Blackberry Wine [2]
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Transform fresh blackberries into a tantalizing homemade fruit wine with this easy recipe. Using ripe, juicy berries, refined sugar, and expert fermentation techniques, you’ll create a vibrant drink that captures the essence of summer. Perfect for celebrations or cozy evenings, this blackberry wine is not only refreshing but also an excellent way to enjoy nature’s bounty.
ingredients
- 15 lbs fresh blackberries
- 4 ½ cups granulated sugar
- 1 tsp yeast nutrient
- 2 campden tablets
- 2 tsp pectic enzyme
- 1 packet wine yeast
steps
- 1.
Wash the blackberries thoroughly in clean water; remove any stems or leaves.
- 2.
In a large fermentation vessel, crush the blackberries to release their juice.
- 3.
Add 4 cups of granulated sugar to the crushed berries, mixing well until dissolved.
- 4.
Dissolve the campden tablets in a small amount of water and stir them into the blackberry mixture to inhibit wild yeast.
- 5.
Add the yeast nutrient and pectic enzyme, stirring to combine. Allow the mixture to sit for 24 hours.
- 6.
After 24 hours, sprinkle the wine yeast over the top and stir gently.
- 7.
Cover the fermentation vessel with a clean cloth, allowing air circulation while keeping debris out.
- 8.
Ferment the mixture in a cool, dark place for about 1-2 weeks, stirring daily until bubbling slows.
- 9.
After fermentation slows, strain the liquid through a fine mesh into a sanitized carboy, pressing the pulp to extract maximum juice.
- 10.
Dissolve the remaining ½ cup sugar in a small amount of water and add it to the carboy, adjusting sweetness to taste.
- 11.
Seal the carboy with an airlock and let it ferment for an additional 4-6 weeks, racking as needed to clarify.
- 12.
Once fermentation is complete, bottle the wine and age for at least 3 months before enjoying.
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