How to Make Blackberry Wine

Blackberries are typically in season during late-summer to early-autumn months, and can be found in hedgerows all across the US and Europe. They are used to make desserts, jams and teas. This article will teach you how to make delicious blackberry wine perfect for summer barbecues and garden parties.

Ingredients

To make 1 gallon (3.8 L) / 6 bottles of wine:

  • 4 1/2 - 6 lbs of fresh blackberries
  • 2 1/2 lbs of sugar
  • 7 pints water
  • 1 package yeast (red wine yeast is recommended)

Part 1
Part 1 of 4:
Preparation

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    1
    Crush berries by hand in a sterile plastic bucket. Pour in 2 pints of cooled distilled water and mix well. Leave mixture for two hours.
  2. Image titled Make Blackberry Wine Step 2
    2
    Boil one third of the sugar with 3 pints water for one minute.[1] Allow syrup to cool.
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    Add yeast to 4 oz of warm (not boiling) water and stand for 10 minutes.
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    Pour the cooled syrup into the berries. Add the yeast. Make sure the mixture has properly cooled, as a hot temperature will kill the yeast.[2]
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    5
    Cover the bucket with a clean cloth and leave in a warm place for seven days.
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Part 2
Part 2 of 4:
After 7 Days

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    Strain pulp through fine muslin or another fine straining device, wringing the material dry. Use the pulp as compost.[3]
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    2
    Pour the strained liquid into a gallon jug.
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    3
    Boil a second 1/3 of the sugar in 1 pint water. Allow it to cool before adding it to the jug.
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    Plug the top of jug with cotton wool and stretch a pin-pricked balloon to the neck. This allows CO2 to escape and to protects the wine from oxidization and outside contamination.
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    5
    Let the wine sit for ten days.[4]
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Part 3
Part 3 of 4:
After 10 Days

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    Siphon or rack the wine to a container.[5] Sterilize the jug, then return the wine.
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    Boil the remaining 1/3 sugar in the last pint of water, allowing to cool before adding to the wine.
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    3
    Plug the jug with the cotton wool and balloon and leave until the wine has stopped fermenting. The wine will stop bubbling when fermentation has stopped.
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Part 4
Part 4 of 4:
After Fermentation

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    Siphon the wine as before.[6]
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    Sterilize the wine bottles and add a funnel.[7]
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    3
    Pour the wine into the bottles, filling each bottle to the neck.
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    4
    Cork and store the bottles.[8]
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Community Q&A

  • Question
    Does the first mixture with the berries need to be stirred daily for the first seven days?
    Community Answer
    Community Answer
    I stir the must at least once per day to ensure the yeast mixes around. This technique also helps release the CO2 that gets trapped under the floating berry must.
  • Question
    How much yeast do I use for a gallon of water?
    Community Answer
    Community Answer
    Generally, use one teaspoon of regular wine yeast to a gallon of water. Always check the packet to be sure.
  • Question
    Can I use frozen blackberries to make wine?
    Community Answer
    Community Answer
    Yes, I've frozen damsons, plums, gooseberries, apples and blackberries all with no adverse effects. In fact, I sometimes think it makes a better must.
  • Question
    What are the reasons behind adding the sugar solution? Is there not enough sugar in the berries? Or is it for decreasing the volume of berries needed or to speed up fermentation?
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    Community Answer
    The sugar helps improve the taste. It feeds the yeast so the yeast will turn the sugar into alcohol. The more sugar, over time, the higher the alcohol content (up to a point). A good winemaking book can tell you more.
  • Question
    If I am at the step where I boil the last third of sugar in a pint of water, is it normal for the wine to taste like vinegar?
    Community Answer
    Community Answer
    No, if it tastes like vinegar the wine has soured. There is nothing more that you can do.
  • Question
    Why should the sugar be added over a length of time instead of all at the same time in the beginning?
    Community Answer
    Community Answer
    Adding the sugar in steps helps to not overwhelm the yeast. This is a good way to ferment out the necessary amount of sugar and produce a good wine.
  • Question
    How much yeast do I have to use?
    Community Answer
    Community Answer
    One packet of yeast usually works for a five gallon batch.
  • Question
    Where can I purchase the corks?
    Community Answer
    Community Answer
    You can buy them on Amazon or eBay, or if you live near a vineyard, they will probably sell you some.
  • Question
    Can I use berries that have been sitting out for two or three days?
    Community Answer
    Community Answer
    Yes, but they have to be cleaned, It's best to have fresh berries to start with. You may need to sweeten older berries.
  • Question
    Can I double the ingredients to double the amount of wine I want to make?
    Community Answer
    Community Answer
    Yes, you can. I recommend doing the first fermentation in two equal portions, then combining after the pulp is removed and finishing fermentation in bulk. This will ensure you get the right results and do not overwork or stress the yeast.

Warnings

  • Ensure all mixture that comes into contact with the yeast has been allowed to properly cool. Yeast is a live organism which will die if exposed to high temperatures.
    Thanks!
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Things You'll Need

  • Plastic bucket (sterilized)
  • Glass gallon jug or bottle
  • Pot to siphon wine into
  • Pot to boil syrup
  • Cotton wool
  • Balloons
  • Wine bottles (sterilized)
  • Corks and hand corker
  • Fine muslin or other straining material

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References

  1. ↑ https://www.youtube.com/watch?v=Zqbo2Eo1stA
  2. ↑ https://www.cooksillustrated.com/how_tos/8363-the-impact-of-too-hot-water-on-yeast
  3. ↑ https://living.thebump.com/use-juicing-pulp-compost-6748.html
  4. ↑ https://practicalselfreliance.com/homemade-blackberry-wine/
  5. ↑ https://www.youtube.com/watch?v=CTYqhFBCGLE
  6. ↑ https://www.youtube.com/watch?v=ArZZLEg6b_g
  7. ↑ https://www.cdc.gov/healthywater/hygiene/healthychildcare/infantfeeding/cleansanitize.html
  8. ↑ https://www.youtube.com/watch?v=RMfjtcOBFYE
  9. ↑ http://pickyourown.org/blackberries.htm
  1. ↑ https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items
  2. https://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/31/how-make-blackberry-wine-whisky

About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 16 people, some anonymous, worked to edit and improve it over time. This article has been viewed 285,059 times.
450 votes - 94%
Co-authors: 16
Updated: May 6, 2021
Views: 285,059
Categories: Wine
Article SummaryX

Making homemade blackberry wine takes a couple of weeks, but at the end of it, you’ll have your own liquor that you can share with friends or save all for yourself. You’ll need a few pounds of fresh blackberries, 2 ½ pounds of sugar, 1 package of yeast, and water. Additionally, you’ll need a plastic bucket, a jug, cotton wool, balloons, wine bottles, corks, and fine muslin to strain the wine. To start the fermentation process, you’ll need to crush your blackberries and mix them with water. Then, boil 1/3 of the sugar with water and mix it with the berries and yeast. After 7 days, you’ll need to strain the pulp, add more boiled sugar and water to the wine, and leave it to sit for another 3 days. On the 10th day, siphon the wine out, boil more sugar and water, and leave the wine to ferment some more. For more tips, including how to store your blackberry wine, read on!

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