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Blackberry Wine Recipe

How to Make Blackberry Wine

Makes 1 Gallon
Starting Specific Gravity: 1.090- 1.095, Acid .60%

4 Pounds Blackberries
2.5 Pounds White Sugar
1 Gallon Water
1 Teaspoon Yeast Nutrient
1 Teaspoon Acid Blend
1 Each Campden Tablet
0.5 Teaspoon Pectic Enzyme Pwdr.
1 Pack Wine Yeast (EC-1118, CY17 or VR21)



    Follow these 10 easy steps to Making Wine. Step 1. Freeze Blackberries for 24 hours. Place fruit in a large nylon bag and/or into food-grade fermenter and let berries thaw.

    Step 2: Take a hydrometer reading of your juice. Put a sample of blackberry juice in a test jar. Spin hydrometer to dislodge air bubbles. At eye level, read the figures on the stem of the hydrometer where the surface of the liquid cuts across the stem. This figure will tell you how much sugar is in the juice and the potential alcohol. Adjust sugar for type of wine you wish to make.

    Step 3: Sanitize all equipment and utensils with Potassium Metabisulfite solution. See instructions below for making a sanitizing solution.

    Step 4: Stir together all of the wine making ingredients called for, EXCEPT for the YEAST, into a primary fermenter. Collect any pulp in a straining bag and submerge the bag into the wine making mixture. Add water to equal the batch to 5 gallons. Then add 5 Crushed Campden Tablets. They should be crushed up before adding. Adding the wine yeast at the same time you add the Campden Tablets will result in destroying the yeast.

    Step 5: Cover the fermenter and wait 24 hours. During this time, the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours, the sulfur gas leaves the container making it safe to add the wine yeast.

    Step 6: Sprinkle the wine YEAST over the surface of the juice and then attach lid. Allow this mixture to ferment for 5 to 7 days. You should start to see some foaming activity within 24 hours of adding the wine yeast. Typically, 70% of the fermentation activity will occur during this 5 to 7 day period.

    Step 7: After 5 to 7 days remove the pulp from the fermenter and discard. Siphon the wine into a secondary fermenter in a careful manner, so as to leave the sediment behind. You can easily remove the pulp by lifting out the fermentation bag. Drain out any excess juice from the bag. Siphon the wine off the sediment without stirring it up. Get as much liquid as you can, even it some of the sediment comes with it. If necessary, add water back to 5 gallons.

    Step 8: Attach a wine making air-lock and fill it approximately half-way with water. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear of sediment. Use your hydrometer to verify that the fermentation is complete before continuing (like you did in step 2). The wine hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale.

    Step 9: Once the wine has cleared completely, siphon it off of the sediment again. Take your final hydrometer reading. Stir in 1 ¼ teaspoons of Potassium Sorbate and 5 Crushed and dissolved Campden Tablets. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.

    Step 10: You can bottle your wine at this point or let it bulk age in a glass carboy. If you bulk age, keep the carboy topped up to the neck. .

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