Blackberry Wine III


Posted by Nate

Sunday, August 25th, 2019

Last Update: August 27, 2022

I went out and spent around 3 hours picking blackberries since they are starting to get ripe, and I have now run out of blackberry wine. The berries seemed to be smaller this year, maybe it is a bit early in the season or they didn’t get enough water, so it took a while to get the amount I wanted. I ended up with 20 pounds of fresh blackberries to use for this wine.

Blackberry Wine III

5 Gallons
20.00 lbFresh blackberries, frozen
12.00 lbSugar
3.00 tspYeast nutrient
2.00 tspPectic enzyme
1.00 PacketCote des Blancs Wine Yeast


Put 20 pounds of fresh blackberries into primary bucket. Stirred vigorously with a large metal spoon to break up the berries. Mixed in the sugar, and topped with water to about 5.5 gallons of volume. I tested the OG and then added the yeast nutrient, pectic enzyme, and yeast. I then sealed the primary bucket with a blow-off tube.

8-26-19: Prepared wine in primary bucket. OG measured at 1.125 giving a potential alcohol of 16.5% ABV

9-12-19: Racked the wine from the primary bucket into a 5-gallon carboy, leaving around 1.5 gallons of fruit pulp/yeast behind.

6-13-20: Bottled in 43 12-ounce bottles. FG measured at 1.002 giving a strength of about 18% ABV.


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