How to Make Blackberry Wine
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- Опубліковано 27 сер 2024
- How to Make Blackberry Wine #howtomakewine #blackberrywine #blackberry #homebrew #homemadewine #winemaking
Welcome to my channel where I’ll be showcasing the step-by-step process of making delicious blackberry wine right in your own home! In this video, I will guide you through the equipment needed, the ingredients required, and the process of fermenting blackberries into a delightful homemade wine. This video will show you how to create your own batch of blackberry wine that's sure to impress your friends and family. Whether you're a seasoned home brewer or a beginner, this is a simple and rewarding guide for making quality blackberry wine from scratch. Subscribe for more DIY wine-making tutorials! #blackberrywine #homemadewine #DIYwinemaking #winemakingtutorial
FTC Disclaimer: This video contains affiliate links. Using these links may allow me to receive a small compensation without any extra charge to you. Thank you so much and Happy Brewing!!!
1 gal Wine Making Kit | Home Brew Ohio:
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Star San Sanitizer
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Air Locks
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1 gal Glass Carboy with Air Lock
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Wine Yeast Sampler Pack
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Equipment
1. Primary fermentation vessel
2. Secondary fermentation vessel
3. Racking cane
4. Air lock
5. Hydrometer and graduated cylinder
6. Mesh bag
7. Basic kitchen measuring spoons and stirring spoons.
Recipe
1. 4lbs blackberries
2. 2 1/4 lb of sugar
3. 1/2 tsp pectic enzyme
4. 1/2 tsp yeast energizer
5. 1/4 tsp premier rouge yeast
6. Juice of 1/2 lemon
7. 1/2 tsp tannin
8. 7 pints water
Method
1.Sanitize all equipment!!! (For every step, every time!)
2.Add all ingredients (except yeast) to primary fermenter.
(Store at 65-72F)
3.Measure Specific gravity and Add yeast the next day.
4.Rack into clean fermentation vessel 3-5 days later.
5.Once fermentation slows/stops, rack again. (~2-3 weeks)
6.Allow wine to clear and age for a minimum of 2 months. (6-12 months best)
7.Bottle
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
This recipe has turned out so well! I’m so glad to be sharing it with all of you!!!
I used your strawberry wine recipe and it turned out amazing. Huge hit with everyone. So I'm definitely gonna use this for my blackberry. Gonna keep one gallon dry and backsweeten the other gallon.
Glad it turned out well!!! The dry blackberry will definitely need a minimum of 6 months aging. Once aged, it’s so tart and refreshing!
Very succinct and helpful video! I’m grateful to see the whole process at once!
Thanks for the feedback!
Im less than 6 months into wine and beer making. I have the same kit. I like the way you did this wine. I do something a little different. I cook my berries down. Then mash them and get every drop I can out of the berries. I then let it cool and pour the cooked berries into the bag and squeeze it as my first step. The bag never enters my carboy. This way I never have to deal with the bag squeezing during fermentation and at no point are any loose particles in the brew. from day one I only have to be concerned with the fermentation and the bag never floats or causes any excess oxygenation risk.
I honestly love this approach. The mash is my least favorite part of wine making. That’s why I’ll make wines with just juice as well. The book I’m reading now always incorporates boiling water into the mash. I’m working my way to wild yeast fermentation so that won’t always work for me.
Straight to the point, easy to follow, and no garbage opinions. Great stuff
I’ve been trying to stay concise. I hope the video was helpful!
Nice , I need to make a blackberry wine it sounds delicious. Cheers
1:00 Tasting
2:58 Equipment
4:19 Recipe
4:56 Method
8:12 Timeline
Love it brother!!
Gonna need to try this.
I was pretty excited with how well it turned out!
Hi Dan storing your bottles on there sides helps the corks expand and seal better #8 corks seem to work well but if you would like to keep a few bottles for any length of time I'd bump it up to a #9 keep the great videos coming.
Thank you! I will!
Nice video and explanation Dan! How about a Blackberry Cider next??
Hmmm…. That sounds like a pretty good idea.
been making my own blackberry wine for a year now. I'm about to try a new batch, but I'm gonna use grape juice as the base instead of water while still keeping the number of blackberries the same
my last batch I didn't seem to quite kill all the yeast with a cold crash and a campden tablet. I even left it in the fridge for like another 2 weeks out of paranoia - and yet, when I pulled a bottle out to take to a party to impress some friends, I found lees sitting at the bottom and floating throughout the bottle. It may have been because I used one of the crappy flip top bottles for storage as opposed to a proper cork, but regardless I'm gonna try adding sorbate to my next batch to see if that finally does the trick. From what I've read campden tablets and cold crashing kill a lot of yeast, but not *all* of the yeast, and so sorbate is necessary to ensure it is completely dead.
I was also very happy to recently learn that adding a lemon like you did makes it impossible for nasty things like botulism to develop.
I was thinking the same thing about using a grape juice base!!! My only worry is that it might overtake the blackberry.
For this batch I kept it dry so I don’t mind if some living yeast remains. Even when I let my wines sit for a year, I can still find a little settling in the bottle, corked, capped, or flip top. I’m just careful when pouring.
Adding lemon juice or acid blend definitely helps preserve the wine by creating a lower pH environment. I just got a pH meter and I want to see if I can hit the right pH levels with just juice.
@SustainableDan I had similar concerns about overpowering the blackberry. But I was afraid that if I used part grape juice and part water, then it would taste like watered down wine.
I got 2 different 5 gallon fermenters, so I like to keep two experiments going at once. I figured I'll try a batch with just grape juice for right now and see what happens, and the other one I'm following my typical "blackberry hooch" recipe to serve as a control.
I'm trying to start my own business right now, and I love breaking out a bottle of homemade blackberry hooch/wine to impress investors. As such, I'm very very picky about getting completely clear wine, as the last thing I want is an investor straining lees through his teeth 😵💫
Great video! Finally a straight forward no nonsense approach to wine making. So tired of the blah, blah, blah...from a lot of the other home brewers! I mostly make meads but I started my first wine 9 days ago. A 5 gallon batch of blueberry wine using frozen blueberries added directly to the bucket. I'm thinking after watching your video that it's probably time to remove the fruit and rack to secondary. Curious if you would scoop the fruit out and press out the juice through a bag or sieve into the primary, then give it a day or so to resettle before racking? Or should I just squeeze the juice into the secondary? Also, is there a chance of squeezing too much juice and creating bitter or off flavors?
I personally squeeze out as much juice as I can and then rack it over even if it’s cloudy. It’s because I loath the primary fermentation process and try to get the juice off the fruit and away from oxygen asap. It’s not necessary, but it’s my personal preference.
The question of bitter and off flavors is also up to preference. There are techniques where you do the whole fermentation with the fruit. I don’t think you’ll get bad flavors from juice alone though. People even blend their fruit before fermenting.
Hi Dan. How can I carbonate a non alcoholic drink?
Hi there, I don’t believe I’m the best person to answer this question. I would look into fermenting drinks in flip top bottles. Ginger beer is a great example. I know there are great videos made by others with more experience.
Joshua Weissmam has a great ginger beer video. The same technique can be used for other drinks as well.
No sulphites and sorbates?
Not on this recipe. No sorbates because I only use them when back-sweetening. No sulphide because I’m taking the risk to avoid additives. I’ve been inspired to utilize less and less additives. So far it’s been working well.
Can I make this in my BEQ?
It actually would be really easy if you used juice instead of whole fruit. Just hide it in a suitcase or something.