Blackberry Wine
Mix ingredients in the following proportions. Yield will be about 1 gallon for each 3 1/2 to 4 pounds of berries. Use polyethylene bucket or vat. (Some other types of plastic may affect the flavor).
4 lbs Blackberries
3 lbs Sugar
3
qts Water
1. Mash berries. Mix about half the sugar into half the water
(hot) and add to berries.
2. Mix 1 packet yeast (baker's yeast
ok) with cup of hot water. After 5 minutes, stir into berries.
3.
Ferment for about 2 weeks. Stir daily. Keep covered with lid or
cloth.
4. Remove mash. Strain through cheese cloth or fine
mesh nylon bags available from wine supply stores.
5. Add
remaining sugar & water.
6. Ferment 2-3 more weeks. Stir
daily. Keep covered.
7. Pour into jugs or carboys (5 gallon
jugs available from wine supply stores). Plug neck with cotton to
permit gas to escape & to keep dirt & bugs out.
8.
Fermentation will continue for several weeks. When bubbles quit
rising to top, fermentation is complete. Cork or cap bottles.
9.
Sediment will settle to bottom of jugs after fermentation is
complete. Syphon or pour off clear wine into other bottles or jugs or
wait until time to use.
Wine should be ready to drink in a
couple of months.
Blackberry (Rubus ulmifolius; R. ursinus) - Edible Landscaping Database
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Updated: 3 October 2006