We collected 20 pounds of blackberries over the last few weeks (half of them now frozen), so it’s time to make a new batch of wine.
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Process:
8-7-26: Put frozen blackberries into primary bucket to thaw overnight.
8-8-26: Added fresh berries, water, sugar, and additives. Used an immersion blender to break up the berries. OG measured at 1.110 giving a potential strength of 13.2% ABV. Pitched the yeast and sealed the bucket with a blow-off tube.
8-23-26: Racked the wine into a 5-gallon carboy, leaving behind about a gallon of fruit pulp and yeast.
Tags: berries, blackberries, blackberry, wine