Blackberry (bramble) wine

Blackberry (bramble) wine


109 people made this

About this recipe: A fantastic red wine that's full of fruit, rich, slightly sweet and packs a big punch. Try it, it only takes a week for the initial fermentation and then a month to finish fermenting, then it's another month to clear. Bottle it up and leave it for 6 months, and then enjoy! Remember to sterilise all equipment before use.

Brewbitz Somerset, England, UK

Makes: 6 bottles blackberry wine

  • 1.3kg (3 lb) blackberries (washed)
  • 4.5L (1 gallon) boiling water
  • 1.3kg (3 lb) granulated sugar
  • 1 teaspoon pectolase
  • 1 teaspoon yeast
  • 1 teaspoon yeast nutrient
  • 1 Campden tablet, crushed

Prep:1hr  ›  Extra time:60days  ›  Ready in:60days1hr 

  1. 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 a masher, then get in there with your hands, but be warned, you'll have pink coloured hands for a few days. Pour on the boiling water and stir thoroughly. Add the sugar and stir until thoroughly dissolved. Cover and leave to cool to 20 degrees C.
  2. Once cool, take a hydrometer reading and save this for later. Stir in the pectolase, yeast and yeast nutrient.
  3. Put the lid on loosely and transfer to somewhere warm (approx 20 C) for 7 days, stirring daily.
  4. After 7 days, use a muslin bag to 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.
  5. 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.
  6. You may need to rack this wine a couple more times until it is completely clear. Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.
  7. 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.


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

See it on my blog

See the full recipe and video at Brewbitz

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