Blackberry Wine Recipe

Make your own fruit wine with this Blackberry Wine recipe.


| November 2013


Drink Your Own Garden (Batsford, 2013) offers more than 140 delicious recipes that make the most of your garden produce. Author Judith Glover encourages readers to experiment with a variety of fresh produce, from plums to melons, to make your own fruit wines, as well as meads and beers. This following Blackberry Wine recipe is excerpted from the chapter “Berry and Bush Wines."

You can purchase this book from the Mother Earth Living store: Drink Your Own Garden.

Blackberry Wine Recipe

Ripe, juicy blackberries gathered on a sunny day make a delicious deep red wine. It’s best to ferment this in a dark glass jar to prevent light spoiling the color. Don’t be tempted to exceed the given quantity of fruit or the wine will be too astringent. This recipe can also be used to make cloudberry, dewberry and wineberry wines.

• 3 1/4 pounds ripe blackberries
• 2 1/2 pounds sugar
• 1 lemon
• 1 Camden tablet (a handy form of sulfur dioxide for disinfecting and sterilizing)
• 1 teaspoon pectin enzyme
• 1 gallon water
• Wine yeast
• Yeast nutrient



1. Wash the blackberries thoroughly to remove any maggots. Put into the fermenting vessel, crush well and cover with 6 pints of boiling water. When cool, add the crushed Camden tablet and pectin enzyme and leave to steep for 24 hours.

2. Bring a further 2 pints of water to the boil and dissolve the sugar in it. Cool to blood heat and add to the blackberry pulp together with the yeast and nutrient and the juice of the lemon.







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