I am picking over a gallon of blackberries a day and they have at least a week or more left to go. My wife loves blackberry wine....so it seems as though destiny has spoken and I will have to try my hand at making some. I know nothing about it....if anyone has any advice let me know.
I remember it was 4 lb of crushed fruit per gallon. There are wine makin sites that can help you with the yeast and other ingredients. Drywall buckets get you thru the first week or so of fermentation. Then ya gotta use a secondary fermenter with one of those water breathers on top. Get the sugar right and you can get some kick azz wine. Have fun.
Strongly suggest a hose and mason jar for the air lock during primary fermentation. Those little stopper ones can get clogged and pressure builds… could equal sticky stuff everywhere!
I have made some closet sugar wine with baker's yeast lol. Gonna try making some cider this fall with champagne yeast. I'd recommend not using baker's yeast!! Leaves it sugary and doesn't get much higher than 5.3 abv
Scotzin Bros. How To make your own wine: By Paul Scotzin – Scotzin Brothers My first wine was 4 gallon of wild fox grape following Paul's recipe and advice in 84 I think. Rave reviews. I still have some of the 2000 batch in the cellar.
Old thread revival. Last fall I made my first batch of blackberry wine, and honestly, I kinda nailed it. It is really, really, good. I had a "wine snob" friend try it just to make sure it wasn't all in my head. He said it was very good for what it is, a very strong, kinda sweet wine...but if you put it on the table at a fancy restaurant they'd laugh you out of the building. Perfect, exactly what I was going for. I ended up with a bunch of strawberries this spring and made some strawberry wine. Very good as well. Raspberry wine from later this spring is still maturing, but after a few more months it will be incredible. Picked 200 - 300 lbs of peaches last weekend and have a batch of peach wine going now. If you saw my setup you'd laugh...it's very redneck with 5 gallon buckets, a few gallong jugs from cheap wine, and big mason jars. This is really easy to do and doesnt' take much $ to get started. If you've ever thought about making some, you should. I don't get crazy with sanitation, I very, very loosely measure stuff. That would probably be necessary if I wanted more consistent results, but I don't care.
Blackberry and apple years ago, I even did honey(makes mead) wine. I stopped when I no longer could handle a five gallon carboy.
Nope the stuff was too high a proof I had two kinds of apples those trees are gone I did one batch of pear wine. There are still two kinds of pears and a peach tree. Lost trees this past winter. Both kinds of plum tree went down.
I never cared much for wine. When i was in Australia, got to where I could drink a glass of a sweet white if it was cold. A bad night with a box of wine solved that for me.... But knowing how (and having the supplies) to make wine could be very valuable one day....
Too much grape tannin. Don't drink things made from fermented grapes. Lik'em brandies, sherries, etc. Says someone who likes the taste just not the side effects. Besides it makes my BP drop even more.
Most store bought wines contain sulfites with don’t always agree with everyone. Some say they can cause headaches. No worries with your home made stuff I would assume.
I use a little bit to kill the natural yeast, but I don't add any to stop the fermentation. Go baby go on the alcohol content as far as I'm concerned.
