How to Make Wine With Thornless Blackberries

Overview

The thornless blackberry is a well-established hybrid variety that does well just about everywhere, even into the colder areas of Canada. It has pretty pink flowers in spring and produces large clusters of berries on thornless canes. Each mature plant yields up to 20 gallons of sweet, succulent berries in summer. To make good use of this bounty, blackberry wine is a good project for wine lovers. Just a few months after you harvest your berries and start your wine, you'll be sharing it with friends and family and enjoying it yourself.

Step 1

Harvest at least 4 pounds of ripe blackberries and then wash them by placing them in a colander and running water through until the water runs clear. Discard any unripe berries or those with signs of insect damage.

Step 2

Bring three cups of filtered water to a boil in a large pan and then add 2 pounds (about four cups) of granulated sugar. Continue heating the mixture until all sugar dissolves and then allow it to cool to lukewarm (about 70 degrees Fahrenheit).

Step 3

Crush your blackberries while the sugar water is cooling, using a large bowl and a wooden spoon or potato masher. If you want to run the fruit through a juicer, this method also works well.

Step 4

Add ¼ teaspoon of regular baker's yeast to your cooled sugar-water mixture, stir well and then add your crushed or juiced blackberries.

Step 5

Transfer your blackberries and sugar water with yeast into a 1-gallon glass jug and add enough more filtered water to fill the jug to within 2 inches of the top. Stretch a large balloon over the top of your jug and then shake the contents gently to ensure that everything is well mixed.

Step 6

Place your full jug in an area that will remain around 70 to 75 degrees Fahrenheit at all times. Shake it every day for about five days. After that time, store your brewing wine in a slightly cooler area (about 60 to 65 degrees Fahrenheit) for three months. Taste it after this time has passed, strain it through a fine sieve or cheesecloth and then bottle it in smaller wine bottles. Insert a cork into each bottle and store them in a cool, dark place. In approximately two more months, your blackberry wine will be ready to drink.

Things You'll Need

  • Colander
  • Large bowl
  • Large pan
  • Wooden spoon or potato masher
  • Thermometer
  • Fine sieve
  • 4 pounds thornless blackberries
  • 2 pounds granulated sugar
  • Filtered water
  • 1-gallon glass jug
  • ¼ teaspoon baker's yeast
  • Large balloon

References

  • Doyle's Thornless Blackberries: Fruits and Berries
  • Winemaking Homepage: Blackberry Wines
Keywords: thornless blackberry, wine making, recipes fruit

About this Author

Barbara Fahs lives on Hawaii island, where she has created Hi'iaka's Healing Herb Garden. Fahs wrote "Super Simple Guide to Creating Hawaiian Gardens," and has been a professional writer since 1984. She contributes to Big Island Weekly, Ke Ola magazine, GardenGuides and eHow. She earned her B.A. at UCSB and her M.A. from San Jose State University.