Calvin’s Dry, Medium Bodied BLACKBERRY WINE Recipe
(Makes 4 liters.  To double/triple the recipe, double/triple all ingredients except yeast & Campden tablet)

Here’s what you’ll need:

  • 2kg Blackberries (an ice-cream bucket full – about an hour of picking)
  • 1kg Granulated sugar or 1.2kg dextrose
  • 1 tsp pectic enzyme
  • 1/2 tsp acid blend
  • 1crushed Campden tablet
  • 1 muslin straining bag
  • 3.5L hot water
  • 1 packet EC1118 wine yeast
  • 1 tsp yeast nutrient
  • 1 tsp potassium metabisulphite
  • 1 tsp potassium sorbate (Optional.  Required if sweetened wine is desired)


All the required materials and ingredients are available at Conner’s Wine Cellar, or purchase our “Blackberry Wine Pack” for just $7.50 – it includes this step-by-step recipe, and all pre-portioned ingredients (you supply the berries, water, and sugar)


Pick a 4L ice-cream bucket (aprox. 2kg) of fully ripe blackberries.
Wash thoroughly, rinse in a colander, then place in muslin straining bag.
Mash and squeeze out juice into primary fermentation vessel.  Wear rubber gloves! Do not discard the pulp.
Add water and sugar to the fresh juice .
Tie muslin bag and place in primary fermentation vessel.
Add Crushed Campden tablet and pectic enzyme.
Stir well, cover, and set aside until mixture cools to room temperature.
Sprinkle yeast evenly over surface, cover, and leave alone for 3 days.
On Day 4 “punch the cap” (repeatedly dunk and squeeze the muslin bag) and stir gently for 30 seconds, then leave covered for another 2 days.
On Day 6 punch the cap and stir again, then leave covered for another 2 days.
On Day 8-10, Strain as much juice as you can from bag (you might want to wear rubber gloves)
and siphon juice off of sediments into a secondary fermentation vessel, leaving at least 2 inches of headroom in the new vessel.
Add the Acid Blend, and stir gently.
Place in cool (60-65 degrees F.) dark place for three weeks and do not disturb.
Rack into a clean vessel, being careful not to disturb sediment.
Add metabisulphite and sorbate then stir vigorously for 2 minutes.
allow another two months to finish, then rack again and bottle in dark glass.

equipment required:
primary fermenter (minimum 1 gallon jug or pail)
seconday fermenter (minimum 1 gallon jug or pail)
racking hose
long handle spoon
bung and airlock

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