Saskatoon Berry Wine – 23 Liter Batch

Saskatoon Berry Field

Today, you need to pick 20 pounds of Saskatoon berries. we ended up picking eight pounds, and paid half price for last years stock for the other eight pounds. Make sure you have all your supplies before hand at home, so you can get this awesome wine on the go! See the recipe at the bottom of the page.

Freeze your berries for 48 hours prior to starting. Freezing ensures the pectin is broken down enough so you can reduce pectic haze( Very difficult to get rid of at the end of fermentation). Start by putting the berries in a large stew pot, cover with water 2 inches above the berries and bring to a simmer, not a boil, or they will loose flavor.

Simmer Saskatoon Berries

Simmer Saskatoon Berries

Once these have simmered for ten minutes, add in your 12.5 pounds of sugar and juice of eight lemons for another five

Lemons

Lemons

Let this cool down, then add to your primary. Top it up to twenty three liters, and  add in your six Camden tablets and leave for 12 hours. Once 12 hours has elapsed, add in your six teaspoons of pectic enzyme. Wait another 12 hours and add in  your KV-1116 yeast.

Let this ferment in the primary for ten days, Strain out and squeeze the Saskatoon berries to extract all the juice (reserving the fruit), then rack into a glass carboy. If you are unsure of how to rack, check out my post here. I bulk aged my carboy for three months, more out of convenience than necessity. We had nine other carboys on the go at the time and it was overwhelming and, ultimately, there was a lack of space.

Bottled Saskatoon Berry Wine

Bottled Saskatoon Berry Wine

Once you have bottled, wait six months to try. The wine will only get  better with age, though, so keep aging if desired!

Saskatoon Berry Wine

 

8 Lemons
20 Lbs of Saskatoon Berries
12.5 lbs Sugar
6 Crushed Camden Tablets
6 tsp pectic Enzyme
1 pack of KV-1116 yeast

 

Spiked Saskatoon muffins ready to eat!

Don’t forget to check out my Spiked Saskatoon Berry muffin recipe here, definitely worth a try!

 

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4 thoughts on “Saskatoon Berry Wine – 23 Liter Batch

  1. Hi,i have made Saskatoon wine many times but am a little puzzled as to why you add lemon to it.Is it for flavor or to adjust the ph? Also,i do freeze them but do not cook them as you describe.Does the heating of them release more colour?
    As far as the berries go,i have a patch that i planted myself and also wild berries on my property.My wines are usually just the berry juice.In a good year i can pick over 200 lbs of berries.

    1. Hello – The lemons are a substitute for acid blend. It adds a little acidic kick that the Saskatoon berries are missing. Plus – you never make a Saskatoon berry pie without lemons for flavor!The reason we cook the berries slightly is we didn’t have a fruit press and wanted to extract as much flavor as possible!
      That’s a lot of berries! I wish I had access to that amazing resource!

  2. Hi I am getting ready to make my Saskatoon Berry wine. If I a haven’t got quite 20lbs can I make up the difference with blueberries or raspberries? When you bulk age your your wine, can it be done in a cold room or should it be more at room temp?
    Thanks for any help you can provide, Sue

    1. Absolutely! I think the raspberries and blueberries would add a nice touch. Depending on how many you have, you honestly won’t even taste the other berries.
      What type of yeast are you using? and how cold is your cold room? Typically warmer fermentation becomes quite vigorous, and ferments very quickly, which can lead to losing some delicate subtleties in the wine. Too cold (below 10 degrees C) and you will put your yeast into hibernation! But it all depends on the yeast and what the are suited too!

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