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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

The essentials

At a glance

Alcohol 11–12.5% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate
Harvest September – November (UK)
Primary Fermentation See fermentation notes below
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
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About this 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

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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)
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales,
  • Campden tablets
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Preparation

  • Remove berries from stalks — discard leaves and any green fruit.
  • Wash gently to remove debris.
  • Freeze berries overnight if possible — this greatly improves extraction.
  • Lightly crush berries using clean hands or a potato masher.
  • Place crushed fruit into a sanitised fermentation bag in the primary fermenter.
  • Hawthorn berries are quite dry and mealy, so freezing is especially helpful.
Step by step

Method

  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.
  7. Lift fruit bag and allow to drain naturally — do not squeeze.
  8. Siphon liquid into a sterilised demijohn.
  9. Fit airlock.
  10. Top up with cooled boiled water if required.
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Fermentation notes

Primary Fermentation

Add yeast and stir thoroughly.

Stir once or twice daily to break up fruit cap.

Keep fruit submerged gently.

Ferment for 5–7 days at 18–22°C.

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

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

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Clearing & ageing notes

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

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Tips & notes

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.
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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
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Storage & ageing

  • Improves for up to 2 years
  • Store in a cool, dark place
  • Best drinking window: 9–24 months
  • Benefits significantly from bottle aging
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FAQs

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.

CAUTION

Hawthorn can interact with prescription heart and blood pressure medications.

It may increase the effects of beta-blockers, calcium channel blockers, ACE inhibitors,

nitrates and digoxin.

This mix can cause your blood pressure or heart rate to drop too low