There’s a universal truth about Boysenberries, no matter how many you pick, half never make it to the bucket. Juicy, sweet-tart, and impossibly fragrant, they’re irresistible eaten fresh, but did you know they also make a stunning wine? Deep ruby red, with layers of Blackberry, ripe Raspberry, and a tantalizing balance of sweetness and acidity, a well-crafted Boysenberry Wine glows like a garnet in the glass. And here’s the best part, you don’t even need a backyard bush to make it. Frozen berries work beautifully, making this recipe accessible to anyone, anywhere, anytime of year.
Are you ready to turn those luscious Boysenberries, or that freezer stash, into a wine that’ll impress even the pickiest palate? Let’s dive in. Your new favorite homemade wine is just a few steps away.
Start Making Homemade Boysenberry Wine: Our Secret
Our recipes are easy to follow. We’ve structured the winemaking process into distinct “Days”, each marking a critical phase in your Boysenberry Wine’s lifecycle. Notice how the early stages need regular actions, followed by extended periods of patience as nature works its magic. We recommend you bookmark this page so it’s simple to come back and refer to our guide.
Boysenberry Wine – layers of Blackberry, ripe Raspberry and glows like a garnet in the glass
Fermentistry.com
Ingredients For Making Homemade Boysenberry Wine: Road To Perfection
The list of ingredients for making Homemade Boysenberry wine is short and sweet.
- 1.5 kg (3.3 lb) Ripe Boysenberries (frozen berries are best)
- 1.4 kg (3 lb) Sugar (Demerara is best, White sugar is fine)
- Water 4.5 Liters (1.2 US Gallons) (1 Imp Gallon)
- Wine Yeast (we recommend a premium red wine yeast: RC 212 works well with the fruit flavor)
- Wine Nutrient Salts
- Pectinase 5 gm (1 teaspoon)
- Tannin 2.5 gm (1/2 teaspoon)
- Campden Tablets or 10% Sodium Metabisulfite solution
Go to our Essential Wine Making Supplies page to restock items you need.
Equipment For Making Homemade Boysenberry Wine: Makes It Easy
At first glance, the equipment list for making Boysenberry Wine might seem intimidating, but don’t let it worry you. Most of these items are likely already tucked away in your kitchen. And here’s the best part, you won’t need everything at once!
As the process unfolds in stages “Days”, you can even gather equipment as you go. The list below is the complete list of every piece of equipment you’ll need over the coming days and weeks. Bookmark this page so you can come back.
If you’re a beginner, you’ll find a Fermentistry Approved list of equipment on this page Basic Wine Making Equipment: Essential For Professional Results. We even have a package containing everything a beginners needs, to get you started fast!
- Primary Fermenter. Where your first Fermentation takes place
- Secondary Fermenter. Same as Primary Fermenter, used for Racking
- Fermenter Airlock. To let Carbon Dioxide escape and keep air out
- Food grade plastic bucket and lid 10 Liter (2.6 US Gallons) (2.2 Imp Gallons). Used for Juice Extraction
- Alcohol Hydrometer
- Measuring Cylinder 100 ml or tall glass (needs room for your Hydrometer to float freely)
- Brewing Siphon
- Note book and pen
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Equipment For Making Homemade Boysenberry Wine: Found In Your Kitchen
The following is a list of equipment you’ll probably already have stored in your kitchen. Just read the list and take a note of what you’ll need.
- Large Funnel with narrow neck
- Glass Jar and Lid
- Simple Kitchen Thermometer
- Kitchen Measuring Spoons
- Kitchen Long Handle Spoon
- Kitchen Measuring Jug
- Kitchen Scales
- Kitchen Sieve (Large)
- Kitchen Bowl
- Kitchen Stock Pot (larger than 5 Liters (1.3 US Gallons) (1.1 Imp Gallons)
- Kitchen Potato Masher
- Water Filter Jug. Used to remove Chlorine from tap water (you may not need this)
Homemade Boysenberry Wine: Flavor Profile
Following our recipe you’ll make a Boysenberry Wine with the following flavor profile. As your wine ages, this flavor profile will subtly change. Boysenberry Wine has a fruit aroma with the flavors of Blackberry and Raspberry.
- Sweetness: medium
- Acidity: medium
- Tannin: low-medium
- Alcohol: medium
- Body: medium-medium
- Flavor intensity: medium
- Finish: medium
Balance Acidity Of Homemade Boysenberry Wine: Make It Delicious
Let’s talk about the acidity of your Boysenberry Wine and why it’s so important to get it right. Too little acidity, and your wine tastes flat. Too much acidity and it tastes like an unripe lemon. Our recipe aims for that sweet-spot in the middle where your palate will sing with joy.
There is another good reason to ensure your juice has a high acidity (low pH). Juice low in acid is also susceptible to bacterial infection. By maintaining acidity below pH 4, you significantly reduce the chances of an infection occurring.
For the home wine maker there is an acidity sweet-spot, between a pH of 3.0 and pH 4.0. By following our recipe, you’ll create a juice with an approximate pH 3.8. This is a safe place for you to ferment a wine.
Here’s the fun part, you can tweak the pH like a flavor dial depending on the flavor profile you are designing. Those of you with access to a pH Meter (it’s worth investing in a pH Meter it makes testing acidity so easy), you can tweak this setting by adding Tartaric Acid or Citric Acid to create your own flavor profile. Always take the time to taste your juice(Must) after making an adjustment and make additions of Tartaric Acid or Citric Acid a quarter teaspoon at a time until you reach the desired level.
How To Make Homemade Boysenberry Wine: Steps To Success
Before diving in, we recommend reading through the entire guide so you understand the timeline. This makes it easy to know when to act and when to wait, maximizing the fun you’ll have crafting your exceptional Boysenberry Wine.
Day 1
How to prepare Boysenberries for wine making – you can do it!
Step 1: Clean Boysenberries Gives Pure Flavor
Wash any dirt off your whole Boysenberries with tap water. At the same time separate the fruit from any leaves and stems. Place your clean fruit aside.
The nice thing about Boysenberries is we have no stones to contend with. So we can simply weight our Boysenberries, remembering to account for the weight of the bowl. Be certain you reach the 1.5 kg (3.3 pounds) target weight. Finally, remember to eat some Boysenberries, it’s important to taste them.
Step 2: Clean Boysenberry Wine Equipment Prevent Spoilage
The cornerstone of wine making success lies in the meticulous cleanliness and sanitization of your equipment. The first step is to ensure all equipment is thoroughly cleaned using standard detergent or better PBW (Powdered Brewery Wash). Persistent stains can be effectively removed with a quality bottle brush or a soft cloth. Any glass or plastic equipment that is cracked or chipped must be discarded as these defects can become a breeding ground for bacteria.
Once the equipment is impeccably cleaned, it’s time for Sanitization. We highly recommend chemical sanitization due to its residual effect. Chemical sanitization continues to protect your equipment for a period after the initial treatment. We recommend using Sodium Metabisulfite.
Check out our article How to Clean and Sanitize Winemaking Equipment for a detailed guide.
On Day 1, you need to clean and Sanitize the following items:
- Food grade plastic bucket and lid 10 Liter (2.6 US Gallons) (2.2 Imp Gallons). Used for Juice Extraction
- Kitchen Stock Pot
- Kitchen Potato Masher
- Kitchen Measuring Spoons
- Glass jar and lid
Step 3: Extract Maximum Flavor From Boysenberries Foundation Of Winemaking Success
Using your cleaned and sanitized Food Grade Plastic Bucket, add all your washed Boysenberries. Using a kitchen Stock Pot, bring 4.5 Liters (1.2 US Gallons) (1 Imp Gallon) of Water to the boil, then let the water sit for 5 minutes. It’s important not to add boiling water to Boysenberries. Once the water has rested for 5 minutes, then carefully add the hot water to the Bucket over top of your Boysenberries. Leave this to sit for 5 minutes with the lid off so the fruit can soften.
Using your Potato Masher, press down on the Boysenberries for a few minutes to release the fruit pulp and color. The liquid will become a cloudy deep red/purple. You don’t need to mash the fruit completely, use enough pressure to break them up a little and release the flavor from the Boysenberries.
Put the lid on the Bucket and press down firmly. Lift one side of the lid open a little, we want a gap to let air and heat escape. Place your bucket in a warm safe place away from light. It needs to sit for 1 day.
Step 4: A Yeast Starter For Homemade Boysenberry Wine Will Start Fermentation Fast
The fact is, it’s just better to make a Yeast Starter. A Yeast Starter is created by adding your Yeast to a sanitized Glass Jar with water, sugar and Wine Yeast Nutrients. The primary purpose is to check your Yeast is active before you add it to your precious Boysenberry juice. There are other advantages as well.
Learn all about creating your own Yeast Starter from our article How To Make A Yeast Starter. Make your Yeast Starter on Day 1, you’ll need it in a couple of days.
Day 2
Get maximum flavor from Boysenberries for wine making
On Day 2, you need the following supplies:
- Boysenberry Juice (Must)
- Pectinase 5 gm (1 teaspoon)
- Campden Tablet (1 tablet) or 1 Teaspoon 10% Sodium Metabisulfite solution
On Day 2, you need to clean and sanitize the following equipment:
- Kitchen Measuring Spoons
- Kitchen Long Handle Spoon
Step 5: Add Pectinase To Boysenberries
Once the bucket of Boysenberries and liquid is cool, after about 1 day (24 hours), add 1 teaspoon (5 gm) of Pectinase and 1 crushed Campden Tablet to the Bucket of fruit and liquid. The Pectinase is to help extract the juice from the Boysenberries . The Pectinase needs to sit on the fruit for 24 hours before it’s complete. Replace the lid on the bucket and take a minute to carefully swirl the mixture around.
I’ll explain what we just did. We added the Campden Tablet (Sodium Metabisulfite) to kill any Wild Yeast that might get into our Boysenberry juice, now known as “Must“. Swirling our Must achieves 2 goals, mixing the Sodium Metabisulfite through the solution and mixing Oxygen into the solution. Oxygen is needed by the Yeast during Primary Fermentation. We’re getting the Boysenberry Must ready for the Yeast that you’ve got growing in your Yeast Starter.
Day 3
Let’s get your Boysenberry juice fermenting
On Day 3, you need the following supplies:
- Boysenberry Juice (Must)
- 1.4 kg (3 pounds) Sugar (Demerara is best, White sugar is fine)
- Campden Tablet (1 tablet) or 1 Teaspoon 10% Sodium Metabisulfite solution
- Wine Nutrient Salts 5gm (1 teaspoon)
- Tannin 2.5 gm (1/2 teaspoon)
On Day 3, you need to clean and sanitize the following equipment:
- Primary Fermenter
- Fermenter Airlock
- Measuring Cylinder 100 ml or tall glass (needs room for your Hydrometer to float freely)
- Kitchen Potato Masher
- Kitchen Measuring Spoons
- Kitchen Sieve (Large)
- Kitchen Long Handle Spoon
Step 6: Get Your Boysenberry Juice Ready For The Fermenter
We need to clean and sanitized the Primary Fermenter, Measuring Cylinder, Kitchen Potato Masher, Kitchen Measuring Spoons, Kitchen Sieve and Kitchen Long Handle Spoon. Put aside some Sanitizing solution, we’ll use this later in your Air Lock.
Using you Potato Masher, press the Boysenberries in your bucket to break them up. Some of the fruit pulp will float in the juice.
Step 7: Dissolve Sugar Into The Boysenberry Juice
To the Primary Fermenter, add the following ingredients, while carefully measuring each with your Kitchen Measuring Spoons or Kitchen Scales:
- Wine Nutrient Salts 5 gm (1 teaspoon)
- Tannin 2.5 gm (1/2 teaspoon)
- 1.4 kg (3 pounds) Sugar
Pour the Boysenberry juice through the large kitchen sieve into the Primary Fermenter over the dry ingredients. The sieve will catch the fruit pulp during the transfer. While holding your sieve over your Primary Fermenter, press the fruit pulp with your Potato Masher to extract any remaining juice.
Once all the Boysenberry juice is transferred, use your long handle spoon to stir the mixture. Stir until you can feel the sugar is dissolved into the solution. Stirring is also a good way to add air to your mixture. Discard the fruit pulp and seeds caught in your kitchen sieve.
Step 8: Note The Specific Gravity Of Your Boysenberry Juice
Pour out 100 ml of your Boysenberry Must (juice) into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly.
Step 9: Add Yeast To Your Boysenberry Juice
It’s time to add your Yeast Starter to the Boysenberry Must in your Primary Fermenter and start the fermentation process.
A successful Yeast Starter is creamy and bubbly and this tells us it’s ready for use. Tighten the lid on your Yeast Starter jar, shake the jar for a few seconds. Now pour off half of the Yeast Starter into your Boysenberry Must in the Primary Fermenter.
Put the lid on your Primary Fermenter, insert the Airlock (filled with Sanitizer). Gently swirl the mixture around in your Fermenter. Do this for 30 seconds.
Carefully move your Primary Fermenter to a warm dark place. Keep it at approximately 15 to 20 Celsius (60 to 70 Fahrenheit). This is where your Yeast Starter will come to life and convert your Boysenberry Must into wine.
Step 10: Let Your Boysenberry Must Ferment
From Day 3 to Day 28 you will have see vigorous Fermentation where there are bubbles on the surface of your Boysenberry Must and gas bubbling through your Airlock. By Day 22, Fermentation will start to slow. This is normal, there is nothing to worry about. Leave your Primary Fermenter and let the Yeast work hard for you.
Day 28
It’s time for your first Racking
On Day 28, you need the following supplies:
- 1 Campden Tablet or 1 teaspoon 10% Sodium Metabisulfite solution
On Day 28, you need to clean and sanitize the following equipment:
- Secondary Fermenter. Same as Primary Fermenter, used for Racking
- Fermenter Airlock. To let Carbon Dioxide escape and keep air out
- Alcohol Hydrometer
- Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
- Brewing Siphon
We need to clean and sanitized the Secondary Fermenter, Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. Put aside some Sanitizing solution, we’ll use this later in your air lock.
Step 11: Rack Your Boysenberry Wine
It’s time to get your Boysenberry Wine off it’s Sediment. To do this we need to transfer it from the Primary Fermenter to the Secondary Fermenter, leaving behind the Sediment and any fruit pulp. The Sediment and fruit pulp, known as the Lees, gradually settles during Fermentation leading to the natural clarification of the wine. The technique employed to remove wine from the Sediment is referred to as Racking.
Read our article Racking Wine The Expert Guide for a detailed explanation of the process.
Step 12: Note The Specific Gravity Of Your Boysenberry Wine
Pour out 100 ml of your Boysenberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading.
Carefully move your Secondary Fermenter to a warm dark place. Keep it at approximately 15 to 20 Celsius (60 to 70 Fahrenheit). The Yeast may still have some work to do converting your Boysenberry Must into wine. Leave it alone until day 56.
Day 56
It’s time for your second Racking and preparation for aging
On Day 56, you need the following supplies:
- 1 Campden Tablet or 1 teaspoon 10% Sodium Metabisulfite solution
On Day 56, you need to clean and sanitize the following equipment:
- Primary Fermenter, used for Racking
- Fermenter Airlock. To let Carbon Dioxide escape and keep air out
- Alcohol Hydrometer
- Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
- Brewing Siphon
We need to clean and sanitized the Primary Fermenter, Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. Put aside some Sanitizing solution, we’ll use this later in your air lock.
Step 13: Rack Your Boysenberry Wine
It’s time to clear your Boysenberry Wine. To do this we need to transfer it from the Secondary Fermenter back to the Primary Fermenter, leaving behind any Sediment. The Sediment gradually settles during Fermentation leading to the natural clarification of the wine.
Step 14: Note The Specific Gravity Of Your Boysenberry Wine
Pour out 100 ml of your Boysenberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading.
Step 15: Aging Your Boysenberry Wine
You’ve transferred your Wine into your freshly sanitized Primary Fermenter using the Brewing Siphon. Put the lid on your Fermenter and insert the Airlock (filled with Sanitizer). Move your Fermenter to a dark cool place where it can rest for 4 months. At this stage you have Fermented Boysenberry juice which is technically Wine. Leaving it to Age is the secret to transforming from just Fermented juice into a good Wine. Aging is the secret.
Day 180
It’s time to get your Boysenberry Wine into the bottles
On Day 180, you need the following supplies:
- Sodium Metabisulfite solution
On Day 180, you need to clean and sanitize the following equipment:
- Alcohol Hydrometer
- Measuring Cylinder 100 ml or tall glass. Needs room for your Hydrometer to float freely
- Brewing Siphon
- 4 Flip-top or Swing-top Wine Bottles 1 Liter (33 fluid ounces) each in Brown or Green Glass
Before transferring the Boysenberry Wine from your Fermenter, you must clean and sanitize each Flip-top bottle and Lid, your Measuring Cylinder, Alcohol Hydrometer, and Brewing Siphon. This is essential, so take your time and make sure each piece of equipment is carefully prepared.
Step 16: Note The Specific Gravity Of Your Boysenberry Wine
Pour out 100 ml of your Boysenberry Wine into your Measuring Cylinder and place this on your kitchen bench top. Place your Alcohol Hydrometer into the liquid and spin with your fingers. Spinning the Hydrometer causes it to clear any bubbles and to settle more quickly. Take a note of the reading. Expect to see a reading between 1.005 and 0.990.
Step 17: Bottle Your Boysenberry Wine
Carefully place your Fermenter on a benchtop without stirring or disturbing your Boysenberry Wine. We want to keep any Sediment on the bottom. Remove the lid of the Fermenter and insert your Siphon. As with Siphoning between Fermenters, place your bottles below the level of your Fermenter, on the floor. Prime your Siphon and transfer your Boysenberry Wine into each Bottle filling to 2.5 centimeters (1 inch) from the lid. Replace the cap and push the clamp down.
A Label Makes Your Wine Memorable
Labelling each of your precious bottles is important. A professionally labeled wine bottle elevates your wine from “homemade” to “artisanal.” An attractive label enhances perceived quality, making your wine more appealing for gifting, competitions, or personal pride. Our labels are designed to reflect the care you put into your craft, ensuring your Boysenberry Wine looks as incredible as it tastes.
Join hundreds of home winemakers who trust our expertise. Browse our collection today and give your wine the presentation it deserves.
Patience is a Winemaker’s Greatest Skill: Mastering the Art of Perfect Homemade Wine
In the world of winemaking, patience isn’t just a virtue it’s a necessity. The journey from fruit to glass is a meticulous process that cannot be rushed. Each step, from processing the fruit into Must to allowing the wine to age gracefully, requires time and careful attention. The art and science of winemaking is a testament to the adage, “good things come to those who wait”.
Just as a fine wine develops its complex flavors and aromas over time, so too does the winemaker’s craft evolve with experience and dedication. There are no shortcuts in this age-old tradition, every bottle of wine is a celebration of human artistry, nature and especially time. The sooner you start making wine, the sooner you’ll be enjoying the fruits of your labor.
Final Words: Making Boysenberry Wine
There you have it, your roadmap to crafting a Boysenberry Wine so vibrant, it captures the very essence of summer in every sip. Whether you foraged your berries fresh or pulled them from the freezer, this recipe proves that exceptional wine isn’t confined to vineyards. It’s born from curiosity, a bit of patience, and those plump, jewel-toned berries that (let’s be honest) never stood a chance of making it to the bucket anyway.
This foolproof recipe is your ticket to crafting a wine that’s as rewarding to make as it is to drink. And remember the best part of homemade wine, sharing it or not. No judgment here.
To my fellow winemakers, this is your invitation to craft something remarkable, your own Boysenberry Wine. And when you “pull the cork” on your first bottle, don’t forget to share your victory with us. We’d love to read all about your success, so drop us a line and tell us everything.
