Blackberry Country Wine
Country wines made from non-grape fruit are the home-winemaking tradition that predates modern kits. Blackberries deliver enough acid, color, and tannin to make a credible dry red analogue. The technique scales to almost any soft fruit — raspberries, blueberries, elderberries — with similar proportions.
ABV10-12%
Ferment28d
Age90d
Total118d
Ingredients
| 6 lb | Fresh or frozen blackberries |
| 2.5 lb | Cane sugar |
| 1 gal | Water |
| 1 tsp | Acid blend |
| 0.5 tsp | Pectic enzyme |
| 1 tsp | Yeast nutrient |
| 5 g | Wine yeast (71B or D47) |
| 1 tab | Campden tablet (crushed) |
Equipment
- 2-gallon primary bucket
- 1-gallon glass carboy
- Airlock
- Hydrometer
- Straining bag
Steps
- Day 0
Crush + steep
Crush berries in straining bag, add hot sugar-water, cool to 70°F.
- Day 0
Add Campden
Crush 1 Campden, stir in. Wait 24h before pitching yeast.
- Day 1
Pitch yeast
Add pectic enzyme, nutrient, then yeast.
- Day 1-8
Primary
Punch down fruit cap twice daily for 5-7 days.
- Day 8
Press + rack
Squeeze straining bag; rack to glass carboy under airlock.
- Day 8-28
Secondary
Ferment to dryness (SG <1.000).
- Day 28-90
Stabilize + age
Rack off lees, add k-meta + sorbate if back-sweetening, bulk age.
- Day 90
Bottle
Bottle and rest minimum 30 days.