Thimbleberry (Rubus odoratus)

There are three fruit generally called thimbleberry in North America.

All three of these berries possess a delicate flavor make a very decent wine.


Use only sound, ripe berries, washed and destemmed. The amount of berries used will influence the flavor of the finished wine. Crush berries and put all ingredients except yeast in primary. Pour boiling water over ingredients and stir well to dissolve sugar. If using 4 pounds of fruit, more water, acid blend and tannin will be required; if using 8 pounds of fruit, use less of these ingredients. Use less pectic enzyme for less berries, more for more berries. Cover with plastic wrap until cooled to 70-75 degrees F. Add yeast, recover, and stir daily 5-6 days. Strain out fruit pulp and press to extract juice. Transfer to secondary, top up, fit airlock, and set in dark, cooler (60-65 degrees F.) place. Rack in 3 weeks and again in 3 months. Rack again 3 months later, stabilize, sweeten to taste if desired, and set aside 1 month before bottling. Store in dark place to preserve color. Age 3-6 months before tasting. Will continue to improve with further aging. [Author's own recipe]

Last update was July 18th, 2002.

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