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How to Make Hawthorn Berry Wine (1 UK Gallon Recipe)

 Hawberry

Hawthorn berry wine is made from the small red berries of the hawthorn tree, commonly found throughout UK hedgerows. The fruit is mildly sweet but naturally high in tannin and pectin, which gives the wine structure but also makes early stages quite harsh.

When properly aged, hawthorn wine develops into a delicate, slightly floral red wine-style drink with soft berry notes, subtle apple-like undertones, and a dry, refreshing finish.

Wine Profile

  • Style: Light hedgerow fruit wine

  • Colour: Pale ruby to light garnet

  • Body: Light to medium

  • Sweetness: Dry (best kept dry or off-dry)

  • Acidity: Medium

  • Alcohol: 11–12.5% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), ~6 bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: September – November (UK)

  • Best Picking Time: Fully red, slightly soft berries after first frosts

  • Suitable for Freezing: Yes (highly recommended)

  • Best Source: Hedgerows, woodland edges, farmland boundaries

Ingredients

  • 4.5–6.0 lb (2.0–2.7 kg) hawthorn berries

  • 2.0–2.25 lb (900 g–1.0 kg) white sugar

  • Water (to make up to 1 UK gallon / 4.5 L total volume)

  • 1 tsp yeast nutrient

  • ½ tsp pectic enzyme

  • 1 Campden tablet (recommended for fresh fruit)

  • Wine yeast (half packet recommended):

    • Lalvin 71B (best for softening tannin and acidity)

    • Lalvin D47 (adds body and structure)

    • EC-1118 (very dry, clean fermentation)

Optional Ingredients

  • ½ tsp wine tannin (usually NOT needed — berries already contain tannin)

  • Juice of ½ lemon (only if fruit is unusually low acid)

  • Small piece of orange peel (enhances aroma)

  • 1 cinnamon stick (very subtle spice note)

  • 1 tsp glycerine after fermentation (mouthfeel smoothing)

Preparation

  1. Remove berries from stalks — discard leaves and any green fruit.

  2. Wash gently to remove debris.

  3. Freeze berries overnight if possible — this greatly improves extraction.

  4. Lightly crush berries using clean hands or a potato masher.

  5. Place crushed fruit into a sanitised fermentation bag in the primary fermenter.

Hawthorn berries are quite dry and mealy, so freezing is especially helpful.

Making the Must

  1. Dissolve sugar in approximately 2.5 litres of boiling water.

  2. Pour hot sugar solution over the fruit.

  3. Add cool water to reach 1 UK gallon (4.5 L total volume).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if used)

  6. Cover and leave for 24 hours if Campden was added.

Primary Fermentation

  1. Add yeast and stir thoroughly.

  2. Stir once or twice daily to break up fruit cap.

  3. Keep fruit submerged gently.

  4. Ferment for 5–7 days at 18–22°C.

Early fermentation may smell slightly earthy or floral — this is normal.

Transfer to Secondary

  1. Lift fruit bag and allow to drain naturally — do not squeeze.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Allow to clear for 2–3 months

  • Rack if needed

  • Bottle once bright and stable

Hawthorn wine needs aging to show its best qualities:

  • Minimum aging: 6 months

  • Ideal aging: 9–18 months

  • Peak drinking: 1–2 years

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12.5% ABV

Tips for Better Hawthorn Wine

  • Freezing berries improves extraction dramatically.

  • Do not add tannin unless you are certain it is needed.

  • The wine will taste quite dull or sharp when young — aging transforms it.

  • 71B yeast is particularly effective for softening rough edges.

  • A small amount of backsweetening after aging can lift the fruit character.

  • Avoid over-extraction — hawthorn can become slightly bitter if overworked.

About Hawthorn Berry Wine

Hawthorn has long been associated with British hedgerows and traditional countryside landscapes. While better known for its medicinal and folklore uses, the berries also make a subtle but distinctive wine when harvested in the right conditions.

Historically, hawthorn wine was made in small rural batches due to the difficulty of harvesting large quantities. Its light structure and gentle fruit character make it one of the more refined hedgerow wines when properly aged.

Serving Suggestions

  • Serve slightly chilled (10–12°C)

  • Pairs well with roast pork, chicken, and light game

  • Excellent with soft cheeses

  • Works well as a light autumn wine

Storage & Aging

  • Improves for up to 2 years

  • Store in a cool, dark place

  • Best drinking window: 9–24 months

  • Benefits significantly from bottle aging

Frequently Asked Questions

Why is my hawthorn wine so bland when young?
This is normal — flavour develops significantly with age.

Can I use frozen hawthorn berries?
Yes — and it is highly recommended.

Do I need to remove all stalks?
Yes — stalks can add bitterness.

Can I blend it with other fruit?
Yes — apple or pear blends work very well.

Why is fermentation slow?
Hawthorn is low in fermentable juice compared to other fruits, so early activity can appear slow

 

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