Recipes - Blackberry Wine


Bookmark and Share


Make the most of the free glut of these versatile hedge fruit as there is only so much blackberry crumble that you can handle. This recipe makes 6 bottles of delicious medium red wine and is best stored for at least 6 months although it will benefit from longer. Pick the nice large juicy berries for best results.  



Brewing Bin + Lid


Airlock + Bung




A large pan (big enough to boil 4.5 litres of water)


Muslin bags. 






2 kg of Blackberries

1.3kg granulated sugar

1 teaspoon of yeast nutrient

1 teaspoon of Pectolase

1 Burgandy yeast

3.5 Litres of Water



Sanitise and rinse all equipment.

1. Bring the water to the boil

2. Wash all the berries to remove bugs, place in a fermenting vessel and squash.

3.  Pour over the water and leave to cool to 21c then add the Pectolase. Leave for a day then add the nutrient and yeast.

4. Leave covered for 5 days stirring daily.

5. Strain into a clean container and add the sugar, stirring to dissolve throughly. Fill a glass demijohns to just below where the next tapers and insert airlock. Transfer the balance to a clean plastic bottle or similar container and add airlock or cotton wool.

6. Leave in a warm, dark place until initial bubbling has ceased, then add the saved liquid to the main demi john and leave.

7. Bottle after 6 weeks or when clear. Finnings may be used before bottling if the wine has not cleared.

Leave for 6 months before tasting.

Check out our great brewing forum for more tips, advice and brewing banter.