Blackberry wine is a deliciously fruity and slightly tart wine that can be enjoyed on its own or paired with a variety of foods. Making your own wine can be a fun and rewarding hobby, and blackberry wine is a great place to start if you’re new to winemaking. In this guide, we’ll walk you through the process of making blackberry wine from start to finish.

Making wine is an enjoyable hobby that can be done with a variety of fruits, including blackberries. Blackberry wine is a delicious and refreshing beverage that can be made easily in your own home. To make this fruity, sweet wine, you’ll need to gather blackberries, sugar, yeast, and some basic equipment. In this article, we’ll take you through the step-by-step process of making blackberry wine, so you can impress your friends and family with your winemaking skills. Let’s get started!


Before you start making blackberry wine, you’ll need to gather a few key ingredients. Here’s what you’ll need:

  • 6 pounds of fresh blackberries
  • 2 1/2 pounds of granulated sugar
  • 1 gallon of water
  • 1 package of wine yeast
  • Campden tablets
  • Pectic enzyme
  • Acid blend
  • Yeast nutrient


In addition to the ingredients, you’ll also need some equipment to make blackberry wine. Here’s what you’ll need:

  • A large pot
  • A fermenting bucket
  • A hydrometer
  • A siphon hose
  • A carboy
  • Airlocks
  • Bottles and corks

Step 1: Preparing the Blackberries

The first step in making blackberry wine is to prepare the blackberries. Start by washing them thoroughly and removing any stems or leaves. Crush the blackberries using a potato masher or a food processor. You want to break them down enough to release the juice, but not so much that you create a puree.

Step 2: Making the Must

Once you have prepared the blackberries, it’s time to make the must. In a large pot, combine the crushed blackberries, water, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved. Once the sugar has dissolved, bring the mixture to a boil and then reduce the heat and let it simmer for 10-15 minutes.

Step 3: Adding the Campden Tablets

After the must has simmered for 10-15 minutes, remove it from the heat and let it cool to room temperature. Once it has cooled, add one crushed Campden tablet per gallon of must. The Campden tablets will help to kill any wild yeast or bacteria that may be present in the must.

Step 4: Adding the Pectic Enzyme

Next, add the pectic enzyme to the must. The pectic enzyme will help to break down the pectin in the blackberries, which will help to clarify the wine. Follow the instructions on the package for how much to add.

Step 5: Testing the Specific Gravity

Using a hydrometer, test the specific gravity of the must. You want the specific gravity to be around 1.090. If it’s too low, add some sugar. If it’s too high, add some water.

Step 6: Adding the Acid Blend and Yeast Nutrient

Next, add the acid blend and yeast nutrient to the must. The acid blend will help to balance the flavors of the wine, while the yeast nutrient will provide the yeast with the nutrients it needs to ferment properly.

Step 7: Adding the Wine Yeast

Finally, it’s time to add the wine yeast. Sprinkle the yeast on top of the must and stir it in gently. Then, cover the fermenting bucket with a lid and airlock and let it sit for 7-10 days.

Step 8: Transferring to a Carboy

After 7-10 days, transfer the wine to a carboy using a siphon hose. Be sure to leave behind any sediment at the bottom of the fermenting bucket. Once the wine is in the carboy, attach an airlock and let it sit for several months.

Step 9: Bottling

Once the wine has finished fermenting, it’s time to bottle it. Use a siphon hose to transfer the wine from the carboy to bottles. Be sure to leave behind any sediment at the bottom of the carboy. Cork the bottles and let them sit for at least a month before enjoying.

FAQs for Making Blackberry Wine

What ingredients do I need to make blackberry wine?

To make blackberry wine, you will need fresh or frozen blackberries, sugar, yeast, water, and acid blend (optional). You will also need equipment such as a fermenting vessel, an airlock, a hydrometer, and a strainer.

How do I prepare the blackberries for wine making?

Before beginning, wash the blackberries thoroughly to remove any debris or dirt. You may chop or crush the blackberries or leave them whole. Place the blackberries in a fermenting vessel and add sugar, acid blend (optional), and water. Stir the mixture until the sugar has dissolved.

How do I ferment blackberry wine?

Once you have prepared the blackberry mixture, add yeast to the mixture and stir. Place the airlock onto the fermenting vessel and let it sit for about one week. During this time, the yeast will convert sugar into alcohol. Stir the mixture daily to prevent the fruit from settling on the bottom.

How long does it take to ferment blackberry wine?

The fermentation process can last anywhere from one to three weeks, depending on the temperature and the desired sweetness and alcohol content. When the wine has reached the desired alcohol content and specific gravity, remove the fruit and discard.

How do I age blackberry wine?

Once the wine has finished fermenting, transfer it to a clean glass carboy and add a new airlock. Age the wine for a minimum of six months, or up to two years, to develop more complex flavors. Store the carboy in a cool, dry place away from direct sunlight.

Can I make blackberry wine without a wine press?

Yes, you can make blackberry wine without a wine press by using a strainer to remove the fruit solids from the wine. Strain the mixture through a fine-mesh strainer, cheesecloth, or a jelly bag after fermentation has finished to remove the fruit solids.

How do I know when the blackberry wine is ready to drink?

After aging the wine for six months to two years, taste a sample to see if it has reached the desired flavor and smoothness. If so, the wine is ready to drink. If not, age it for longer until it develops the desired characteristics.

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