Best Huckleberry Wine

CRUSH 3 quarts (about 4 lbs or slightly less) of wild huckleberries in large container

ADD 1 to 1.5 gallons water

Cover loosely, store in cool, dark place for two weeks

When solutions gets VERY purple (about 2 weeks):

* Strain out berries
* Add 1 to 2 pounds of sugar (about 2 to 4.5 cups) to solution
* Transfer into jar/water trap
* Ferment for 3 to 6 months
* (Make sure water does not evaporate out!)


* More sugar for sweeter wine
* Less sugar for dryer wine
* Ferment at cooler temps, takes longer, but better flavor
* Ferment at wamer temps, quicker to drinking stage, but lower quality




  1. Ping from Kris:

    Can anyone comment on this wine recipe? I’d love to try it, but don’t want to waste a bunch of berries like last year.

  2. Ping from Regina:

    I think it needs more ingredients that what it is saying.

  3. Ping from sandy:

    Recipe calls for huckleberry, water and sugar — what would be missing??

    Did you check out this post:

  4. Ping from BY:

    It isn’t missing anything, the yeast is on the berries, this is a natural wine! Have some bubbling away right now.

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