Blackberry Rhubarb Wine
This enchanting blackberry rhubarb wine marries the tartness of rhubarb with the lush sweetness of blackberries, creating a sumptuous beverage perfect for warm summer evenings or special gatherings. As it ferments, the flavors deepen, turning this unique concoction into a delightful treat that will tantalize your taste buds, making every sip a memorable experience.
ingredients
- 2 pounds blackberries
- 1 pound rhubarb
- 1 gallon water
- 3 pounds sugar
- 1 packet wine yeast
steps
- 1.
Stomp or mash the blackberries and chop the rhubarb into small pieces. Combine both fruits in your fermentation vessel.
- 2.
In a large pot, bring the water to a boil and add the sugar, stirring until fully dissolved. Once dissolved, pour the boiling sugar water into the vessel with the blackberries and rhubarb. Cover and let cool.
- 3.
After the mixture cools, sprinkle in the wine yeast and cover the vessel again. Stir the mixture twice daily for 7 to 10 days or until fermentation slows.
- 4.
Once fermentation has slowed, press out any pulp and transfer the wine to a secondary fermentation jug. Secure with a fermentation lock. Check the next day, and if a deep layer of lees has formed, rack and filter the wine.
- 5.
Continue to rack every 2 to 3 months. Allow the wine to age in the jug for at least 6 months, up to a year for enhanced flavor before bottling.
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