Things You'll Need:
- 2 gallons of blackberries (about 16 lbs.) Colander Large bowl Potato masher (optional) 5 gallon crock 3 1/2 quarts water Cheesecloth String Saucepan 1 egg 7 pounds sugar 2 quarts water Wooden spoon Red wine or champagne yeast 2 pints brandy 3 feet of food grade tubing Large stockpot or second crock Bottles or jars with lids
-
Step 1
Wash the blackberries under cool running water in the colander to remove any dust or dirt.
-
Step 2
Crush the berries in a large bowl using your hands or a potato masher. You can do this in batches if it is easier.
-
Step 3
Pour the berries and juice from the bowl into the 5-gallon crock.
-
Step 4
Add 3 1/2 quarts of water to the crock.
-
Step 5
Cover the crock with cheesecloth and secure the cloth with string. Let the crock sit undisturbed for 2 days.
-
Step 6
Beat one egg until frothy in a large saucepan. Add the sugar and the 2 quarts water.
-
Step 7
Boil the mixture for 5 minutes, stirring to dissolve the sugar completely.
-
Step 8
Remove the sugar mixture from the heat and allow to cool to room temperature.
-
Step 9
Add the yeast packet and stir.
-
Step 10
Add the mixture to the berries in the crock. Use the wooden spoon to thoroughly incorporate all the ingredients. Cover and secure the cheesecloth over the crock.
-
Step 11
Allow the wine to ferment 10 to 14 days or until the mixture stops bubbling. The amount of time depends on how hot or cold the area is where the crock is sitting. Warmer temperatures will make wine faster than colder areas.
-
Step 12
Use the food grade tubing to siphon the wine from the crock into a large stockpot or second stoneware crock.
-
Step 13
Add two pints of brandy to the wine. The better quality of brandy you use, the better the brandy wine will taste.
-
Step 14
Siphon the brandy wine into bottles and cap loosely. The yeast can continue to work in the wine for up to 3 months. After 3 months, the caps can be tightened.
-
Step 15
Allow the mixture to mature for at least 30 days before drinking.
