How to Make Blackberry Wine
Crush berries by hand in a sterile plastic bucket., Boil one third of the sugar with 3 pints water for one minute., Add yeast to 4 oz of warm (not boiling) water and stand for 10 minutes. , Pour the cooled syrup into the berries., Cover the bucket...
Step-by-Step Guide
-
Step 1: Crush berries by hand in a sterile plastic bucket.
Pour in 2 pints of cooled distilled water and mix well.
Leave mixture for two hours. -
Step 2: Boil one third of the sugar with 3 pints water for one minute.
Allow syrup to cool. ,, Add the yeast.
Make sure the mixture has properly cooled, as a hot temperature will kill the yeast. ,, Use the pulp as compost. ,, Allow it to cool before adding it to the jug. , This allows CO2 to escape and to protects the wine from oxidization and outside contamination. ,, Sterilize the jug, then return the wine. ,, The wine will stop bubbling when fermentation has stopped. ,,,, -
Step 3: Add yeast to 4 oz of warm (not boiling) water and stand for 10 minutes.
-
Step 4: Pour the cooled syrup into the berries.
-
Step 5: Cover the bucket with a clean cloth and leave in a warm place for seven days.
-
Step 6: Strain pulp through fine muslin or another fine straining device
-
Step 7: wringing the material dry.
-
Step 8: Pour the strained liquid into a gallon jug.
-
Step 9: Boil a second 1/3 of the sugar in 1 pint water.
-
Step 10: Plug the top of jug with cotton wool and stretch a pin-pricked balloon to the neck.
-
Step 11: Let the wine sit for ten days.
-
Step 12: Siphon or rack the wine to a container.
-
Step 13: Boil the remaining 1/3 sugar in the last pint of water
-
Step 14: allowing to cool before adding to the wine.
-
Step 15: Plug the jug with the cotton wool and balloon and leave until the wine has stopped fermenting.
-
Step 16: Siphon the wine as before.
-
Step 17: Sterilize the wine bottles and add a funnel.
-
Step 18: Pour the wine into the bottles
-
Step 19: filling each bottle to the neck.
-
Step 20: Cork and store the bottles.
Detailed Guide
Pour in 2 pints of cooled distilled water and mix well.
Leave mixture for two hours.
Allow syrup to cool. ,, Add the yeast.
Make sure the mixture has properly cooled, as a hot temperature will kill the yeast. ,, Use the pulp as compost. ,, Allow it to cool before adding it to the jug. , This allows CO2 to escape and to protects the wine from oxidization and outside contamination. ,, Sterilize the jug, then return the wine. ,, The wine will stop bubbling when fermentation has stopped. ,,,,
About the Author
Deborah Williams
Deborah Williams is an experienced writer with over 1 years of expertise in lifestyle and practical guides. Passionate about sharing practical knowledge, Deborah creates easy-to-follow guides that help readers achieve their goals.
Rate This Guide
How helpful was this guide? Click to rate: