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How to Make Blackberry Leaf Wine (1 UK Gallon Recipe)

 blackberryleaf

Blackberry leaf wine is a light, aromatic herb wine with delicate floral aromas, subtle tea-like notes and a crisp, refreshing finish. Made from young blackberry leaves rather than the fruit, it produces an elegant country wine that bears little resemblance to blackberry wine itself.

Traditionally brewed in spring and early summer, blackberry leaf wine has long been appreciated by British home winemakers for its freshness, delicacy and excellent drinkability.

Wine Profile

  • Style: Aromatic herb wine

  • Colour: Pale straw to light gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Herb Character

  • Dominant Flavours: Light herbal, floral, green tea, subtle honey

  • Aroma Strength: Medium

  • Recommended Brewing Strength: Medium

  • Best Drinking Age: Young (6–24 months)

Harvest Calendar

  • Harvest Season: May – July (UK)

  • Best Picking Time: Young, fresh leaves before flowering and fruit development

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Clean hedgerows, woodland edges and gardens away from roadsides and sprayed areas

Identification & Safety

Correct identification

Use leaves from the Common Blackberry (Rubus fruticosus aggregate).

Characteristics include:

  • Compound leaves with 3–5 serrated leaflets

  • Dark green upper surface with a paler underside

  • Thorny arching stems

  • White or pale pink flowers later in the season

  • Black berries in late summer

Similar species

Young dewberry species may look similar and are also generally suitable, but avoid harvesting from plants you cannot positively identify.

Which parts should be used?

✔ Young, healthy leaves only.

The first flush of spring growth produces the finest wine.

Never use

  • Diseased leaves

  • Yellowing leaves

  • Leaves contaminated by roadside pollution or agricultural sprays

Wear gloves if harvesting from particularly thorny brambles.

Best Leaves to Use

Choose leaves that are:

  • Fresh and bright green

  • Young and tender

  • Free from mildew or rust

  • Undamaged by insects

Avoid old, leathery leaves as they can produce excessive tannin.

Ingredients

  • Approximately 175–225 g young blackberry leaves (loosely packed, around 3–4 litres)

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

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

  • Juice of 2 lemons

  • Juice of 1 orange

  • Finely pared zest of 1 lemon

  • Finely pared zest of 1 orange

  • 1 tsp yeast nutrient

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 75–100 g raisins (for a little extra body)

  • Small piece of fresh ginger

  • 1 tsp glycerine after fermentation

Preparation

  1. Pick the young leaves on a dry morning after the dew has evaporated.

  2. Shake gently to remove insects.

  3. Rinse quickly in cool water if necessary.

  4. Remove any coarse stalks or damaged leaves.

Young leaves produce the cleanest flavour and the most delicate aroma.

Making the Herbal Infusion

  1. Place the leaves into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Simmer gently for 20–25 minutes.

Avoid vigorous boiling, which can extract excessive tannins.

  1. Strain off the liquid, discarding the leaves.

Only the infusion is used for fermentation.

Making the Must

  1. Pour the hot blackberry leaf infusion into a sanitised fermentation bucket.

  2. Dissolve the sugar into the hot infusion.

  3. Add the citrus juice and zest.

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow the must to cool below 25°C (77°F).

  6. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

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

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain a fermentation temperature of 18–22°C.

With no solid material remaining, fermentation is clean and straightforward.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Blackberry leaf wine is best enjoyed while youthful.

  • Minimum aging: 4 months

  • Ideal aging: 6–12 months

  • Peak drinking: 1–2 years

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Blackberry Leaf Wine

  • Harvest only young spring leaves.

  • Avoid over-boiling the leaves.

  • QA23 yeast preserves delicate aromas exceptionally well.

  • Citrus is essential to brighten the flavour.

  • Raisins add body without masking the herbal character.

  • Bottle while the wine is still fresh and aromatic.

Common Mistakes to Avoid

  • Using mature, leathery leaves.

  • Collecting leaves affected by mildew or rust.

  • Boiling vigorously for too long.

  • Harvesting from roadside brambles.

  • Over-aging the wine.

About Blackberry Leaf Wine

Although blackberry fruits have long been used for winemaking, the leaves were equally valued by traditional country winemakers. Rich in gentle tannins and delicate aromatic compounds, young blackberry leaves produce an infusion that ferments into a remarkably refined wine with subtle herbal, floral and tea-like characteristics.

Historically, blackberry leaves were also used to make herbal teas, and some of these delicate flavours carry through into the finished wine. Properly made, blackberry leaf wine offers a refreshing alternative to fruit wines and showcases the remarkable versatility of the British hedgerow.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent with grilled trout, salmon and seafood

  • Pairs beautifully with goat's cheese and young Cheddar

  • Complements light salads and herb-roasted chicken

  • Ideal as a summer lunch wine or aperitif

Storage & Aging

  • Best consumed within 2 years

  • Store in a cool, dark place

  • Best drinking window: 6–24 months

  • Enjoy while the delicate herbal aromas remain fresh

Frequently Asked Questions

Does blackberry leaf wine taste like blackberries?
No. The leaves produce a delicate herbal and tea-like character rather than the rich fruit flavour of blackberry wine.

Can I dry the leaves before making wine?
Yes. Properly dried leaves retain much of their character and can be used outside the growing season, although fresh leaves generally produce the brightest flavour.

Can I freeze the leaves?
Yes. Freezing is an excellent way to preserve freshly picked leaves for later use.

Why don't I need extra tannin?
Blackberry leaves naturally contain enough tannin to give the wine structure, so additional tannin is rarely necessary.

How long should I age blackberry leaf wine?
It is best enjoyed between 6 months and 2 years while the fresh herbal aromas remain at their peak.

 

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