How does this differ from wine made using a demijohn. I’ve watched both your videos and this one is much easier but wondering how the end result differs. At the moment I just have crazy amounts of blackberries and have never made wine before so the quicker way appeals to me but also wanting to see if wine could be done now (august) and ready for Xmas?
Ideally wine should be made in a large fermenting vessel like a bucket. As the initial vigorous fermentation subsides, then it is time to move it to a demijohn.
This process speeds up the traditional method. Once the fermentation has been in the bucket for 1 week, if you want, transfer to a demijohn and leave for a further 2 weeks. This will allow some further chemical and biotransformation to take place. But after that, not too much happens.
Im American, our blackberries ripen at a totally different time than yourn. I've accumulated enough blackberries for three gallons of wine and I've almost finished the batch. Meanwhile, I've been collecting more blackberries and I have enough to make 6 gallons. I've bought extra bottles for this upcoming recipe. The only real difference is the fining agent I use: it's bentonite clay. I don't really know how well it works in comparison to other varieties, perhaps you can advise me on that. Thanks May your fructose be yeasty.
Can anyone tell me if I can be using champagne/cava/presecco bottles for my home brew wine? I know screw tops are out but also conscious that the bubblies have screw corks and cages and the neck seems a little narrower to my eye. Will they be ok for normal corking?
Clear the freezer lol… been there… trying to do that now..I’ve actually made this… I’d say not as much flavour as I’d like but still ok…I used the fineings and found after a week I opened up and had a vinegar smell…everything was sterilised well so not that …I thought might be the chemical reaction from the fineings..I’ve backsweeted it and been left for 2 weeks and the smell has virtually gone…I’m going to back flavour but never done it…couldn’t find a blackberry cordial so found a blueberry/ blackcurrant one from Belvoir… wish me luck
Some finings can add an aroma that disappears in time. Also, some people can mistake fresh alcohol for vinegar. Some dark red wines have an aroma that hints on vinegar. But try this method. You’ll get a cracking wine!
