How to make blackberry wine
Blackberry wine is one of the most flavored and sweetest wines out there. If you think about making some in your own home you might be amazed how easy it can be.
(See related posts on how to make apple wine and how to make wine at home)
You will need some campden tablets for winemaking, 2 fermentation locks, some grape crushers, pectic enzyme, a hydrometer and testing jar, some siphon hoses, glass barrels, a plastic bucket and of course wine yeast.
The first easy step is to crush 4lbs of blackberry into the plastic buckets. This is a very easy process and you can either use a professional crusher or use something you can find in your household. Add a gallon of water over the mixture and also crush the campden tablets in. Add the pectic enzyme over and this first step is completed.
After you’ve stirred everything very well let it sit for 24 hours, add 2lbs of sugar and add a tablespoon of yeast. Transfer everything in separate jars and place the fermentation locks over. At this step it’s also a good idea to add some warm water.
You can also rehydrate with one more packet of yeast and transfer the juice to glass jugs, filling them up to two thirds of their capacity. Let everything sit for about 10 minutes before processing. It’s important to eliminate the sediments as they lay on the bottom of the recipients.
Wait for 5 to 7 days until the sediments settle and siphon off to clear the wine. Rack and add one more campden tablet. It’s important to rack at least 3 or 4 times to ensure you will get a nice clearing. You should repeat the process until the wine stops bubbling.
You will now have to leave the wine to clear for about 4 months and you can then bottle it. If you can wait for a few years you will obtain an incredible flavor.