Blackberry Wine

Blackberry Wine


  • 4 lb Blackberries
  • 2 very ripe Bananas, flesh of
  • 1/2 lb Raisins, chopped
  • juice of 1 Lemon
  • 5 pints boiling Water
  • 1.4 kg Sugar
  • 1/2 teaspoon Tannin
  • 1 teaspoon Pectolayse
  • Red Wine Yeast
  • 1 teaspoon Yeast Nutrient

I love to make this in 5-gallon batches – getting out & about, picking the Blackberries & building up 20 lb of fruit in the freezer. Make sure you put them in salted water for a couple of hours, unless you like a bit of extra DNA with your tipple.

How to

To make Blackberry Wine first you must prepare the Blackberries. After picking put them in a bowl and cover with water, sprinkle on some salt. This will kill any nasty bugs in the Blackberries. After a couple of hours rinse well, drain and freeze until you have 4 lb in weight.

Defrost the Blackberries & put them in a sterilised bucket. Squash them up with a potato masher or your hands.

Add the Raisins & Bananas. Pour on the boiling water.


Leave to cool then add the Lemon juice, Tannin & Pectolayse. Stir.

Leave for 24 hours, stir in in the Yeast Nutrient & sprinkle on the Yeast.

Cover & ferment for 7-10 days.

Strain into another bucket containing the Sugar & stir to dissolve.

Pour into a demijohn & ferment out.

Rack when required, and bottle after a year.

Try to leave it another 6 months before opening. Yeah right.

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