I picked these berries in late summer batch by batch, putting them in the freezer, and now they get a makeover into some wonderful Blackberry Wine! My mom made the most wonderful Blackberry wine, I will be thrilled if i come even a little close….no presser now…here we go!
BLACKBERRY WINE [Light Bodied Sweet]
- 6 lb. blackberries
- 5 1/2 lb. granulated sugar
- 2 gallons. boiling water
- wine yeast and nutrient
Pick fully ripe, best quality berries.
Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add water, mixing thoroughly. Make sure to sterilize all of your equipment that comes in contact with the would be wine.
Here I’m straining into my clean bucket where they will hang out with the sugar and yeast for a week before I put it in the glass jug and top with airlock, and no I did not crush those berries with my bare feet, although my husband really wanted to.
Stir well to dissolve sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) place one week, stirring daily.
The big bucket with the air lock on top is my wine that I will stir daily for a week. The small bucket on the right, I’m taking the mash that I strained off and dumped it in this bucket, I’m going to repeat the wine making steps with it, it will be a lighter wine that I will use to top off my original wine after racking (because you lose some volume each time you rack it into a new carboy) Then at the end when I’m ready to bottle I might combine the two depending on taste.
Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three months.
Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry’s First Steps in Winemaking]
I will update when it goes to bottle.