Q&A for How to Make Blackberry Wine

I stir the must at least once per day to ensure the yeast mixes around. This technique also helps release the CO2 that gets trapped under the floating berry must.

Generally, use one teaspoon of regular wine yeast to a gallon of water. Always check the packet to be sure.

Yes, I've frozen damsons, plums, gooseberries, apples and blackberries all with no adverse effects. In fact, I sometimes think it makes a better must.

The sugar helps improve the taste. It feeds the yeast so the yeast will turn the sugar into alcohol. The more sugar, over time, the higher the alcohol content (up to a point). A good winemaking book can tell you more.

No, if it tastes like vinegar the wine has soured. There is nothing more that you can do.

Adding the sugar in steps helps to not overwhelm the yeast. This is a good way to ferment out the necessary amount of sugar and produce a good wine.

One packet of yeast usually works for a five gallon batch.

You can buy them on Amazon or eBay, or if you live near a vineyard, they will probably sell you some.

Yes, but they have to be cleaned, It's best to have fresh berries to start with. You may need to sweeten older berries.

Yes, you can. I recommend doing the first fermentation in two equal portions, then combining after the pulp is removed and finishing fermentation in bulk. This will ensure you get the right results and do not overwork or stress the yeast.

It should be stored for least 2 weeks.

If you use a balloon, yes. The pin hole will allow excess CO2 to escape, but not allow other things to enter.

There's no specific time. Depending on the amount of sugar you use and health of the yeast, it should be done fermenting in 4-6 weeks. Then, you start the clarifying process. You can let it go naturally, which can take many months, or you can use products to speed up the process. Visit a local wine-making store so they can introduce you to some options. The key is making sure you don't have any wild yeast because it can turn your wine to vinegar.

As the wine is fermenting, there are lots of particles collecting at the bottom. If siphoned correctly, you'll leave the layer of sediment behind. This will help clarify the wine and prevent off-flavors.

You could set whatever price you'd like. However, most governments require a license to sell brewed alcohol, so check your local laws to be sure.

If there is an odor like rotten eggs, the yeast is "hungry" and would benefit from yeast nutrient. Add 1/2 teaspoon to the batch every two days until the rotten egg smell is gone.

You can, but why? As long as the wine is still fermenting, you don't need to add more yeast.

Since this recipe does not measure the total amount of sugar, and only measures a fixed amount of sugar, you can expect about 10 proof but it will largely depend on the sweetness of your fruit. You can keep adding sugar to increase the proof as long as the yeast can still survive in the wine. So the trick is to buy strains of yeast more resistant to ethanol.

It depends on the alcohol tolerance of your yeast and the amount of sugars you started with. You can guesstimate based on your starting specific gravity (SG) and ending SG. If I had to guess from the recipe I'd say anywhere from 10 to 14% ABV.

A month or longer. You will know because there will be no small bubbles coming up the side of the jug.

Sure. You can use frozen berries, fresh berries, or even purchase pulp from a wine-making store. If you are new to wine-making, start simple and then expand your horizons. Sometimes frozen berries can have excess water from the freezing process, so just cut down a little on the amount of water you use to dissolve the sugar.

Both statements are correct. If you start with less yeast, it will take a little longer to digest all the sugar in your batch, but it will still happen. So, you could make a very big batch with a single packet of yeast if you want, or you could make a smaller batch quicker.

No. Sugar substitutes cannot be digested by the yeast, which is the process required to turn the sugar into alcohol. Once fermentation is complete (using a natural sugar), you can back sweeten with sugar substitute if you so desire.

This depends on if you are following the recipe exactly or if you are scaling up. For anything less than 4 gallons, you are safe using a 5-gallon bucket. Gas bubbles caught under the solids in the must will cause the level to raise a bit, so keep an eye on it if your batch is anywhere near the top.

I have successfully picked a few berries out of a batch that started to mold and still made good wine, but I might have gotten lucky. It is best to not have any contaminants anywhere near your brew, as this could completely ruin the wine if the contamination spreads.

Yes you can use any size of container as long as you are able to fit an air lock or balloon.

It is OK to use concentrate but make sure there are no preservatives in it. The fresh fruit will make a better wine.