The author included a full pound of mashed bananas and 1/4 pound of raisins as well. I like the fact that this recipe does not include any chemical stabilizers, but the original recipe had other fruits besides blackberries. It is a reasonably easy wine to make and will earn accolades from friends and relatives.” “This is an outstanding dessert wine, well suited to many sweets like black forest cake, fruit pies a la mode, cheesecake, and fruit tarts. This recipe is adapted from The Home Winemakers Companion. When there’s enough around to pick them by the 5-gallon bucket full, it’s no trouble to pull some aside for sweet blackberry wine. In all the blackberry feasts of summer, don’t forget to make a batch of blackberry wine. I’ve started canning whole blackberries for use in winter cobblers and that works wonderfully as well. And fresh blackberry pie always makes an appearance at my house before the season is over. Much of our crop is gobbled up right out in the field, but once our stomachs are full it comes home in buckets for preserving.īlackberry jam is a must of course, or you can make blackberry jelly if you prefer seedless preserves. Wild blackberries are everywhere in Vermont, and we grow blackberries in our garden too, so we always have buckets of fresh blackberries in the summertime. This one-gallon blackberry wine recipe can easily be increased to make a full 5-gallon batch if you have plenty on hand. Blackberry wine is the perfect way to make use of a huge crop of summer blackberries.