How to make blackberry wine?
I am making wine for a while now and love to try new recipes and make new flavours!! This time I have make blackberry wine.
I do not really like blackberry itself but the wine made from it is absolutely great! The recipes are quite easy but if You are a beginner You can always use the beginner yeast set. It makes the wine making MUCH MORE easier.
You can find all the other recipes I have tried at: www.moonshiners.club
Blackberries – 4.4 lb / 2 kg
Water – 0.25 gal / 1 liter
Sugar – 2.2 lb / 1 kg
Unwashed raisins – 1.8 oz / 50 gr (Alternatively use wine yeast)
Step 1: Step 1
Crush the blackberries till smooth, and then put the squash into a non-metal container with a wide bottleneck.
Step 2: Step 2
Add raisins, water, and 14 oz / 400 gr of sugar, stir it up.
Step 3: Step 3
Leave the container in a dark place with a room temperature, tie up the bottleneck with gauze and leave it for 3-4 days. Once a day stir the must with clear hands or with a wooden spoon, knocking down “the hat” from pulp on the surface.
Step 4: Step 4
If you see the signs of fermentation (sour smell, foaming and hissing), filter the juice through gauze, then pour it into a fermentation container (fill it up to 70% of its volume). Squeeze the pulp by hands and mix obtained liquid with the juice.
Step 5: Step 5
Add 10.5 oz / 300 grams of sugar, stir it up. Install a water lock for wine or a sterile medical glove with a hole in one of the fingers, seal all of the connections. Leave the container in a dark place with a temperature of 65-77F° / 18-25°C.
Step 6: Step 6
After 4 days add remaining sugar (10.5 oz / 300 grams) to the must. For this you’ll have to take off the lock (the glove), pour 0.5 qt / 500 ml of juice, and dissolve sugar in it. Then pour the syrup back into the must and install the air lock.
Step 7: Step 7
After 35-45 days the fermentation will stop: the blackberry wine will get brighter, there will be a later of sediment at the bottom, the water lock will stop bubbling (the glove will deflate). It’s time to pour the new wine into another clean container through a narrow tube without touching the sediment at the bottom.
Step 8: Step 8
Leave the tightly sealed container in a dark room with a temperature of 50-61F° / 10-16°C for 60-90 days of aging.
Step 9: Step 9
Separate the blackberry wine from the sediment once again and bottle it. Then seal the bottles with corks. Store it in a fridge or a basement. Its shelf-life is 1-2 years.