Blackberry Wine Recipes

The best blackberry wine recipes are recipes that are designed for everyday, normal people to make, who just happen to love wine. Not requiring any special professionalism or skill in wine making, these blackberry wine recipes can be tackled and successfully duplicated from the privacy and comfort of your very own homes. That is a primary reason that blackberry wine is so popular with people trying to make it at home from recipes.

Heavy Bodied Blackberry Wine

  • 6 pounds of blackberries
  • 7 pints of boiling water
  • 2 1/2 pounds of granulated sugar
  • wine yeast and nutrient
  • 1/2 tsp pectic enzyme
  1. The recipe for heavy-bodied blackberry wine is simple. Crush six pounds of blackberries into a bowl and transfer into a fermentation bowl.
  2. Pour seven pints of boiling water over this.
  3. After letting it steep for two days, dump it out onto a bed of 2 1/2 pounds of sugar, stirring well until it dissolves, then add in the pectic enzyme; cover this for 24 hours.
  4. Then to that mix add nutrient and yeast.
  5. After you've put this aside for almost a week, pour the mix into the second fermentation chamber.
  6. Now, place this into a cool (60-65 degrees Fahrenheit) and dark location for three months, rack it, and allow six months to age and a whole year to mature.

Heavy Bodied Dry Brazos Blackberry Wine

  • 5-6 pounds of Brazos blackberries
  • 2-1/2 pounds of granulated sugar
  • 1/2 tsp pectic enzyme
  • 7 pts water
  • wine yeast and nutrient
  1. Crush 5 1/2 pounds of ripe, Brazos blackberries into a bowl; transfer the resulting must into a fermentation vessel, over which you must pour seven pints of boiling water.
  2. After letting it seep for two days, dump it onto 2 1/2 pounds of sugar and stir well.
  3. Add half a teaspoon of pectic enzyme, cover and put it away for 24 hours. After including nutrient and yeast, set the mix aside for five to six days, stirring constantly.
  4. Dump this concoction out into a dark glass, and place it somewhere cool (62.5 degrees Fahrenheit) and dark for three months.
  5. Rack it, and let it finish for two additional months, before letting it age for six months and then maturing for a year.

Light Bodied Sweet Blackberry Wine

  • 4 pounds of blackberries
  • 3 pounds of granulated sugar
  • 1 gallon water
  • wine yeast and nutrient
  1. Take three pounds of crushed blackberries and transfer them to a fermentation bowl; pour seven pints of water on them.
  2. After seeping only overnight, then strain the mixture onto a 2 3/4 pound bed of sugar.
  3. Further, add nutrient and yeast, cover, and then place this into a warm (72.5 degrees Fahrenheit) location for a whole week.
  4. After pouring this mixture into a dark glass, place it into a dark, cool (62.5 degrees Fahrenheit) area for three months.
  5. Rack and let it finish for another two months—then rack it again and bottle it in a dark compartment.
  6. Let it age for six months, then a year for it to mature. Now you're done!

 

 

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