Ingredients
Fruit & Base:
- 2 kg (4.4 lbs) ripe blackberries (fresh or frozen)
- 1.3 kg (6 cups) granulated sugar
- 3.8 L (1 gallon) spring water (divided)
Fermentation Essentials:
- 1 packet (5g) wine yeast *(Lalvin EC-1118 recommended)*
- 1.5 tsp (7g) yeast nutrient
- 1 tsp (5g) acid blend (or juice of 1 lemon)
- ¼ tsp (1g) wine tannin (optional for depth)
Sanitizing Agent:
- 2 tbsp (30ml) unscented bleach OR commercial sanitizer like Star San
Instructions
1. Sanitize Everything:
Mix 1 tbsp bleach with 4L water. Soak fermenting bucket, lid, spoon, and jug for 20 mins. Rinse thoroughly.
2. Prepare Must:
In sanitized bucket, mash blackberries with potato masher. Dissolve sugar in 2L (½ gallon) hot water. Pour over berries. Add acid blend/tannin.
3. Pitch Yeast:
Cool mixture to 21–24°C (70–75°F). Sprinkle yeast + nutrient over surface. Do not stir. Cover with cloth. Wait 48 hrs until frothy.
4. Primary Fermentation:
Stir daily for 7 days. Skim fruit caps that rise.
5. Strain & Transfer:
Line colander with cheesecloth. Strain liquid into glass jug. Discard solids. Top with water to fill jug to shoulder.
6. Attach Airlock:
Fit rubber bung + airlock filled with vodka. Ferment 3–7 weeks until bubbling stops (1 bubble/60 secs).
7. Rack & Age:
Siphon wine off sediment into clean jug. Repeat monthly until clear. Bottle when no sediment forms after 30 days.
Extra Tips
- Wild Yeast Method: Replace commercial yeast with 1 cup unwashed organic berries (ferment may take 10+ days to start)
- Sweetness Control:
- Dry wine: Use 1kg (5 cups) sugar
- Dessert wine: Add 500g (2.5 cups) extra sugar at final racking
- Flavor Enhancers:
- Add 2 cinnamon sticks + 5 cloves during primary fermentation
- Swap 500g blackberries for raspberries
- Oak Aged: Add 1 oz medium-toast oak cubes during secondary
FAQ's
Q: Can I use bread yeast?
Not recommended – wine yeast tolerates higher alcohol. Bread yeast yields max 8% ABV with off-flavors.
Q: Why is my fermentation stuck?
Common causes:
- Temp <15°C (60°F) → Move to warmer spot
- pH imbalance → Test with strips (ideal: 3.2–3.8)
- Lack of nutrients → Add ½ tsp nutrient
Q: How to prevent mold?
Stir daily during primary to submerge fruit cap. Sanitize all equipment pre-use.
Q: When is it safe to drink?
Minimum 4 months aging. Best at 1 year. Store bottles upright first week to release CO2.
Q: Estimated alcohol content?
12–14% ABV (OG: 1.090 → FG: 0.995
