stopped being produced. i.e. when the bubble stop rising in an airlock. You can test when it is ready to bottle (fermentation has stoppped) by using a hydrometer available from any good homebrew supplier.

    It’s also worth pointing out that you need that liquid to be between 18 and 26 degrees when you add the yeast, and ideally use a super wine yeast compound or a red wine yeast and nutrient.

  • ray robinson

    you say strain the liquid onto the sugar
    where is this sugar when your straining the liquid onto it?
    MANY THANKS
    RAY 🙂

  • Heidi Cumpson

    Thanks for this, Im going to try it…me and my little girls are going blackberry picking tomorrow we found a spot that has hundreds. Thanks Paul Strutt for your advice on the full body method, I never would have thought it of the humble banana 🙂

  • vici

    When do I know when fermentation is complete? and when do I bottle it?

  • Paul Strutt

    780g per 5L wine seems like a very small quantity of berries. Most recipes call for 2-3Kg per 5L, depending on how full bodied you want it. Some of the blackberries can be replaced by edlderberries (also coming into season). Cold tea can be used to add tannin and a few ripe bananas (yes!) add body but no banana flavour.

  • Justin Harper

    9. Fix in a bung and place in a warm room.

    I would suggest an airlock in that bung or you will spend a fortune on redecorating.