Blackberry Wine

Not everyone can boast that he tasted blackberry wine: it is not easy to find such on the shelves of stores. However, more and more are those who make blackberry wine at home. The ever-increasing popularity of this drink is clear: it is transparent, has a beautiful, fairly rich color, a thin, slightly tart taste, which becomes more and more delicate during storage. Everyone can try to make it on their own, because not only garden berries, but also wild berries are suitable for wine. It is only important to follow simple recommendations in order not to break the technology.

Blackberry Wine Technology

Making blackberry wine is no wonder. The likelihood that something will go wrong is small if you examine the details of the process.

The wine, as already mentioned, is not only the garden blackberry, but the preference is still better to give cultivated: the taste and aroma of wine from it more pronounced, rich. The place of growth of blackberry is also important: from the berries growing in the sun, the drink comes out more sweet, and you can get more juice from it. In any case, the berry should be ripe.

It is not necessary to collect blackberries after the rain and even more so to wash it: the live bacteria that live on its surface will make it possible to ferment the wort without adding yeast. If you want to speed it up or increase the strength of the drink, you can add raisins when cooking. If the berry is pure for one reason or another, then it is necessary to use special wine yeast or home-cooked ferment. It is done like this: 0, 2 kg of white currant or raspberry (unwashed) should be kneaded and pour syrup from 50 ml of water and 50 g of sugar, put in a warm place for 4 days (during this time, mix the mixture twice a day), strain and put the drained liquid in the fridge. Blackberries, even though it has a lot of grains, gives quite a lot of juice. To get the maximum amount, the berry is lightly imitated, filled with sugar syrup or at least pure water. They do it in two steps: they knead the berries, add water, put them in a warm place for 2 days, drain the juice, squeeze the pulp and pour it a second time with clean water. After 2 days, a new batch of juice is squeezed out of the pulp. Both portions are poured into one container and make wine from them.

You can make different wines from blackberries, but still dessert is considered tastier and more aromatic. Of table wines preference is given to semi-sweet.

Classic recipe for blackberry wine (no yeast added)

Composition:

blackberry unwashed - 3 kg;
water - 3 l;
sugar - 2 kg.

Method of preparation:

Cook the syrup from 1 kilogram of sugar and 3 liters of water, cool it to 60 degrees.
Well crush the blackberry, cover with syrup, cover with a cloth and place in a dark, warm place. If the temperature is less than 20 degrees, the berry does not ferment.
Stir the berry with a wooden stick at least twice a day, dropping a pulp to the bottom. If this is not done, the berry will turn sour and moldy, it will be irreparably damaged.
After 7 days, pour the liquid into the wine bottle, squeeze out the juice from the pulp using a press, also pour it into the same container, after having dissolved in it 0.5 kg of sugar.
Put a household glove on the bottle, piercing a hole in it with a needle. A more civilized option is to close the neck with a water seal.
After 4 days, using a straw, lower one end into a bottle of wort and the other into a clean saucepan, pour about half a liter of liquid. Measure its volume is optional, cast by eye.
Dissolve the remaining sugar in the liquid from the bottle and pour it back, close the trap again and wait.
After a week, the active fermentation stage should come to an end. This will be visible on the glove that falls, or heard on the water seal, which will cease to gurgle. But it is too early to touch the wine: the stage of “quiet” fermentation begins, which can last for several weeks.
A sign of the end of fermentation will be sediment that fell to the bottom, the wine itself will brighten and become transparent.
Drain wine through a straw, freeing it from sediment, filter and bottle. Keep them must be tightly sealed, in a horizontal position, at a temperature of 16 to 18 degrees.

It is said about such a wine that the older it is, the better. You can keep it up to 5 years. It has a delicate sweetish-sour taste, a little tart. Astringency is more characteristic of young wine, with age it becomes more noble. It will not be strong - a maximum of 12 degrees.

Blackberry wine with raisins

Composition:

Blackberry - 2 kg;
granulated sugar - 1 kg;
raisins - 50 g;
water - 1 l.

Method of preparation:

Enumerate the berries, removing the rotten and moldy ones, remember the rest, add sugar in the amount of 0, 4 kg, add raisins (all), cover with water (1 l), cover the container with gauze to protect the berries from flies.
Twice a day, remove the gauze and stir the berry.
When the signs of fermentation become pronounced (hissing, foam, sour smell), squeeze the juice out of the mash under pressure.
Pour 0, 3 kg of sugar into the juice, place it in a container where fermentation will take place. Ideally suited for this bottle. In the cork with which it is closed, make a hole, insert a rubber tube into it, seal the joints, lower the other end into the water. This design is called a water seal. Through it goes carbon dioxide produced during fermentation, and the air does not get inside. In the bottle should be a place for fermentation.
After seven days, pour a little liquid from the bottle through the straw, dissolve the remaining sugar in it and drain it back, then close it again with a hydraulic lock.
After a month the fermentation should stop. The wine will lighten. Drain it, leaving at the bottom of the sediment, filter, bottled.

This wine turns out a little stronger than the previous one, in it is 11-14 degrees.

Blackberry wine (made using wine yeast)

Composition:

Blackberry - 2 kg;
granulated sugar - 2 kg;
wine yeast (yeast) - 0, 2 l;
water - 5 l.

Method of preparation:

Pick, wash, crush berries. Fill with water in the amount of 1 l, leave for a day, after pressing, squeezing out the juice.
Pour the wine sourdough into the juice, add sugar, pour 4 liters of water, close the bottle with a water seal.
After 6 weeks, drain the wine, free it from sediment, filter it, bottle it, and clog it, send it to storage.

At temperatures up to 18 degrees, wine can be stored for 5 years. Its fortress will be 11-14 degrees.

Blackberry wine with honey

Composition:

Blackberry - 3 kg;
honey - 0, 3 kg;
sugar - 1, 7 kg;
water - 4, 5 l.

Method of preparation:

Put the blackberry in cheesecloth, crush it properly and immerse it in a container of water (3 l).
A day later, remove the bag of berries and squeeze the juice out of it into the same liquid as before.
Cook the syrup from the remaining water and all the sugar, dissolve in it, when it cools to 40 degrees, honey, pour in the blackberry juice.
Put the juice in the bottle with the water seal. Put in a warm room (the temperature is needed about 24 degrees).
After 40 days, move the bottle to a cool place (up to 20 degrees).
After a week, drain, freeing from sediment, and bottle.

This wine has a pleasant berry aroma with honey notes, it is a pleasure to drink it. There is one drawback: this wine cannot be stored for more than a year.

Blackberry wine - a drink for real gourmets. It costs inexpensive, is made easy, but the taste, color and aroma is not inferior to good grape wine.

Comments (0)