This is year 5 making blackberry wine. I had 2 batches of dry, fruity wine. I had one batch of blackberry vinegar. I had one batch of sweet fruity wine. So, other than figuring out why I got vinegar- which is still great for cooking and salad dressings- I don’t know what factors into the final outcome. I am using this recipe-
70 cups of mashed ripe blackberries. (4.5 gallons)
10 pounds of organic sugar
2 to 3 gallons of bottled spring water
2 packages of wine yeast
I line a >>> food safe bucket with a huge /// bag. You can find both items on Amazon. Click here &&& to see wine equipment.
I heat the sugar and water in several batches, making sure to cool the syrup before pouring over the berries. I cover the bucket with the lid, weigh it down and come back in 24 hours.
On the second day, mix the yeast with a half cup of spring water. Add to the berries/sugar mixture and stir. Stir daily for one week.
At one week, wring out the liquid from the berries in the bag. Pour into a 5 gallon carboy. Clean the carboy with disinfectant sold for that reason. Top with an air lock and store in a cool place. Check back in 3 months.
