Recipe

Blackberry (Bramble) Wine 

 
 
You will Need

3lb Black Berries (washed)
3lb sugar
1 Gallon Boiling Water
Campden Tablets
1 tsp Pectolase
1 tsp Yeast
1 tsp Yeast Nutrient
Muslin Bag
 
 
Method

Remember to sterilise all equipment before use.

Take the blackberries and put them in a fermenting bucket.

Use a potato masher to squish them slightly to help release all of their lovely juice. If you don't have one, then get in there with your hands, but be warned, you'll have pink coloured hands for a few days.

Pour on the gallon of boiling water and stir thoroughly.

Add the 3lb of sugar and stir until thoroughly disolved.

Cover and leave to cool to 20°C.

Once cool, take a hydrometer reading and save this for later.

Stir in the pectolase, yeast and yeast nutrient.
 
 
Put the lid on loosly and transfer to somewhere warm (approx 20°C) for 7 days, stiring daily.

After 7 days, using the muslin bag, strain into another bucket to remove most of the blackberries.
 
Transfer the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 16°C and 20°C to allow for the the fermentation to complete. This can take up to 4 weeks.

Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock and leave to clear.

You may need to rack this wine a couple more times until it is completely clear.


This wine is a very dark red, that's full of flavour and can be very strong and stains anything it touches.

Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.

Bottle and ideally leave for 6 months for its full flavour potential to be reached, but it is also great for drinking after just a month.