Do you like the taste of blackberries? If you do, then you'll love this delicious blackberry wine recipe! The dry, tannic taste of blackberries combine together to make an incredibly unique wine.
You can make it either sweet or dry. If you choose to make it dry, try pairing it with some bread, jam, and brie. If you choose to make it sweet, it makes a fantastic after-dinner treat.
So gather up some blackberries (frozen or fresh is fine!) and we'll get started with this classic summer favorite.
All the Equipment You’ll Need
First, you’ll need a 2 gallon bucket, or a glass 1 gallon carboy — this is where you'll store your blackberry wine while it ferments. If you don't have a glass carboy, any food-grade, sanitized gallon container will work.
You’ll also need an airlock and rubber stopper, which will make sure that carbonation can escape from your mead while it is fermenting, but also prevent anything bad from getting into your mead. You can grab all of this in a winemaking starter kit.
Preparing Your Blackberries
Now that you know a little bit about the history of strawberry wine and what equipment to use, let's move on to the recipe. This delicious blackberry wine recipe will yield about one gallon, or 4 standard-sized wine bottles, of delicious blackberry wine.
If your blackberries are frozen, thaw them first in a large pot. If they're fresh, wash your berries well, and remove the any stems. If there are any moldy ones, be sure to remove those and discard them.
Then, once thawed, place the berries in a large pot or bowl and crush them with a spoon or potato masher. Add the sugar and hot water, and stir well.
Step 3: Preparing for Fermentation
If you're fermenting your blackberry wine in a glass gallon jug, you'll likely want to strain out some of the blackberry mash. That way, you can easily stir your wine when it's fermenting.
You can use a cheesecloth to strain out some of the seeds (it's fine if you'd like to keep some in), and then, make sure there's at least 4 inches of space for headroom in your fermentation vessel. If there isn't, pour out a bit of the juice to avoid overflowing during fermentation.
Next, in order to start the fermentation process, you’ll need a wine yeast. In this recipe, we use the brewsy bag, which is a combination of an industry-exclusive wine yeast, nutrients for healthy yeast, energizer for a quick and hearty fermentation, potassium bicarbonate (to reduce strong, acidic flavors), malolactic culture (to make your wine smoother) and bentonite (a clarifier for sparkling clear wine). It's the only way to ensure that you have a reliably strong and successful fermentation.
Add an entire Brewsy bag in, and pop on your airlock on top (making sure it's full of water).
Step 4: Fermentation
Your blackberry wine will start to ferment within 24 to 48 hours, and will continue doing so for about 5 to 7 days(sometimes longer). You'll know it's done when the bubbling has slowed down significantly (fermentation creates carbon dioxide, which causes bubbling in the airlock), or when it starts to taste a bit dry.
When in doubt, taste-test your blackberry wine for sweetness, and then go onto the next step when your it tastes dry enough for your liking. If it still tastes too sweet, let it keep fermenting for several more days until it tastes more dry.
Step 5: Filtering Your Wine
Once the bubbling has slowed down significantly, it's time to get rid of the lees (that's the sediment that has settled at the bottom of your carboy) and prep your wine to be enjoyed!
We definitely don't want any yeasty particles in our wine, so we're going to get rid of them by first forcing any leftover yeasty bits to the bottom of the container.
A great way to do this it simply to pop your wine in the fridge! Keep it in there for at least two days. The cold forces any leftover particles to fall to the bottom of your container.
After that, you'll need to filter (or 'rack') your wine. To do this, simply pour your wine off of the lees (all that cloudy sediment that will show up at the bottom) at into another container. You can also grab a siphon for a totally mess-free transfer (which can be tricky if you're not used to it, but super effective!)
Optionally, you might want to use a clarifying agent, which works on the molecular level to bind to small particles in your mead — particles that might lead to yeasty, bitter flavors. Every Brewsy kit comes with a clarifying agent to rid your wine of any off-flavors and make it sparkling clear.
Step 6: Bottling Your Blackberry Wine
Many winemakers believe that aging helps to bring out the subtle flavors in the fruit, resulting in a more delicious final product. But some people prefer the bright flavor of young strawberry wine!
We recommend having a glass now, and saving a few bottles for later (this recipe will yield 4 750mL regular-sized wine bottles). You can compare the taste of younger and aged wine, and see which one you like better!
The most common complain we hear about strawberry wine is that it sometimes comes out too dry. Don't worry, it will get better with time. But, if yours seems to lack flavor, you'll want to backsweeten it by making a simple syrup.
We hope you enjoyed this recipe for strawberry wine! Ready to get started? Grab a Brewsy winemaking kit, which has all the tools you need to guarantee delicious and reliable strawberry wine (or cyser or whatever you'd like!) every time you make it! (and use code FRUIT15 for 15% off, too).
fruit wines, easy, summer
Thaw 3 pounds of blackberries. Then, put them in a large pot.
If your blackberries weren't frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your wine much more flavorful.
Add 3 cups of water to the pot.
Choose how sweet you'd like your final blackberry wine to be.
If you'd like it extra sweet, add 3.5 cups of sugar.
For sweet, add 3.25 cups of sugar.
For semi-dry, add 3 cups of sugar.
And for dry, add 2.75 cups of sugar.
Let the mixture simmer for 15 minutes on the stove, until the blackberries and sugar turn into liquid.
Let the mixture cool until it reaches slightly above room temperature.
Strain the blackberry mash with a cheesecloth or other filter. Try to remove most of the pulp and skin.
Add the mixture to your gallon jug. Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)
Add one full Brewsy bag.Then shake vigorously for at least 30 seconds to help wake up the yeast.
Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
Put your wine in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).
Now, fermentation is beginning. Fermentation will take approximately 5 days.
Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.
Wait 5 days, then taste-test. After 5 days, take a very small sip of your wine. Right now, the yeast haven’t been separated from your wine, so it won’t taste amazing just yet.
When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.
Put your wine in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.
Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
Wait two days while your wine is in the fridge.
You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
Rack your wine. Slowly, pour your wine off of the sediment at the bottom into a new container.
Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn't mix in with the rest of your wine.
Take a sip! Now, you can taste your wine! Cheers!
You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. It will get better and better with time.
If it tastes bitter, you can quickly fix that by making a simple syrup.
Age your wine. The character of your wine will change significantly as it ages.
Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Blackberries take longer to mellow out than other fruits, due to their naturally tannic properties.
Age your wine for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug).
Enjoy! Share your wine with our Brewsy communities, the First Pour Club and Club Brewsy.
And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at firstname.lastname@example.org.