Blackberry wine and liqueur: 5 recipes at home

Alcohol makers love blackberries because of their exquisite taste in alcoholic beverages. Vzboltai decided to keep up with the trends and invites you to try making wine and liqueurs from blackberries at home.

Blackberries are also cooked from blackberries: liqueurs and tinctures, syrup

A classic recipe for blackberry wine

Ingredients

1. Blackberries - 1 kg

2. Water - 3 liters of water

3. For sugar syrup: 1.5 liters of water, 1.7 kg of sugar, 300 g of linden or flower honey

Method of preparation

1. Sort out ripe blackberries, rinse in a colander, let the water drain, mash.

2. Put the resulting juice and pulp in a 10-liter bottle, pour warm water, tie the neck with gauze and keep in a warm room for 4 days at a temperature of +20-27 degrees.

3. Pass the aged tincture through a clean filter of 4 layers of gauze.

4. Squeeze out the remaining pulp and pour the juice into a clean bottle. Next, add to it sugar syrup.

5. Put a water seal or a pierced medical glove on the bottle and put the bottle in a warm place for fermentation, which lasts from 25 to 50 days (depending on the room temperature).

6. Fermentation is complete when no gas bubbles appear in the water seal glass, the yeast settles to the bottom of the bottle, and the wine is partially self-colored. During the fermentation, the tightness of the cylinder should be checked regularly. To clarify the resulting wine: decant it into a clean cylinder, put the water seal back on, take it to a cold room and keep it there for 2 months.

7. Drain the finished wine with a siphon and bottle it. They can be corked with plastic stoppers, and the neck can be filled with molten resin or sealing wax. Store the wine in a dry, dark room, bottles are placed horizontally.

8. To obtain semi-sweet or sweet wine, the amount of sugar per the specified weight of berries is increased by 0.5-1 kg.

Full-bodied blackberry wine

Ingredients

1. Blackberries - 5 kg

2. Water - 10 liters

3. Sugar - 3 kg

4. Honey - 500 g

The method of preparation

1. Sort out the blackberries, wash, dry, put them in a stainless dish and mash them with a wooden pestle, then pour 6 liters of water.

2. Put in a cool place for 4 days.

3. Then strain the mass through a sieve, separate the liquid, mash the berries again and pour the remaining water (4 liters). Leave to infuse for 6 hours.

4. Then strain the mass through a sieve and remove the pulp. Mix all the resulting liquid, add sugar, honey, stir thoroughly until dissolved and pour into a 10-liter barrel or bottle, close and put in a cool place.

5. The fermentation process lasts for 5 months, after which a wonderful aromatic wine is produced.

6. Wine yield - 7 liters.

An alternative recipe for blackberry wine

You can buy tartaric and tannic acids in the same place as wine yeast. But, however, you can do without them - if the juice does not taste sour enough, you can add 20-25 grams of citric acid or its equivalent in lemon juice to the wort.

Ingredients

1. Blackberries - 12 kg

2. Sugar - 3 kg

3. Tartaric and tannic acid - 30 g each

4. Yeast - 1 sachet

The method of preparation

1. Squeeze the juice out of the blackberries, the specified amount should make about 8 liters of pure juice.

2. Add sugar and acids to the juice, then stir until completely dissolved.

3. Separately, dilute the yeast in a small amount of wort - as it is written on the package. Add them to the juice and send everything to a bottle with a water seal or a pierced glove.

4. Violent fermentation on pure yeast cultures is faster than on wild yeast - in 5-14 days.

5. Then the young wine is poured into a smaller bottle - so that the container is 4/5 full. The water seal is put back on the bottle and it is sent to a dark, cool place for fermentation.

6. Quiet fermentation will take about 1-2 months. During this period, the wine must be periodically removed from the sediment.

7. After any signs of fermentation are over (gases stop being released, the glove deflates), the drink is ready.

8. Taste the wine, if it seems to you that it is too sour, you can additionally sweeten it, but in this case you will need to send the wine for fermentation.

The classic recipe for blackberry liqueur

Ingredients

1. Blackberries - 1 kg

2. Sugar - 1.5 kg

3. Water - 1.5 liters

4. Vodka or alcohol - 1 liter

The method of preparation

1. Pick ripe blackberries, put them in a wide-mouthed bottle and fill with strong vodka or alcohol.

2. Keep in the sun for 5-6 weeks, then strain the contents of the bottle and squeeze through cheesecloth in 4-5 layers.

3. Mix the resulting mass with with sugar syrup, and then filter 1-2 times, bottle and cork well.

Blackberry liqueur with the addition of cognac

Ingredients

1. Water - 1 liter

2. Cognac - 50 ml

3. Blackberries - 1.5 kg

4. Sugar - 350 g of sugar

5. Wine stone - 1 г

The method of preparation

1. Sort the berries, select the right amount and mash them.

2. Squeeze the juice through cheesecloth, mix with water.

3. Leave at room temperature for 4-5 days.

4. Strain, add sugar and tartar, pour into a jar, cover with cheesecloth and put it to fermentation.

5. After fermentation, strain the resulting liquid, add cognac and bottle it. Store in a cool and dark place.

Update: 30.07.2018

Category: Wine and Vermouth