Great teaching video. Thanks a bunch! Organic winemaker here. No sulfites or fining agents in my wine. I started natural winemaking almost 2 years ago. I also make my own wine yeast from organic raisins. The whole process is a little more involved but well worth it. Organic wine has to have at least 13% alcohol in order to age well. Happy winemaking 🍷
I’ve enjoyed 3 of your winemaking videos. I have followed your tutorials to make my own wine. One question I have is about the amounts of y nutrient, p enzyme, and acid blend. You seem to recommend using more of these than most other winemakers. Then I noticed that while you recommended tablespoons, you had written on your packages the abbreviation for teaspoons. Regards
I love these videos. They are the only ones I have found that give me the confidence to try it myself. I’m just waiting for muscadines to ripen here in north Alabama. I love that you walk us through it day by day. Excellent instructional videos that are simple to follow all the way thru the process! Thanks!!
@@KinfolkFarmofGeorgiacan you give me a full list of ingredients and tools please? I've never made wine before and would like to give your blackberry wine a try for my first time.
Im thinking about getting into making wine and came across your channel. I love these videos and how you go into detail with everything! I’d love to see you try and make some wine with those cotton candy grapes!
Great video and very informative. I’ve been hooked on making my own wine for about 30 years now and I’m amazed that everyone doesn’t make their own wine. I also make my own beer, very satisfying making my own libations. You are so right about using #8 corks using that hand corker as it is next too impossible putting a #9 in unless your using a floor corker. I used a hand corker for years and finally bought a floor corker when I started making about 50 gallons each year. Thanks again for a great video, even though I make my own wine I still enjoy seeing how other folks make their wine, such a fantastic hobby.
I make Blueberry and also cherry wine every year. I tried BlackBerry (6 gallons) and found it disgusting. I'm starting to wonder if it got infected. I had to through it out.
Hello! I hope you and your family had a great holiday season! My husband and I love your wine making videos and have learned so much! We started some blackberry wine and muscadine wine back in late October/early November and we're ready to bottle. We back sweetened yesterday (and totally enjoyed sampling!) but before back sweetening, we forgot to add the crushed campden tablet and wait 24 hours. We havent bottled it yet because of this. Can we still add a campden tablet in it now before bottling although we've already back sweetened? Thanks!
That video was great. I am planning to make blackberry wine… just picked about 10lbs and want to pick more… but need to wait for more to ripen. I saw used frozen the berries, that is what I wanted to do but was hesitant! Though, from what I saw on your video it doesn’t seem to affect the fermentation process. Thanks for sharing this will be very useful for a beginner brewer! 😊
Blackberries are one of my top favorite. I made my first batch of homemade wine last year, but i used a kit. Was planning on doing blackberry next. I prefer my wines dry though.😂 I know, what a weirdo.
Yeah....that 1118 is a real workhorse alright. You ever try the "sorbate" to help kill fermentation? A lot of winemakers use it with the sulfite when backsweetening.
@@KinfolkFarmofGeorgia The sulfites are the campden tablets (sodium/potassium metabisulphite) you're currently using...they'll help hinder yeast action, but may not completely stop it. The yeast may survive the treatment and make bpttle bombs after backsweetening, the sorbate is what commercial winemakers use as further insurance, I believe. I've yet to use it myself, as I prefer dry wines, and pasteurize my backsweetened ciders and ginger beers, but will be using it shortly with a batch of cherry wine I'm currently making (I intend to sweeten it).
Oh my goodness! That looks soooooo good! My dad made some muscadine wine before he passed in 1999 and I still have a pint of it! Thanks for sharing the process with us! 🍷👏🤗🥰👊
We should be getting a good blackberry Harvest this summer, thanks for this video, we saved it so we can watch it again when we are ready to make our wines!
Hey Shane another beautiful Wine in your arsenal 👍. Are you going to open up for Picking Muskies this year? I'm glad the Raspberry Wine turned out🎉! JO JO IN VT 💞
Gday Shane, the wine sure looks nice, makes me wanna go and plant some grapes n berries but i dont have the room haha. What is your alcohol percentage after fermenting?
Hey Shane hope all is well. I have a question on fertilizing muscadine. I only have two first year vines and they have reached 10’ in both directions and are looking great. Should I continue with the fertilizer and calcium nitrate for September?
No fertilizer. You will get growth that you don't want coming into winter. They should be gettu.g ready to harden off for the winter. Only fertilize April May June and July
I use no. 8 corks and the corker I'm not sure the brand. Double Lever Hand Corker - For Standard Wine, Belgian Beer, and Synthetic Plastic Corks, Wine Corker Tool with 20 Count Wine Corks (Red) a.co/d/8f4LEcJ
This is a really good video. I am playing now with winemaking and just added my Camden tablet to my gallon. Mine is not as clear as yours but keeping fingers crossed. Back sweetening next. With every step I come back here to make sure I am doing the right thing. Great tutorial!!!
So you ended up making about 6 gallons of wine out of the 4 gallons of blackberries? I have 2.5 gallons of wild blackberries picked to make my first batch and just trying to get my measurements figured out!
Refreshing to see straight from the vine, I'm making my first batch (pineapple, thanks to your amazing video lol) Looking forward to trying it!!! Thanks a bunch for putting these together for newbies like me 😊 By the way, your dog is BEAUTIFUL!!!
I got 3 wide-mouth one gallon glass jars for fermenting with included airlocks and extra gaskets and I still have 5 packs of 18-22% yeast and enough nutrient to add if needed. I`ve never used anything else other than added sugar. I got 20 lbs of organic raw sugar which is slightly brown because it`s the tastiest for oatmeal & creamy wheat...and the cheapest oddly enough. I have a 350w electric distiller too to "fortify" it up to brandy strength if needed. Blackberry & Muscadine wines are sooo good and I just got 4 dwarf mulberry trees. I tried quitting alcohol since 2016. No more! I have a giant blackberry patch and they`re loaded in Louisiana right now because we dodged the freezes this year. I found 3 ripe yesterday so it`s almost harvest time! I got 300 ziplock baggies to freeze them. Louisiana blackberries have very powerful natural yeasts and I`ve added 5lbs of sugar to 3 gallon batches before and it made very strong wine with nothing but a small pack of bread yeast.
@@KinfolkFarmofGeorgia This vid reminded me to taste my gallon of fermenting blackberry wine since I added a boost of yeast nutrient and 22% abv turbo yeast recently and a half cup more sugar. That equals 5 cups of sugar in the gallon. It`s unbelievably potent. Almost dry but not completely. Good enough for me. I siphoned out a coffee cup full. LOL! I grew very impatient with this batch but it sure doesn`t need fortifying. It burns my throat! Gotta make room for a fresh batch anyway and jam out to some old rock and Hank again. I`ve been practicing some old Hank Williams songs on my guitar and learning to sing them the right way. Awesome music!
I see you made a pineapple wine also. I was thinking up a piña colada recipe based on the actual drink. The ingredients I thought of were the pulp of 2 pineapples, about 1 cup dried sweetened coconut (preferably organic without preservatives), the juice of 1 key lime, 2 pounds sugar, 1/2 packet of EC 1118 yeast, plus the nutrients for the yeast and enough water to make 1 gallon. Of course you probably know the process way better than I do. But a piña colada is 2 parts pineapples, 1 part coconut cream, and a splash of lime. I think it’d make an interesting wine.
fantastic. of course I don't drink wine anymore per se, so I just go on leaving this open to air in a warm place to turn into to vinegar, then sprinkle my salad with it.
Ive watched this video several times and I wanted to make sure I’m getting the measurements for the additives right. Are you using teaspoons or tablespoons. The abbreviation I use for teaspoon is tsp. And tablespoon tbsp. And I noticed the packages say teaspoon. I’m not questioning your recipe , just making sure
I love your wine videos! Powerpacked with information, and no riff raff, Apparent perfection in your finished product. Inspired without fear, I have started with the pineapple recipe. I could just smell it! Thanks
You may have to do some more research on this but squishing fruit after its been frozen is unnecessary. The freezing process breaks down the cell walls of the fruit on a molecular level and allows the yeast to have access to 100% of the fruit without having to go through the process of squishing. Something to keep in mind if you ever make a couple 5 gal batches, saves you a couple hours of mashing.
You need a immersion Blender for breaking up your fruit. It will be a lot easier to get them all chopped up, especially when using larger fruit. I was going to suggest Peach but you said it didn't work. Maybe you can find out why and try again with a strawberry Peach for example?
I use Camden tablets 24 hrs before back sweetening to make sure yeast is all dead. Adding sugar if your not sure yeast is all dead can blow your corks for sure. We've had it happen to
Can you confirm your additive measurements for me? Your containers say "tsp"= teaspoon, but you verbalize tablespoon on the audio. All the recipes I'm finding indicate 1/2 tsp pectic enzyme and acid blend per gallon (your individual buckets) of wine.
On this video you say tablespoon when your adding the acid blend, pectic enzyme, and yeast nutrient but your bag says tsp on it. Tsp represent teaspoons. I noticed on your muscadine video you say teaspoon and the bags also have tsp on them. Just looking for clarification. Thank You!
I hope you are recovering from your house fire. It will take sometime to get everything back to normal. Please keep up the RU-vid videos and if I can help you please let me know. God Speed my friend!
Beginning 3:09 You say "tablespoon" and advise you write on the bag because you forget amounts. However, the bags have "tsp" for teaspoon written on them! Is it tablespoon (tbsp) or teaspoon (tsp)?
My grandpa made crab apple wine and aged it in oak barrels. I remember the taste was soooo good, very syrupy and if you had just a shot glass you were buzzing 😅 from Winnipeg, Manitoba Canada.. wish I had the recipe!
Are you really using Tablespoons of Acid Blend, Yeast Nutrient and Pectin Enzymes??? In your Muscadine video you use teaspoons and the packages instruct to use teaspoons. Just want to be sure. Thanks!!!
We did that twice and it turned to champagne lol. We saved a bunch and it was delicious. If ya made it as soon as it was bottled I would keep it in the refrigerator. That definitely kills the yeast and all is well lol
Did he mean teaspoon or tablespoon on the chemical powders? If anybody knows? He said tablespoon but his letters he wrote on the bags looks to me like abbreviated teaspoon??
@@KinfolkFarmofGeorgia thank you for straightening me out. Much appreciated! What's your opinion on if I can mix blueberries and blackberries to make wine? I've still got tons frozen of both fron last year and thought maybe I could? Thanks again
@@KinfolkFarmofGeorgia Glad to hear you say that! 🙂 I'm just now getting all the things I need to attempt my first batch ever and damn I'm kinda nervous. Your video has eased my tension Sir. Your help is very appreciated.
