Apple and Blackberry Wine Recipe

Apple and Blackberry Wine Recipe from Brewers Barn

This is an apple and blackberry wine recipe that makes 1 gallon.

An interesting wine that is made in the autumn and ready to drink by next summer, or use frozen blackberries any time of the year!

This apple and blackberry wine recipe kit is designed to be used with the equipment in our Country Wine Starter Kit.

The ingredients are available in the Apple and Blackberry Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.


4 Kg Mixed Eating and Cooking Apples (non-damaged and washed)

450g Fresh or Frozen Blackberries (washed)

680g Sugar

1.7 L Water

245g Red Grape Concentrate

1 tsp Wine Tannin

1 tsp Citric Acid

1 tsp Pectolase

½ tsp Fermentation Stopper

2 Campden tablets

1 tsp Yeast Nutrient

1 sachet Burgundy Yeast


Ensure you sterilise all equipment before you start.

Crush the apples either by using a Pulp Master or cutting them by hand and put them along with the water into the Fermentation Bucket.

Crush or mash the Blackberries and also add to the Fermentation Bucket along with the Pectolase, Citric Acid and 1 crushed Campden Tablet. Cover loosely with the lid and leave for 24 hours.

After a day add the Grape Concentrate, Wine Tannin, Yeast and Yeast Nutrient to the Fermentation Bucket and stir well.

Leave to ferment for 5 days then strain the juice, mix in the sugar and add to the demi-john, fit the airlock and bung and leave to finish fermenting at a temperature of 20 -25ºC.

When the airlock stops bubbling or you get a hydrometer reading of about 1.000 you will know fermentation has stopped. After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the finings as per instructions on the sachet.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.

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