Blackberry wine is truly wonderful! The seeds give it tannin, and if you ever want to repeat the process another year here are a few tricks: Put your blackberries in a brewbag. It will make taking your gravity readings easier and removing the fruit is easier as well. If you have some extra blackberries, add them after fermentation is done. It’ll increase the fruity flavour. Want to round out some edges? Add a vanilla pod in secondary. Split the pod, scrape out the seeds, and add both the seeds and the pod. You might not really notice the vanilla but it certainly will make a difference. If you make a larger batch and want to save your wine for longer, use coloured glass bottles. There is a reason why red wines are usually sold in green glass bottles. I’m based in Europe, so most fermenters hold more than a gallon (my smallest wide mouth fermenter holds a maximum of 5 litres) and that means I usually make slightly larger batches. I do have a 1-gallon fermenter (carboy) that I tend to use only for racked brews that still have a little bit of clearing to do… owning fermenters in various sizes is helpful when racking, you can minimise the head space. Estimating the amount of bottles: I rack into a large graduated pitcher first, and from there rack into bottles. It saves me from complicated math prior to bottling. I also have bottles in different sizes. I always prepare at least one small bottle (preferably more) for those last left-over ounces of wine, cider or mead. They come in handy for tasting and are great for bottling that last bit of wine. Small bottles are great as gifts, for tastings, and for when you just want one glass… Another amazing fruit wine I can definitely recommend: blueberries. They are less tannic, adding medium toast french oak in secondary (and vanilla) or cocoa nibs in secondary yields a delicious fruit wine. For more body, add a handful of chopped raisins to your brew. Not all fruit wines need it but it is a great way to add body to a wine. Use a good yeast nutrient addition schedule. You’ll be amazed at the quality of your wine when you do. I could goon and on… and am not going to. This comment is already too long as it is! Happy brewing!
@@Nilon2012 - Ask away. If there is any way in which I can help, I will gladly do so. I’ve been home brewing for quite a few years and gleaned some knowledge along the way. EDIT: A lot however has to do with personal taste. What issue(s) did you have with your previous batch? And have you already started that second batch?
Its very beautiful color... for sure... and ik wine brother!!! And no.. it will get sweeter with age... thats why we age wine.. it gets better over time
I love to learn new things and thank you very much for the inspiring video. I am about to make 3 to 4 gallons of your brew. Do you have any suggestions that you would do differently?
Hi I'm preparing to do my very first ever wine brew (I'm also using picked Blackberrys) but you seem to suggest that your recipe is very sweet. To make it less sweet would you recommend halving the sugar for example or even maybe omitting the 1st quantity? Any suggestions welcome. I've ordered a starter fermentation kit which is sized at 5 litres so would anticipate 6 x 750 bottles.
It was definitely sweet, but quite pleasant. If you’re more into drier wines then definitely use less sugar. My methodology is to find out what ABV% my yeast is cable of fermenting to. Then decide if I want the yeast to eat all the sugar (dry wine), or if I want there to be sugar leftover after they are done (sweet wine). If the potential ABV of the must is lower than what the yeast can ferment to then they will likely eat all the sugar and I’ll get a dry wine. Likewise, if the the potential ABV of the must is higher than what the yeast can ferment to then I’ll likely have sugar leftover and get a sweet wine. If I’m not happy with the gravity I get before I add the yeast, I just adjust it by either adding water to lower the gravity or adding sugar to raise it. I feel comfortable recommending the sugar quantity that I used in this particular brew though. I really enjoyed the final product, but If I was you and wanted it drier, I would use about 1/2lb less sugar in my one gallon batch. Good luck on your project, I hope it turns out well!
Bro you're supposed to have an open top after camden tab to vent sulfur dioxide..(commenting so others watching will not make the same mistake) also with the fruit, great job.. however after the defraust, smash real good and STRAIN into the fermenter keeping the pulp out to help with clarity
Hey man, I just bought a 6 gallon wine making kit. I need a good fuggin recipe stat if you’re willing to share. 😅 preferably something on the sweet side.
My guy I hate to tell ya if your starting gravity is 1.140 and only fermented down to 1.120 that means it's a stalled fermentation and it only fermented 20 points and it's probably a 5% wine.
Hello, thanks for this video. I have a question: When the fermentation process is finished And get the final drink Can we consume it? Does it contain methanol? Could it be Sam?
Having consumed a couple bottles of this particular wine, I can say that it is very safe to drink, and quite tasty. If you want to get into particulars, all wines have a little methanol due to fermentation, just not very much. About .007% of a wine is methanol. Where methanol can becomes an issue is during distilling. When you distill, you are making alcohol into a vapor by heating it to its boiling point, then condensing it. Methyl alcohol has a lower boiling temperature and will come out of the still first, at a lower temperature. As such distillers have to discard the first few ounces of their distillate because the concentration of methanol in the first few ounces is very high. In wines though, methanol is very diluted and it’s definitely safe to drink.
