Want to know how to make wine from any fruit you have at home in your freezer? Use this recipe for homemade country blackberry country style wine and you can adapt it to any fruit you have.
Every summer we have an abundance of wild blackberries growing around our
homestead, so many that there is no way I can possibly pick them all. This
summer I picked over 5 gallons of berries and although we both love crisps,
cobblers and all those incredible fruit desserts, our freezer just wasn't
going to be able to hold all of those berries.
Wine became the logical choice. I froze large bags of berries before
preparing this batch. The freezing process breaks down the cellular walls of
the berries rendering them even sweeter than they were when picked off the
bush. This blackberry wine recipe is easy and totally made from what I have
in our little cottage.
Ingredients:
32 cups blackberries
8 cups non chlorinated water
8 cups white sugar
You may also need raw honey or apple cider vinegar as a starter.
Directions:
Add berries into a large clean pail. I like to smoosh them a bit to get the
juices out. Add water and sugar and stir thoroughly. In the video I was
hoping that I wouldn't have to add a starter to the wine, but because I
always wash my fruit before making wine I also wash off all those natural
yeasts that usually start the fermentation process. After a couple of days I
didn't see any signs of fermentation, so I added a starter from a previous
batch of elder flower rhubarb champagne we had made. I had a saved a small
jar of champagne from the bottom of the pail. If I hadn't used this I would
have used 2 tbs raw honey or 2 tbs apple cider vinegar to get the
fermentation process brewing. Cover the pail with a tea towel and store in a
warm place. Stir your wine 3-4 times a day.
After 3 days lots of bubbling action was happening. On day 5 we siphoned the
wine into large jugs and capped the tops with balloons I had made really
small pin hole sized cuts in. This allows the carbonation to escape (so your
bottles don't explode) and prevents anything from getting inside.
5 days later (after most of the bubbling in the bottles had stopped) we
tested the wine. It was a bit too dry for us, so we siphoned the wine into
the pail again. We siphoned instead of poured because we didn't want any of
the sediment from the bottom of the jugs to get flushed back into the pail.
We added 1/4 cup more sugar and poured the wine into clean sterilized
bottles.
In order to stop the bubbling/fermentation/carbonation of the wine we
pasteurized the filled bottles in a cold bath canner that was 1/2 filled
with water. We then topped each bottle with a piece of tin foil scrunched
around the top. This lets the bubbling out of the bottle while heating. If
they were capped they could burst during the pasteurization process. With a
digital thermometer inserted into one of the tin foil tops, we started to
heat the wine to 74 degrees C. Once the temp was reached we held it there
for 15 seconds and tested all the bottles to see if their internal
temperatures were 74 degrees C. Once that was reached we removed them from
the canner and let them stand on the counter until cooled. Then capped and
refrigerated.
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Of course we would love it you would take a look at our website www.ourthriftycottage.com where we have full recipes and tons of other helpful information.
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15 сен 2021
