Teaberry Wines, Sherries, and/or Meads

Teaberry Wine

April 5, 2001
  • 4-6 lbs ripe teaberries
  • 1-1/2 to 1-3/4 lbs granulated sugar
  • 6-1/2 pts water
  • 1/2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • 1 pkg wine yeast

Put half the water on to boil and stir in sugar until dissolved. Meanwhile, wash berries and cull out any that are not ripe or are unsound. Put berries in nylon straining bag and tie closed. Place in primary and mash berries. Pour sugar-water over berries and add remaining water to help cooling. Cover with cloth and set aside until cooled to room temperature. Stir in acid blend, yeast nutrient and crushed Campden. Recover and wait 12 hours. Stir in pectic enzyme, recover and set aside another 12 hours. Add activated yeast and recover primary. Stir twice daily until fermentation dies down. Remove straining bag, squeeze to extract maximum juice, and discard pulp. Allow to settle overnight and rack into secondary. Top up if required and fit airlock. Rack, top up and refit airlock after 60 days and again when wine clears. Set wine in cool, dark place for 4 months, checking airlock periodically. Stabilize, sweeten to taste (if desired) and set adise for 14 days. Rack into bottles, age 3-6 months and enjoy. [Author’s own recipe]