Blackberry Wine


Dry red approximate alcohol 12%

A. Starter

Red grape juice concentrate 250ml

Sugar 250gms

Yeast (Vinters Harvest R56,Gervin GV2) 1 sachet

Yeast nutrient 5gms

Vitamin B 2 tablets


B. Main fermentation

Blackberries 1.5k

Pectolase 5gms

Sodium metabisulphite solution (10%) 5ml

Sugar 475gms (approx)

Tartaric acid 5gms

Tannin 20ml

Bentonite 5gms


C. Stabilising

Potassium sorbate 2.5gms

Sodium metabisulphite 10% solution 5ml

A.Make up the yeast starter as per instructions.

Dissolve the sugar in ½ litre of warm water, add the grape juice concentrate, and top up to 2 litres. Add the yeast starter and ferment down to 1010 or less.


Calculate the sugar content and put in a bucket or wide necked fermenter with the pulp and the fermenting must.

Add sufficient sugar to give an equivalent starting gravity of 1080 in 5 litres and top up to 4.5litres

Add the remaining fermentation additives and ferment out for seven to ten days.

Strain or press into a demijohn and ferment out to dry.



Rack off the sediment.

Stabilise with potassium sorbate and sodium metabisulphite.

Fine and filter as preferred.

Note - This recipe may be used with any type of blackberry cross.


This recipe is an extract from "The ABC of Wine Making" copyright and courtesy of Mrs Sue Frecklington, Lombard Wines, Millstone Winery, 112-113 High Street, Lincoln LN5 7PY