How to Make BLACKBERRY WINE for BRANDY!

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Here’s my recipe for Blackberry Wine that’s delicious on it’s own, and can be used to make Blackberry Brandy!
Bearded’s Blackberry Wine – 13%ABV

10.5 pounds ( KG) blackberries – fresh or frozen
4.5 pounds ( KG) Olive Nation Blackberry Puree
6.5 pounds ( KG) Sugar
1.25 tsp Fermaid K nutrient - https://amzn.to/3Awj8hM
1 packet Lalvin 71B yeast - https://amzn.to/3ptkuDo
2 Campden Tablets – https://amzn.to/3A7RYMr
5 tsp Acid Blend – https://amzn.to/3AuO4Pi
2.5 tsp Pectic Enzyme – https://amzn.to/3Artqj5
Airlock Grommet - https://amzn.to/3Ce8xsQ
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1. Clean the berries then dump into a mesh bag in your fermenter. Add the puree, 3 gallons of water, nutrients, acid blend, pectic enzyme, and crushed Campden tablets. Stir, cover and let the wash sit 12 to 24 hours.
2. Remove 1 gallon of juice and mix with sugar. Heat on low heat while stirring to dissolve sugar, then dump back into the fermenter. Mix well and add more water if necessary to top up the fermenter, leaving at least 3 inches of air space.
3. Add your yeast, then close and airlock the fermenter. Allow the wine to ferment for at least 2 weeks for brandy base.
4. Ferment for 1 month for wine, then rack to secondary for 3 months before clarifying and bottling.


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