How to Make Blackberry Wine by Brewbitz Homebrew Shop

Подписаться 10 тыс.

Просмотров 250 тыс.

50% 1

Making Blackberry (Bramble) Wine is easy, although it can be a little painful when picking them. In this video Davin (from Brewbitz Homebrew Shop) takes you through making blackberry wine.
If you are in the UK and need any ingredients, then please support our website and buy your brewing ingredients and brewing equipment from us at www.brewbitz.com
The full recipe is available on our website - www.brewbitz.c...
You will need...
Ingredients:
3lb of blackberries
3lb sugar
6 pints of boiling water
Steriliser
Campden tablets
1 tsp wine yeast
1 tsp pectolase
1 tsp yeast nutrient
Equipment:
Brewing bucket
Jug
Plastic spoon
Straining bag / Muslin
Simple syphon
Demi-John
Bubbler airlock
Rubber bung
6 bottles
6 corks
corker
Hydrometer
Thermometer
Then follow our video and see how easy it is to make delicious, potent, colourful blackberry wine.
It should take about a month from picking to bottling, then its best to leave it for a few months to condition in the bottles.
Everything you need (except the blackberries) is available to buy at Brewbitz Homebrew Shop - www.brewbitz.com. If you need any help when brewing your bramble wine, just drop us a line in the comments below and we'll be happy to help.
For more homebrew recipes, check out our website - www.brewbitz.c...

Опубликовано:

2 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 378

@arunakalu 3 года назад

This is the clearest wine making video I found. I like it very much as you explained about the chemicals and what it does. Thank You Sir!

@ARVENS_REAL_BESTIE_ 2 года назад

Thanks to this video I’m now the favourite for making wine for mother✨

@ArcadeCabNBud 6 лет назад

thanks davin, im gonna give this a shot as we have shed tons of blackberries around here

@ericcarmichael5013 5 лет назад

I've made blackberry wine and loved it. A very flavorful dry wine. The recipe was a bit different but same concept. I'll have to try it this way sometime.

@ColorfulMidnight 10 лет назад

This is the most straightforward wine making tutorial I've seen. Perfect step by step instructions for a beginner like me! Thank you!

@Brewbitz 10 лет назад

Hope you enjoy brewing it!

@mickjmcgregor4384 7 лет назад

Just bottled mine, fantastic.i recommend this.

@unbaisedwine7768 8 лет назад

Thank you for sharing this video with us!

@MTDavies95 3 года назад

Made this recipe last year for the first time and it turned out beautifully, just picked the blackberries for this years wine!

@bakercake85 3 года назад

I've just done the same

@marleneblackburn8596 6 лет назад

Thank you. Great job at explaining this

@Nico-yt1jd 7 лет назад

made this around 7 months ago based on your recipe and have to say its brilliant thank you so much keep up the good work, drinking it as we speak lol

@Brewbitz 7 лет назад

Great job! Well done! Now to try one of our other recipes ;)

@adriandeere9154 5 лет назад

Hey I made 12 gallons of blackberry wine after my wife and I watched ur video! Turned out amazing!!! Now she is forcing me to make plumb wine lol and was wondering if u have a video on that and if not what yeasts would u recommend? Thank u

@Brewbitz 5 лет назад

Hi its similar to nectarine wine. And a good all purpose white wine yeast will do the trick.

@adriandeere847 2 года назад

Me again thanks to your videos I now have two kids. When she drinks are wine she turns into an inashable animal and I fear for my life!!! PLEASE HELP 🙏

@adriandeere847 2 года назад

Now I have made all types of wine. But was thinking about a summer river type for her. What do you think about watermelon?

@Brewbitz 2 года назад

Sorry, I dont know the recipe for Viagra.

@bakeavfc 5 лет назад

Hello do you use the same amount of sugar (3lb) if you want to use more blackberry’s for say 12 bottles or more or do you have to double up the sugar every time you use 3lb of blackberry’s great video by the way you’ve taught me loads about brewing thanks

@sammyboiii2703 5 лет назад

bakeavfc no double the Sugar

@Brewbitz 5 лет назад

Yep. If you use 6lb of fruit, then its double everything. But the amount of time it takes to ferment will be the same.

@paulm8392 2 месяца назад

How do you sanitize those large containers with only that 1 pint of solution? Are you swilling it around and giving a coating and dipping the spoon and hydrometer into it?

@Brewbitz 2 месяца назад

Hi. Thats exactly it. It needs to be coated in the solution and left for 10 mins then a quick rinse with cold tap water and you are ready to go. Hope this helps

@paulm8392 2 месяца назад

@@Brewbitz I also just saw your other video where you are doing the sanitizing.... very helpful 👍🏻

@Brewbitz 2 месяца назад

Cheers

@Bob-ts2tu 3 года назад

Hi Davin you put only 6 pints of water in initially, yet topped up the full 8 pints in the demijohn, I would expect the fruit to yield some juice, but 2 pints worth seems quite a lot based on my own experiences with other soft fruits. did you actually mean to say 8 pints at the start, or is this correct and do blackberries yield so much? - thanks

@Brewbitz 3 года назад

Hi. Pick big juicy blackberries and yes, they will give you the 2 extra pints.

@wildwelshgirl 7 лет назад

might have a go at this. plenty of blackberries in the freezer

@Brewbitz 7 лет назад

DO IT!

@marclamar1905 Год назад

Gavin. I've followed this recipe last year. I can't thank you enough for the upload. The wine was superb. But, I see that you're telling people to double everything up if you want double the quantity. I could be wrong, but I don't think you should be doubling up the yeast. It would be over pitching?

@Brewbitz Год назад

Hi. Doubling up the yeast is fine. However, if you are using as sachet as in the recipe, then 1 sachet will be good for up to 5 gallons (23 litres). Cheers

@km234able 5 лет назад

Great video, clear and accurate, thank you. Lovely to see one made in the UK too! If I make 30 bottles of wine, do I need to multiply everything by 5? Apart from the time spent for it to ferment that is

@Brewbitz 5 лет назад

Yep. Just up everything. Happy brewing.

@robbiecarswell4566 29 дней назад

My order from yourselves got delivered this morning, excellent service. Now to glove up and go pick brambles!

@Brewbitz 29 дней назад

Excellent news. Have fun picking.

@Cherokie89 7 лет назад

Do you not use an airlock during the initial week of fermentation? Why do you stir the whine every day in the first week? Sorry, just never seen other wine say to do this before.

@1066Kitchen Год назад

Hi great video, iv just seen the measurements I see you have 3 pound of blackberries if I had 6 pound should I just double the quantities. What would you recommend ingredient wise. Just a bit worried adding to much yeast and all the other stuff. Could you send us what you recommend based on 6 pound of blackberries. Thanks much appreciated

@Brewbitz Год назад

Hi. Yep, just double up. The only difference is on the yeast. If you use a sachet of yeast, thats usually good for 23 litres (5 gallons). But dont worry if you just double up, everything will work amazing!

@1066Kitchen Год назад

@@Brewbitzwow thanks for getting back to us so quickly. Sounds great as I am going to make it tomorrow. So every thing on your list description just double up apart from the yeast I should add a sachet?

@LANE1AAA 10 лет назад

Just a couple of things. When you added the yeast did you keep the lid on the bucket on tight for each day, I thought there would be a bit of pressure going on in there that needed somewhere to go? Secondly, how did you know how much sugar to put in after the SG reading you did that was 1.1 that was the berry juice reading - right?

@Brewbitz 10 лет назад

Hi. I followed my old faithful recipe - www.brewbitz.com/t-Recipe-Blackberry-Wine.aspx and when making this wine, I'm not overly concerned with the finished alcohol level - I always know it's going to be strong :) The initial Specific Gravity reading was taken with the fruit juice and sugar, but prior to adding the yeast. If you want to be more precise, once the berries have been squeezed, add your water, but don't add the sugar at this stage. Take a SG reading and see the predicted ABV and the amount of sugar. If you want it to reach a higher proof, then you will need to add more sugar. Simply see how much sugar you will need to reach the higher ABV, minus off the reading from just the juice and water and then add the amount of extra sugar needed. After adding the yeast, the lid was snapped on in just a couple of places, not all the way around. This allows the CO2 to escape. Hope that helps.

@valeriavine 10 лет назад

Poor James.....

@miniaxe4026 3 месяца назад

If I’m to make larger quantities of wine, would I just need to add the same amount of sugar to blackberry ratio and add only 1 tablets of yeast? Or would I need to double up on the chemical enhancers? Like 2 tsps instead of 1. Thanks

@Brewbitz 3 месяца назад

Hi. Simply increase everything in proportion. So if 2 gallons, use twice the quantity. If you are using a sachet of yeast, they are usually good for up to 23litres.

@miniaxe4026 3 месяца назад

@@Brewbitz ok thank you very much

@LouiseWheeler 2 месяца назад

Hi I've just tried to put an order in your shop but every time I reach the check out it won't work. I've called but it's gone to answer phone. Is there any other way I can get my order processed please?

@LouiseWheeler 2 месяца назад

Thanks for calling me back, I can't wait for my order to arrive xx I'll certainly give your chocolate wine a go xx

@Brewbitz 2 месяца назад

No worries. Have fun brewing.

@Brewbitz 2 месяца назад

Not sure why, probably a cookies thing. We’ll give you a call.

@that_retro_freak8077 10 лет назад

I have just checked temp on mine before adding yeast and it is only at 15c, it is in the immersion cupboard on the floor. I take it that it isn't going to work as temp is too low

@Brewbitz 10 лет назад

15°C isn't too low. However, the fermentation at that temperature will take a lot longer, but it will help preserve some of the more delicate flavours that can be lost at higher temperatures. Ideally it should be 18 - 20 °C. Try raising it up a shelf in the cupboard.

@martcoombs9031 11 месяцев назад

6pints is 3.5 litres... will that and the juice top up the demijohn to 4.5 litres..???

@Brewbitz 11 месяцев назад

Yep!

@whippy107 9 лет назад

THANKS for getting me into fruit wines! Your video is great :) I made 2 US gallons of blackberry wine in about February of 2015 from your recipe and it turned out really nice! Now I am again referencing your video while I am making 3 US gallons of blackberry port! My intention is to ferment dry, back sweeten, and then add 1.5 liters of claude chatelier cognac. Again, I will be using your basic recipe, but will make pH and acid adjustments if necessary this time. ...anyway, I just wanted to say thanks really. cheers!

@Brewbitz 9 лет назад

Thanks. Glad you like it. You might want to read how to make port. Blackberry port is amazing. Ferment your blackberry wine and when it reaches a sg of 1.020 - 1.015 add enough brandy to stop the fermentation. Then add a little bit more ;) to be sure. Bottle that and in 6 months you'll be very very merry!!!

@whippy107 9 лет назад

Hello again! I appreciate your advice very much! I was initially going to create the port by stopping fermentation the traditional way, as you suggested, but decided to rather back-sweeten and use sorbate along with the spirits, just to make things a little easier...and because I didn't want to have to buy MORE cognac in order to stabilize properly! lol Is there a drawback to back-sweetening rather than stopping fermentation with the spirits? I considered using the 1.5l of cognac and then supplementing the rest of the necessary spirits with 190 proof neutral spirits (aka Everclear,) but that makes the Pearson's square calculations even MORE complicated. LOL

@Brewbitz 9 лет назад

+Whippy Hi. Having only made port once, and it was drank very quickly, I do not have much expertise in this area. However, there is a risk that if you do not use enough alcohol and add more sugar that a secondary fermentation can happen. I have seen this happen with fruit infusions (e.g. peach vodka).Also adding more sugar will make the port quite viscous.Good luck. Perhaps try both methods and see which you prefer.

@shaun3473 5 лет назад

Can I make apple or rhubarb wine using this same technique but obviously replacing blackberrys with apples or rhubarb?

@MrEdgedog 5 лет назад

Great video and I've just ordered all the stuff yeast etc from your website to make this. I was thinking of simply letting the wine stand in a demi john rather than bottling it after a few weeks and bottling it in the spring. Can you see any problem with this? Cheers!

@chasinsunsets917 5 лет назад

making my batch right now!

@Brewbitz 5 лет назад

Ideally you don’t want it to sit on sediment. I would always suggest bottling, you can then store them somewhere cool and can then have them ready for consumption in the spring. :)

@WildWillow 3 года назад

Hi I just wanted to say I absolutely love your videos. I am currently following your blackberry wine tutorial, and all seems well so far. I must admit I like it when you say "back to me James" he seems like a great camera man 😂🍷👍

@Brewbitz 9 лет назад

@Calchick7 it's 3lb, if you look at the description you'll see everything you need as we've put the full recipe. enjoy.

@katecaiger8266 4 года назад

So, followed all your instructions exactly, well, apart from allowing the must to cool to 20 degrees before adding campden tablets and lectulose; it was still quite warm.... so have siphoned my wine into demijohns but my bubblers aren’t showing much activity, maybe one bubble every 4/5 minutes. Is this a problem? The room they are in is 20 degrees or so, so the temperature should be ok. Have I spoiled it all by not allowing the must to cool enough? Or am I being a typical parent with a new baby and simply worrying too much?!?🙄

@Brewbitz 4 года назад

Hi. You need to test it with a hydrometer to be sure. But normally, most of the fermentation completes in the bucket and the time in the demi-john allows the yeast to convert different compounds into other more palatable compounds. So be patient.

@katecaiger8266 4 года назад

Ok, many thanks for your speedy reply!😁

@leespiderpod 7 лет назад

To clean the bottom of my Demijohns I use a few marbles in the bottom with the sterilizer.

@Brewbitz 7 лет назад

leespiderpod Davin uses blind baking beads

@ElenaHaskins 10 лет назад

Thank you so much for this video. Were the pictures of butterflies on brambles subliminal? Can't find them...

@briain_odonnghaile 2 года назад

How very Keith Floyd 😁😁, looking forward to when mine's ready.👍

@andreiafouto 7 лет назад

can i replace the blackberries and use, say; Plums? Would the rest of the process be the same? Thx

@joeoreilly5561 9 лет назад

Super video - I am curious to know what makes "brewing sugar" different to ordinary sugar - can you please explain this to me? Thanks

@hangfire5005 9 лет назад

+Joe O'Reilly never heard of brewing sugar but alot of people like to use corn sugar, regular sugar works fine tho

@Brewbitz 7 лет назад

Hi. Brewing sugar is already split into its different constituent sugars. This makes it easier for the yeast to consume and convert to alcohol. You will also find it is not as sweet in flavour. Normal granulated sugar that you add to your coffee is very sweet, demerera sugar has a different taste too, but its the same as granulated. If you want to have the flavour of the fruit then use brewing sugar. If you want it to taste sweeter, use normal granulated sugar.

@lurmot 6 лет назад

You can make your own brewing sugar by boiling sugar with an acid. Try lemon juice or even just with the blackberries would do.

@ohungs4437 9 лет назад

hiya I've had a blackberry wine in secondary for 2 and bit weeks at about 20 c. it seems to have stop bubbling, I've done a reading which is 990, or was 1.1. is it ready to be racked and put in a cool place?

@Brewbitz 8 лет назад

Sounds like it was ready to rack.

@briain_odonnghaile 2 года назад

I've just picked 5lb of berrys, is it a lb of sugar per lb of fruit?

@Brewbitz 2 года назад

Hi Brian. Basically speaking, yes. But if your blackberries are really sweet, you might want to reduce the amount of sugar by 5-7 ounces or it can be very strong.

@DJChipsandGarlic 8 лет назад

finally getting round to starting mine this week using your method. wish me luck haha. also only have a 1kg bag of brewing sugar will that be enough or should i maybe add maybe another 300g of caster sugar to make up for it? cheers

@Brewbitz 8 лет назад

Good luck! Although, it's quite easy, you'll be fine! No, make sure you use the same amount as stated in the video, 3lbs / 1360grams. This will ensure you get the correct alcohol content and will also provide more food for the yeast to do its job! If you only added the kilo you would still make a great wine but it would weaker. Caster sugar will be ok to bulk the sugar content out. Let us know how you get on! Happy brewing!

@katecaiger8266 4 года назад

This easy to follow video has inspired me to make my first ever batch of homemade wine. Am currently on day 1 of the stirring process.... so far so good! Thanks so much Davin for the excellent tutorial and all your other video clips re sterilising, bottling etc. 😁

@Brewbitz 4 года назад

Happy Brewing

@simona1136 8 лет назад

Hi Brewbitz.Any chance of an answer to the important question posed by David Griffiths below? Do we use 6 pints of water as per the video or 8 pints as per the website recipe? Thank you.

@Brewbitz 8 лет назад

Hi, use the method as shown in the video, the wine was amazing.

@hectorsgaf 8 лет назад

Thank you - speedy reply. Will this still make up the full gallon ( 6 bottles ) despite using only six pints water? Or do I top demijohn with water if necessary?

@Brewbitz 8 лет назад

You could top your demi john up but as you can see our demi john is filled right up. If you're worried then you could always add a small amount more of boiling water just in case. Better to have a tad too much than not enough :)

@Brewbitz 8 лет назад

D here - try and use juicy blackberries :) they'll add the extra fluid you are looking for. 3lb of blackberries make up for the other 2 pints, that's why my recipe just uses 6 pints. This goes for all juicy fruits. Especially if you press, squish or mash the fruit. If using dried fruits or smaller berries with more pulp and less juice, you may need to add a little more water to the demijohn when you transfer it from the bucket to top it up to the neck, but usually I find that isnt needed. Happy brewing D

@darenedwards63 4 года назад

Ive been making wines for nearly 40 years and this is the simplest and best instructions I have seen for many years. I especially like the cider recipe, in the past I've made apple wine but having invested in a press I am looking forward to making my first cider from the apple tree in the back garden ! I'll be following your video !!

@Brewbitz 4 года назад

Wow, thank you!

@cranebeg 5 лет назад

Hi Davin, I left the must in the first bucket for about 10 days. When I syphoned into the demijohn I saw no more activity and hydrometer reading 990. I used super wine yeast, is it possible it could be finished in that time? I only have to re-rack/get it off the sediment layer now it seems.

@Brewbitz 5 лет назад

Yes it can be that quick. But dont be tempted to jump the demijohn stage. This allows the yeast to work on other compounds in the wine and improve finished product. So siphon into tue demijohn and leave for a couple of weeks.

@cranebeg 5 лет назад

@@Brewbitz Ok, I'll leave it for now then, thanks again for your help.

@welshmatt83 4 года назад

Hi, could you substitute the blackberries for cherries and use this recipe to make cherry wine ? Many thanks

@Brewbitz 4 года назад

Try it. You will need to use 1 gallon of water

@The_Joker_ 8 лет назад

Lucky it didn't need 21 days of stirring :o

@ecc84 9 лет назад

you are the Keith Floyd of wine making lol

@Brewbitz 9 лет назад

ecc84 LOL - That is a huge compliment - I loved Keith Floyd - Thank you.

@ianrhodes9199 4 года назад

Hi there. I'm following your recipe to make 18 bottles of blackberry wine (split over 2 fermenting bins) and am up to the stage of having added the yeast and yeast nutrient yesterday. Stirred it today (for the first of the 7 days) but as yet there is no sign of fermentation. Yours was already bubbling by this stage. Have you any suggestions or should I just be patient and see if it starts fermenting in the next day or so? Many thanks

@ianrhodes9199 4 года назад

Hello Davin, good news! - the fermenting has started!! It took until the second day (ie. 48 hours) before it did though. Maybe the temperature was a bit cool or something. However it's going great guns now. Hurrah!

@Brewbitz 4 года назад

Awesome. Happy brewing.

@chrisplayle4925 8 лет назад

I'd just like to post a thank you for these informative videos. I had a glut of Brambles and Rhubarb on the allotment this year so I thought I would have a go at winemaking. I was given all the equipment by a friend who had given up brewing so had "all the gear and no idea". After following these vids, I'm pleased to say I've just bottled my first 10 bottles of lovely Bramble wine !!!! True to the alloment tradition, the guy on the plot next door but one has traded a couple of bottles for allowing me to scrump his Russet apples trees next year (he's got three trees and he's allergic to apples ???) so I'll be returning to your shop closer to the time for a cider press. The only difference to your recipe is that I used a Gervin GV2 yeast as recommended to me by my friend. Thank you once again. Chris.

@Brewbitz 7 лет назад

Glad we are able to help

@bakercake85 2 года назад

Looking forwards to making this again this year. Its the third time I've made it. Makes a great Xmas prezzy too.

@Brewbitz 2 года назад

have fun blackberrying. hope you dont get too many "ouch" moments.

@chickapowwwwww 7 месяцев назад

I just want to know for 1 gallon a tsp of yeast is used ? I was given Lalvin EC 1118 wine Yeast and was told that I packet is for 5 gallon of wine. Will it be ok to use the 5 g packet ? Or I need to use a deoddernt wine yeast?

@Brewbitz 7 месяцев назад

Hi. Just use the sachet. It’s good for UP TO 5 gallons.

@leeclayton8645 7 лет назад

Hi. Brill video, can you tell me what wine yeast you are using for this recipe? I've currently got about 3kg of blackberries to ferment and never done this before. Great video by the way!

@Brewbitz 7 лет назад

Lee Clayton I believe I used an all purpose wine yeast. But I would use an all purpose red.

@leeclayton8645 7 лет назад

Hello again. What type of straining bag do you use and can i buy it from tou guys? I've just taken delivery of a few things from yourselves to start brewing my own bramble wine only I think I've ordered the wrong type of straining bag. The one I've got is a bit on the small side, I like how the one you use in the video fits over a brew bucket. Thanks again

@davidthompson5940 6 лет назад

Thanks for such a straight forward tutorial I've even been to brewbits to order some kit many thanks

@vinnieposey5834 7 лет назад

I made a gallon batch of blackberry wine and when i was racking into my demijohn for the first time after primary fermentation, i had about 1/3 gallon left over. Is this normal? Or how much is normal to have left over in your bucket? i used 3 3/4 quarts of water and my SG readings were 1.080 before adding yeast. Normal?

@TRUPLAYAZ87 10 лет назад

Should the bucket not have a airlock on it? Ive produced a rose hip and blackberry wine using your methods above. Im about to do a larger kit but wondered whether the bucket should have a airlock on it during fermentation?

@Brewbitz 10 лет назад

Hi. We use a bucket for the initial fermentation as this can be quite vigorous and can create a lot of CO2. Just using a bucket with a lid fitted loosely so that nothing can fall into the wine is perfect for the first stage. If you use a bucket with an airlock and your brew froths up and blocks up the airlock, then you can have an unwanted mess to clear up (and believe me, blackberry wine gets EVERYWHERE!). After the initial fermentation has slowed (about 7a days), then it's time to transfer it into a fermenting vessel (FV) with a smaller diameter hole. This is because the wine is creating less CO2 and having it in a bucket at this stage, infection could occur if you do not use an airlock. Hope this helps.

@yraldilon1895 6 лет назад

are you ship to indonesia ?

@davidcooper1776 4 года назад

I don’t get it you guys?? Why is making blackberry wine a different process too black currant wine 🍷 🤔Confused.com

@Brewbitz 4 года назад

So, there are loads of ways to make a cake, and sometimes you chuck it all in, other times, you add this, do a bit with that, then add that, etc. Same with wine making. These are my recipes after I have tried a few different methods to get the best from the fruit to get the best wine. The different process causes different flavours to be released.

@jamierussellmowatt 4 года назад

Would you just double all the ingredients for double the batch?

@Brewbitz 4 года назад

Yep. Its as easy as that.

@jamierussellmowatt 4 года назад

@@Brewbitz Nice, just thought since I'll have to wait all that time for it to condition I may as well do a decent amount. Would you recommend any tweaks from the original video?

@Brewbitz 4 года назад

No tweaks!

@jamierussellmowatt 4 года назад

@@Brewbitz Confidence, I love it!

@westcoastsweetie1 9 лет назад

Thank you SO much Brewbitz. I made this wine September 2014. To add interest I added 50g cocoa powder at the straining stage. I racked off after a couple of months and let the wine sit. Just bottled and OH MY GOODNESS! it is nectar from the Gods. Please put more of your wine making ideas on you tube. Starting my batch for 2015 now. Keep up the good work.

@asterixborden-koi6881 9 лет назад

Will this also work with Frozen Blackberries !!

@hangfire5005 9 лет назад

+Asterix yes !!

@asterixborden-koi6881 9 лет назад

Jarrod P Thanks for the reply, Only i went out a while ago and picked some Blackberries but only managed about 1lb & Half so i put these in the freezer i did have all the intentions of going back to get more but not had the time.

@mustangtully 7 лет назад

My wine is still fermenting after 2 weeks and 3 days. There is a fair amount of sediment build up on the bottom and some on the top. It's still above 1030 gravity but wondered if I should rack into another demijon in case it gives the wine unwanted flavours as it is sitting longer than usual? Should I do this or hold off until it has stopped fermenting completely?

@briain_odonnghaile 2 года назад

I've just racked mine from initial fermentation into a DJ, I've a reading of 1.050, should I be concerned? And it's very sweet.

@Brewbitz 2 года назад

Its a bit high. Check your temperature and make sure its between 18-22°C. It might be quite vigorous when it gets going in the demi-john.

@briain_odonnghaile 2 года назад

It's vigorous ok, but staying contained atm, thanks.

@briain_odonnghaile 2 года назад

Still bubbling away like a good un, showing no signs of letting up.

@Brewbitz 2 года назад

I love waiting for a bubble to squeeze itself through the airlock.

@mickjmcgregor4384 6 лет назад

Im having an argument with a youtuber ( "miwilderness" ) who has posted a video showing how to use an hydrometer in which he states that you read it below the meniscus at liquid level,can you help verify this point for all home brewers with an instructional video please.

@edwarddighe2697 3 года назад

Just wanted to say, I bottled mine today and it tasted fantastic - Thanks Davin

@Brewbitz 3 года назад

Awesome.

@DR-lh9rm 6 лет назад

I have watched this video and the others for raspberry and red currents. Why use 6/8 pints of boiling water?? Why not just water so you don’t have to use the pectolase??

@Mleg87 4 года назад

Do you sterilize the spoon everyday during the 7 days or can you just rinse it off and put it in a ziploc back since the only thing that it comes into contact with is the wine?

@Brewbitz 4 года назад

Hi. Yes you need to sterilise the spoon every day. Happy brewing

@taylorkc12345 8 лет назад

Help! I followed this recipe and I'm having no fermentation activity. I'm new to wine making... this will only be my second batch ever. Is there anything I can do to kickstart the fermentation? The wine is in the carboy with the airlock, but there are no bubbles.

@Brewbitz 8 лет назад

Hi Taylor, thanks for your message. Don't panic! It will probably be fine. Firstly have you got a hydrometer? Sometimes fermentation can happen with no visual signs that it is working. Test the liquid with your hydrometer to see if the specific gravity is slowly going down. Secondly make sure you have the liquid at the correct temperature. Around 20 degrees celsius. If you see no activity after a few days and the specific gravity is not changing on your hydrometer then you may need to use a Re-Start yeast to kick things back off. You can get these here: www.brewbitz.com/yeasts/261-youngs-re-start-wine-yeast-5g.html?search_query=re+start&results=70 Let us know if you need anymore help! Good luck!

@taylorkc12345 8 лет назад

+Brewbitz Homebrew Shop Thank you for the quick reply! Yes, I do have a hydrometer and I will try that. Thanks again!

@thedebatehitman 6 лет назад

Will the wine be totally dry after it ferments to “dry,” or will there still be some sweetness to it? I sort of like the sweetness of Manischewitz, and I’m wondering if I’ll have to add sugar after the fact. Yes, I know that Manischewitz typically uses corn syrup, which is why I’m looking to make my own. I just I don’t like dry wines, so I’m hoping to make something sweet.

@soniabarton9807 9 лет назад

hi i made some blackberry wine last year using this recipe and have to say it was fab so thanks for that :-) im doing elderberry this year , do i just follow this exact process again ? one other thing i`ve read that elderberrie stems can be toxic so i need to do this right , i`ve collected 3Ib and took them all off the stems but found it near on impossible to remove every trace of the stems , is it very important to remove every tiny bit of the stems ? cheers from sonia

@toenyo 3 года назад

Hello, Love the Vids. Have you ever made hawthorn Berry wine or do you know anyone who has, if so, do you know what it tastes like ! I live beside one particular field that has 100s of hawthorn trees. I managed to pick 10 kilos in 2 afternoons, yesterday and today and want to make wine. any ideas on the taste ! will it be a red Wine ! if the flavor is generally bitter.. is there anything I could add to improve the flavor Im in Ireland By the way.. Lots of Slowberry, Blackberry, Elderberry, Rosehips and Hawberry fields is it the same recipe as Rosehip Wine or do you have a recipe Thanks Tony

@Brewbitz 3 года назад

Haw wine is a traditional country wine and also great for making jelly (jam). You do need a lot as there is very little fruit around the pip. Give it a go - It's a great wine!

@toenyo 3 года назад

@@Brewbitz THanks for the info

@TheCherryUrban 11 лет назад

Long processes.. but fun hobbie.

@chickenparmo 8 лет назад

I apologise for the long-winded comment/questions however I have just put in a big order with you guys (great shop by the way) and I am looking to get a 12 bottle stock of Blackberry/Black Grape wine in the new year. This is the best video I have found however how many times do you think I should transfer from one Demijohn to another? (a wine kit video you posted up suggested I should do this around four times) is this necessary for this wine? Also would you suggest I add finer (3 sachets) before bottling or will the pectorals sort this out? I'm new to the game of making wine but I have (possibly in error) combined advice across a number of your videos to give me a comprehensive step by step process from the initial brew to bottling. Again, I apologise for the long-winded comment but just wanted to make sure I get a good brew. If I time this right I should have some bottles ready in time for my anniversary. Great video though guys, really looking forward to brewing my first wine.

@winegrapesdirect3905 9 лет назад

Looks like a fun way to make blackberry wine!

@arrancruickshank 6 лет назад

Hi I’m almost ready for bottling but I have lumps in my soon to be bottled wine can anyone tell me if this is safe to drink ifso what night it be? Should I be concerned

@hatchertiger 9 лет назад

Do you seal the bucket tightly on the initial fermentation? Can you use a bucket that has a cover with an airlock? This is going to be my first try at wine so I want to do it right!

@tomredfearn8995 2 года назад

for this recipe what are the expected gravity readings? i.e. what abv should this produce`. cheers :)

@Brewbitz 2 года назад

Hi. It greatly depends on your blackberries and how much sugar they have in them. So ideally after you’ve squished your blackberries and added your water, take some juice and test it with your hydrometer. This will give you the amount of sugar already in the blackberries and then you can add extra sugar to bring it up to the desired ABV. See our How to Use a Hydrometer Video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nRIveX-omA4.html - and this will help guide you how much more sugar you need to add. Normally to get an increase of 1%ABV, you would add 18grams of sugar per litre of juice. Hope this helps

@luketilley315 5 лет назад

Hi i was just wondering does the recipe call for US pints or Imperial pints for the volume of water I am from Australia and use litres here. thanks fort he help in advance

@Brewbitz 5 лет назад

Hi. We are in the UK, so we are talking imperial. 1gallon = 4.5litres. Hope this helps.

@luketilley315 5 лет назад

@@Brewbitz thanks for that I thought it was a safe bet but the prompt reply is much appreciated. I am new to this and will be attempting a double batch of this recipe tonight as i have a little over 6lb or 3kg of blackberries picked yesterday :)

@Brewbitz 5 лет назад

Happy brewing.

@luketilley315 5 лет назад

@@Brewbitz HI i was just wondering it has been 24 hrs after the yeast went in and i dont seem to be getting any bubbling or fizzing up at all is this a bad sign ?

@Brewbitz 5 лет назад

Luke Tilley hi. There could be a few reasons for this. It could be too cold, too warm, the yeast have not got going yet, your yeast could be out of date, or it could be the weather. The only way to truly tell is time and using a hydrometer.

@Rhenry-ud8qd 9 лет назад

Do you need to use a bubbler on your primary fermenting container? or will opening and stirring every 24 hours accomplish the same thing?

@jimd1617 4 года назад

Shoutout James! Great job mate 💪

@gwynethking640 10 лет назад

Can in use a mixture of berries? E.g. blackberries, whinberries & raspberries? Video's great, easy to follow😊

@Brewbitz 10 лет назад

Absolutely. Let us know how it turns out!

@alanwhite6730 10 лет назад

Brewbitz Homebrew Shop I started a gallon of Blackberry, Peach and Strawberry a fortnight ago, this will be just a test as i only do Blackberry normally and hope it turns out alright. I have just got back from picking today and all this rain seems to have taken affect on the crop and i reckon i might get another 2 more trips in the next few days before they all die off where i go. Tonight i will be trying out a 5 gallon bucket for the first time and hope that goes well. I still have 5 gallons left from last year and should be on my 31st gallon of the season in the next few days, i do give away a lot of the wine to friends and family tho. The land where i go will soon be built on and i will be screwed :-(

@dallyuk 5 лет назад

i did not think to use sodium meta in the airlock, thank you.

@FunkyFyreMunky 5 лет назад

If you want to save the tablet you can use a tiny dribble of vodka, gin, anything not syrupy and over 35%.

@rovers4lyfe 7 лет назад

Great video one thing my bucket has a hole in top for a airlock could I fit one at first week stage to create a seal or do I need the carbon dioxide to stop in for seven days

@asterixborden-koi6881 7 лет назад

Hi Davin just been out to collect some more Blackberries only managed to get get 2lb what can i add with these to make something different and bulk up the fruit !!

@Brewbitz 7 лет назад

Try Elderberries, Damsons or blueberries would make an amazing combination.

@leewalton3626 10 лет назад

Hi, i have a question, I am attempting to make a 5G batch of mixed berry wine multiplying your ingredients. My ingredients were 15lb mixed fruit, 30 pints of water and 10lb of sugar (I opted for 2lb of sugar per gallon as opposed to 3lb) I also added 5 campden tablets. Before i added the yeast i had a reading of 1.080 (which according to the hydrometer) is the start wine indicator. I see on your video you had a reading of 1.1 My question is should i add more sugar or will everything be ok, i was hoping for a wine at 12%. Thanks in advance

@Brewbitz 10 лет назад

A SG reading of 1.080 should give you a wine of approx. 13% ABV. Blackberries are full of sugar this year, a lot more than usual, so adjusting the sugar is probably a good idea. However, I like to keep my recipe the same year on year and see how the weather and climate has affected the wine. Last years wine was AMAZING!!!

@TravisSimmons 7 лет назад

@Brewbitz I'm a little fuzzy on back sweetening. As I understand there's a point the yeast will naturally die off, and that's when you want to bottle. But if the wine isn't sweet enough, how do you sweeten it without reactivating the yeast? I like a nice, sweet wine. I've found conditioners that won't reactivate the yeast, but how do you make sure the yeast is finished first? Will a campden tablet insure the yeast is dead? Or is there something else I should add to the wine before adding the sweetener to make sure the yeast won't reactivate?

@Brewbitz 7 лет назад

When you rack the wine at the end of fermentation, you will add a campden tablet. This kills any remaining yeast. If you want to sweeten your wine at the bottling stage, then use a non fermentable sweetener. Or wait till it has conditioned in the bottle for a few months and sweeten with normal sugar at the time of drinking.

@billlyoliveman 3 года назад

Some questions if I may? A lot of recipe's I've seen use a minimum of 4 lb's of blackberries, what difference will it make using only 3? Sorry if that's a stupid question. Also, when you leave the water an hour to cool down, does the bucket have to be covered or doesn't it matter? I only ask because covered, as you might expect, it takes a LOT longer than an hour to cool down. I'm mindful, however, of what you said about you said about bacteria getting in which would maybe be more likely to happen if left to cool down uncovered? I also noticed the bucket wasn't covered in the 'hour' waiting for the temperature to cool. Finally, most recipe's I've read and watched seem to require you to crush the fruit with a potato masher or some such. I notice it wasn't done here so is it not necessary to crush the fruit? Anybody that can help, thank you

@Brewbitz 3 года назад

Please just follow the recipe and you’ll get an amazing wine thats rich and fruity! Cheers

@katecaiger8266 4 года назад

Sorry, it’s me again. After a very slow start, my bubblers seem to have stopped altogether. Do you recommend using a restart yeast, or shall I just leave it for another week or so? Had a lot of activity when in the bucket for 7 days! As you say, maybe all the fermenting took place then? Really love your videos and am enjoying my new hobby!!xx

@Brewbitz 4 года назад

Hi. The only way to check is to use a hydrometer. I expect it has mostly finished. Check with the hydrometer and then follow the rest of the recipe

@Krg993 10 лет назад

If i were to use double the amount of blackberry, would i double everything else e.g yeast, campden tablets, pepto.. Thanks, great video by the way very easy recipce for a novis like me to follow :)

@Brewbitz 10 лет назад

Yep - it's as simple as that.

@caraberg4511 6 лет назад

I am at the stage where the must should sit for 24 hours before adding yeast. I know your instructions say to just put a lid on the bucket and let it sit for 24 hours, but I only have lids with holes drilled for the airlock so i put the airlock in just so as not to leave a gaping hole to my must. It is already bubbling, is that bad? I thought the campden tablets should kill the natural yeast?

@Brewbitz 6 лет назад

Cara Berg putting the airlock in was a good idea. Just follow the recipe and all will turn out well. 🙃

@lydiabrindley5117 6 лет назад

thank you for the video ..going to make some BlackBerry wine my question is when making other wines Elderberry Rhubarb etc will I need to add B1 n Pectolase tablets ..thanks ☺

@Brewbitz 6 лет назад

lydia bRINDLEY hi. Yes. It helps break down any pectin thats in the fruit. Although some fruit have less, in our experience it helps to make a clear wine.

@Tillys_Travels 7 лет назад

I am a complete brewing novice. Can I use blackberries that have started to ferment in the fridge? I picked them and 3 days later they're smelling pretty potent! Thanks.

@Brewbitz 7 лет назад

Claire K-P They’ll be fine to use.

@jeremywarren7424 9 лет назад

I was wanting to try this (outside of sterilizing) the completely natural way. Other than using the modern chemicals for serialization, would this recipe be good to use with an organic approach? Thank you for the video, and keep up the great work!

@Brewbitz 9 лет назад

Ijustwantto leaveacomment Hi - there are a lot of wild yeasts out there, some are great, some are awful. some will make a very good wine, others will make it taste like toilet water. some natural yeasts will survive in a high abv%, others will die when the wine reaches 5% abv. Not sterilising and not using a yeast designed for the purpose required is a gamble. Taking the time to pick 3lb of blackberries, getting scratched, taking the time to make and then clear the wine only to get a poor tasting brew at the end, will be very disappointing for you. I would highly suggest using steriliser (you could try boiling water if you are that concerned) and a designated yeast.

@georgeyoung7252 10 лет назад

Great video. When you started the fermentation in the bucket I noticed there was no airlock used. Was it because of the size of the bucket that the pressure wouldn't pop the lid off? Thanks

@Brewbitz 10 лет назад

No airlock is needed during the first 7 days as the fermentation is very vigorous. Just pop the lid on, but don't press is down all the way around to leave an escape for all the CO2.

@fiestamans 6 лет назад

Hi, my wine kit came with 2 plastic drums with holes in the top. When you mix the berries with the water and leave for 7days should I use a bubbler in the top of my drum, should it be air tight?

@Brewbitz 6 лет назад

Hi. Yes that would be a good idea. just use a small amount in the bubbler and this should be fine. More to stop fruit flies and other things falling in.

@melphil2476 7 лет назад

Sorry to be a pain - I am on the promise of a bag load of damsons next week, I usually jam them, I would much prefer to drink them, alcoholically speaking :-) Are they OK for making wine with? Is the ratio of fruit to sugar still 3lb of each and water 6pints? And would I need to halve them or squish them to get the goodies out? Many thanks for your time

@Brewbitz 7 лет назад

Mel Phil Hi. Use a similar method. Ideally give them a night in the freezer. Then pop them in the bucket and let them defrost. Then follow the same recipe.

@wivadee5586 7 лет назад

1st batch came out perfect at 13.77% but my second batch is taking a very long time and had virtually no bubbles in the bubbler it appears to be clearing but the gravity is stuck on 1040 the taste is great the little bit I got when testing, all conditions are the same, the seal is good, temp in the same range, I sterilize everything and I did literally everything the same. Is this just one of those things that happens sometimes to brewers and wine makers no matter how you do it! It does what it wants? lol

@Brewbitz 7 лет назад

Wivadee Hi. It seems you have encountered a stuck fermentation. This can happen due to many reasons. No worry, you'll need some Restart www.brewbitz.com/125-posters/261-youngs-re-start-wine-yeast-5g.html. Make up a starter of this yeast in 1/4 full pint glass with water that's 20°C and 2tsp sugar. Put it in a place to keep it at 20°C for 3-4 hours. Add it to your wine, stir and put in the airlock. Put in a place at 20°C and fermentation should resume.

@wivadee5586 7 лет назад

Thanks and great videos guys

@sueasher9924 4 года назад

Hi there again, I have what is probably a complete beginner question but, how do I determine the end sweetness of my wine? I'm not a fan of dry wines. Is there a way to determine when to interrupt fermentation so I can keep it from being too dry?

@Brewbitz 4 года назад

Good question! and for the homebrewer this is really difficult. You tend to find people add artificial sweeteners. adding sugar just makes more food for the yeast. Take a look at our video on sugars and this might answer a few questions - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QM0eWFyHG38.html Happy brewing

@Squ965 7 лет назад

Hi there! Just wondering what units of measurements you're using? USA or UK imperial ?....

@Brewbitz 7 лет назад

M Tavares we are in the UK so we are using UK measures.

@beatnhughes3516 9 лет назад

Thanks for the video.. Just about to start my first Blackberry wine. How many % alcohol would you say was in the finished product? And how long would you recommend leaving the wine in a bottle before drinking?

@paulwells55337 9 лет назад

If his initial hydrometer reading was 1.100 as he mentioned in the video and he let it ferment to 1.000 or slightly less it would have been about 12% alcohol.