How to Make Blackberry Wine in Just 2 Weeks.

I was told I had to empty the freezer, so out came all the fruit of which was a lot of blackberries.
So I thought I would make a quick version of one of our most popular wine recipes - Blackberry Wine
This method will help you make 6 bottles (that’s 1 gallon or 4.5 litres) of amazing blackberry wine fast. From adding your defrosted or fresh blackberries into your fermenting bucket, to putting the corks in the bottles takes just 2 weeks.
Blackberry wine tastes amazing. Lots of rich dark fruit flavours, smooth, yet slightly dry and nicely balanced with a little sweetness. The yeast ass a light spiciness too.
You will need some basic brewing equipment:
2 fermenting buckets
Long spoon (not wood)
Mashing & Sparging Bag
Hydrometer
Trial jar
Thermometer
Syphon
Jug
Kettle
Wine bottles
Corks
Corker
Ingredients to make 6 bottles (4.5 litres / 1 gallon)
Steriliser
1.36kg (3lb) Blackberries
1.13kg (2 1/2lb) Sugar
Red Wine Yeast - Mangrove Jacks R56
2 pints Boiling water
4 pints cold tap water
1 tsp pectolase
1/2 tsp fermentation stopper
1 campden tablet - crushed
Finings - Clear It
If you want to make a larger quantity just simply scale it up.
If you need any of the equipment or ingredients, you can buy them on our Brewbitz Homebrew website www.brewbitz.com
Cheers & Happy Brewing.

[@leighmonty13]

Looks nice

[@juliusseizure3039]

Im American, our blackberries ripen at a totally different time than yourn. I've accumulated enough blackberries for three gallons of wine and I've almost finished the batch. Meanwhile, I've been collecting more blackberries and I have enough to make 6 gallons. I've bought extra bottles for this upcoming recipe. The only real difference is the fining agent I use: it's bentonite clay. I don't really know how well it works in comparison to other varieties, perhaps you can advise me on that. Thanks May your fructose be yeasty.

[@Doug-e6g]

7.00pm Can you tell me how much boiling water and cold water I need for the recipe that you are using (5.2lbs of blackberries) Thank you Doug

[@Brewbitz]

Hi. The full recipe is in the comments below the video. Just adjust the recipe for the amount of fruit you have.

[@Brewbitz]

So for 5.2lb of fruit, thats 3.5 pints of boilinng water and 7 pints f cold water.

[@AmandaMorris-f2h]

How does this differ from wine made using a demijohn. I’ve watched both your videos and this one is much easier but wondering how the end result differs. At the moment I just have crazy amounts of blackberries and have never made wine before so the quicker way appeals to me but also wanting to see if wine could be done now (august) and ready for Xmas?

[@Brewbitz]

Ideally wine should be made in a large fermenting vessel like a bucket. As the initial vigorous fermentation subsides, then it is time to move it to a demijohn.

[@AmandaMorris-f2h]

Yes but your video doesn’t use a demijohn on this occasion. So I was wondering what the difference to the end result would be.

[@Brewbitz]

This process speeds up the traditional method. Once the fermentation has been in the bucket for 1 week, if you want, transfer to a demijohn and leave for a further 2 weeks. This will allow some further chemical and biotransformation to take place. But after that, not too much happens.

[@darrenwilkinson4348]

By the way I had left my fruit to steep for week so to try and exstract as much flavour as I could

[@AmandaMorris-f2h]

Hi Can this wine be drunk any earlier? Say after 3months? Thanks

[@Brewbitz]

Hi. Yes it can be drank sooner, but it does get better the longer you can leave it.

[@darrenwilkinson4348]

Clear the freezer lol… been there… trying to do that now..I’ve actually made this… I’d say not as much flavour as I’d like but still ok…I used the fineings and found after a week I opened up and had a vinegar smell…everything was sterilised well so not that …I thought might be the chemical reaction from the fineings..I’ve backsweeted it and been left for 2 weeks and the smell has virtually gone…I’m going to back flavour but never done it…couldn’t find a blackberry cordial so found a blueberry/ blackcurrant one from Belvoir… wish me luck

[@Brewbitz]

Some finings can add an aroma that disappears in time. Also, some people can mistake fresh alcohol for vinegar. Some dark red wines have an aroma that hints on vinegar. But try this method. You’ll get a cracking wine!

[@darrenwilkinson4348]

@@Brewbitz cheers….the finings I use are a all in one bottle..no A or B

[@Vidzy445]

Can anyone tell me if I can be using champagne/cava/presecco bottles for my home brew wine? I know screw tops are out but also conscious that the bubblies have screw corks and cages and the neck seems a little narrower to my eye. Will they be ok for normal corking?