Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 16☌ and 20☌ to allow for the the fermentation to complete. Transfer the liquid into a demi-john to the top of the shoulder. Put the lid on loosely and transfer to somewhere warm (approx 20☌) for 7 days, stirring daily.Īfter 7 days, using the muslin bag, strain into another bucket to remove most of the blackberries. Take a hydrometer reading and save this for later. Pop on the lid and put somewhere between 18-22☌ for 24 hours to allow the pectolase to work it's magic. Pour on the 6 pints of boiling water and stir thoroughly.Īdd the 3lb of sugar and stir until thoroughly dissolved.Ĭrush 1 Campden Tablet and add this along with the pectolase and stir. If you don't have one, then get in there with your hands, but be warned, you'll have pink coloured hands for a few days. Use a potato masher to squish them slightly to help release all of their lovely juice. Take the blackberries and put them in a fermenting bucket. Remember to sterilise all equipment before use. Scroll to the bottom and watch our video of Davin showing you how to make Blackberry, also called Bramble Wine. Great on its own, or pair it with rich meats, game, or for that extra level of luxury, drizzle over a Summer Pudding and add lashings of good quality vanilla ice-cream. This is dark red, with a deep flavour, a sweetness and a good kick of alcohol.
It just takes a short walk to get the blackberries off the brambles in the hedges, a couple of tiny scratches from the thorns and then back home to make wine. Blackberry wine is one of the easiest and most rewarding hedgerow wines you can make.
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