Current Processing is 7 days.

Blackberry Wine (Sweet)

  • 4 lb freshly picked blackberries
  • 1/2 pint red grape juice concentrate
  • 2 3/4 lb sugar
  • 1 teaspoon nutrient
  • 1 teaspoon pectolase
  • 1 teaspoon citric acid
  • 1/4 teaspoon tannin
  • Port yeast
  • Campden tablet
  • Finings
  • Water
  1. Wash, drain and crush the blackberries.
  2. Place in a sterilized white plastic bucket and pour on 5 pints of boiling water.
  3. When cool add the pectolase, red grape juice concentrate, nutrient, tannin, acid and yeast.
  4. Cover loosely with the lid and ferment for 3 days. Strain the juice into a demijohn.
  5. Dissolve 1 3/4 lb of sugar in 1 pint of boiling water, allow to cool and add to the demijohn.
  6. Fit an airlock and continue to ferment, adding the remaining 1 lb of sugar as a syrup in two 8 oz doses at weekly intervals.
  7. Rack at SG 1020, and add 1 crushed camden tablet Rack again when fermentation stops and the specific gravity reaches 1.0108. Add finings and when the wine is crystal clear it can be syphoned into bottles and corked.
  8. Due to the higher body and alcohol level in this wine it will benefit by leaving to mature for 18 months if you can. (Not all of us can do this)