Blackberry (Bramble) Wine Recipe

Blackberry (Bramble) Wine

Blackberry wine is one of the easiest and most rewarding hedgerow wines you can make.  It just takes a short walk to get the blackberries off the brambles in the hedges, a couple of tiny scratches from the thorns and then back home to make wine.

This is dark red, with a deep flavour, a sweetness and a good kick of alcohol.  

Great on its own, or pair it with rich meats, game, or for that extra level of luxury, drizzle over a Summer Pudding and add lashings of good quality vanilla ice-cream.

Scroll to the bottom and watch our video of Davin showing you how to make Blackberry, also called Bramble Wine.

You will Need

3lb BlackBerries (washed)
3lb sugar
6 Pints Boiling Water
Campden Tablets
1 tsp Pectolase
1 tsp Yeast
1 tsp Yeast Nutrient
Muslin Bag


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 6 pints of boiling water and stir thoroughly.

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

Cover and leave to cool to 20°C.

Crush 1 Campden Tablet and add this along with the pectolase and stir.

Pop on the lid and put somewhere between 18-22°C for 24 hours to allow the pectolase to work it's magic.

Take a hydrometer reading and save this for later.

Stir in the yeast and yeast nutrient.

Put the lid on loosely and transfer to somewhere warm (approx 20°C) for 7 days, stirring daily.

After 7 days, using the muslin / Straining 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.