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Black Raspberry Wine is easy to make at home, and doesn't require a lot of special equipment. Learn how to make your own today! 

Black Raspberry Wine

Heather Harris
Course Foraging


  • Ingredients:
  • 1-2 Cups Black Raspberries
  • 1 1/2 Cups Sugar granulated
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Strongly Brewed Black Tea or 2-3 currant or grape leaves
  • Premier Blanc Wine Yeast
  • Water Chlorine Free


  • Add the black raspberries directly into the bottom of a 1 quart wide mouth mason jar.
  • Top with sugar, and muddle with a spoon.
  • Allow the sugar and fruit to sit for at least 3 hours, or up to 3 days as you add more fruit from a small black raspberry patch.
  • Add in lemon juice and a tannin source. The tannin source can either be strongly brewed black tea or the a few grape or currant leaves. If you’re using black tea, add the prepared tea (not the tea leaves or tea bag).
  • Fill the jar about 2/3 full with water.
  • In a separate container, hydrate the wine yeast with a small amount of water.
  • Allow the wine yeast to bloom for at least 5 minutes before adding it into the wine mixture. This is important because adding it into the wine before it’s rehydrated can shock the yeast.
  • Pour the hydrated yeast into the wine, and then add more water to fill the mason jar to within 1 inch of the top.
  • Seal the mason jar with a mason jar fermentation kit, and allow the wine to ferment at room temperature for 4 to 6 weeks. If material bubbles up into the water lock, remove the lid and clean it out and then put it back on.
  • After 4 to 6 weeks, all fermentation activity should have stopped. If it’s still occasionally bubbling, give it more time.
  • Carefully pour the finished wine into another mason jar, leaving any sediment behind. A fine mesh strainer is helpful for removing any floating fruit.
  • Bottle in a simple Grolsch flip top bottle, or simply cap the mason jar with a canning lid and give the wine at least 2 weeks to mature before drinking.