We picked a lot of blackberries one year and I just thought one day about making wine. It was quite the experience and I made a few errors here and there. Nothing bad enough to ruin the wine. Turned out to be a medium bodied dry wine with a good note of blackberry and caramel. I got hooked after that and started fermenting everything I could think of. Here is the recipe I used with everything that followed:
Blackberry wine
23lbs blackberries
10lbs organic sugar
3gal water
5 campden tablets
5tsp acid blend
3tsp pectic enzyme
5tsp yeast nutrient
2 packs champagne yeast
7-09-11
Mixed all ingredients except yeast in primary fermenter
Starting SG 1.100
7-10-11
Added 2 packs of champagne yeast 6pm
7-13-11
72 hours after adding yeast, SG 1.056
7-16-11
Sixth day, racked into 5gal carboy in morning. SG ~1.022
8-05-11
Re-racked after 3 weeks. SG ~0.992
Stabilized with 2tsp of potassium sorbate and 5 tabs of Campden. Topped with extracted juice from 3lbs blackberries and grape juice.
9-02-11
Added ~3oz of dark toasted American oak chips to carboy
9-09-11
Racked off oak, sediment, lees into 5 gal carboy to continue bulk aging
3-13-12
Added ¼ tsp kmeta. Bottled 25 750ml bottles.
And the rest of the bunch aging/clearing in the closet.
Currently fermenting a rhubarb-pineapple and a blackberry/concord chocolate.
Blackberry wine
23lbs blackberries
10lbs organic sugar
3gal water
5 campden tablets
5tsp acid blend
3tsp pectic enzyme
5tsp yeast nutrient
2 packs champagne yeast
7-09-11
Mixed all ingredients except yeast in primary fermenter
Starting SG 1.100
7-10-11
Added 2 packs of champagne yeast 6pm
7-13-11
72 hours after adding yeast, SG 1.056
7-16-11
Sixth day, racked into 5gal carboy in morning. SG ~1.022
8-05-11
Re-racked after 3 weeks. SG ~0.992
Stabilized with 2tsp of potassium sorbate and 5 tabs of Campden. Topped with extracted juice from 3lbs blackberries and grape juice.
9-02-11
Added ~3oz of dark toasted American oak chips to carboy
9-09-11
Racked off oak, sediment, lees into 5 gal carboy to continue bulk aging
3-13-12
Added ¼ tsp kmeta. Bottled 25 750ml bottles.
And the rest of the bunch aging/clearing in the closet.
Currently fermenting a rhubarb-pineapple and a blackberry/concord chocolate.
Last edited: