Blackberry Wine


  • 5 gallons of blackberries
  • 5 pound bag of sugar

Fill a pair of empty five gallon buckets half way with hot soapy water and a ¼ cup of vinegar.  Wash thoroughly and rinse.

Fill one bucket with two and one half gallons of blackberries and crush with hickory wood ax handle.  Add remaining 2 ½ gallons of berries and crush.  Add 2 ½ gallons of well water to berries, cover with muslin cloth and jute twine gardening string.  Allow to stand for 24 hours.

Strain through muslin cloth into second bucket.

Add a pound and a half of sugar to each gallon of juice.  Cover with muslin cloth and secure with jute twine gardening string.  When fermentation process ends, refine through muslin cloth into second bucket, fine with metabisulfate if needed, bottle and cork or store in wooden cask.


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