Colin’s Blackberry Wine Recipe




1.3Kg Brambles (Soak in water to remove any wee beasties and dirt)
1.25Kg Brewing sugar
4 Litres water
Super Wine Yeast Compound Sachet


Bowl or small bucket
Fermenting vessel it’s best to use a 1 gallon/4.5 litre fermenter.
Syphon tube
Sieve and colander

Method (makes approx 4.5 litres):

  • Sterilise all equipment thoroughly.IMG_20170815_194821
  • Put the fruit in a bowl and mash, then pour 4 litres of boiling water over the fruit, cover loosely and leave overnight.
  • Strain the liquid through a colander and then a sieve onto the sugar and stir to dissolve. You don’t have to get all the bits out at this stage. (This can be done in a bucket/fermenter)
  • Add super wine yeast sachet, leave to ferment for 7 days between 20 and 25 degrees C.
  • After this is complete stir and leave for 1 hour then transfer to a secondary fermenter, using a sieve to remove most of the bits. (You could put it back in your original clean bowl/bucket wash out your fermenter and put it back again.)IMG_20170814_200942
  • Then leave in a dark place at a slightly lower temperature of 18 degrees C for one month.
  • Syphon into into another fermenter and leave for a further 4 months.
  • Transfer into bottles and leave for 3 months for the flavour to develop. Waiting is the worst part!
  • Just a little tip, if there is any jelly left at the bottom of the bottles this goes really well with ice cream!

2 Comments Add yours

  1. Looks like too much sugar to me also you did not mention crushing the berrys I always do to get the most out of the fruit


    1. homebrewonline says:

      Hi Keith

      Thanks for your comment, the sugar can be adjusted according to personal preference, this is just the amount Colin used.


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