Must see “how to” brew Blackberry wine, pulp fermentation
“How to” make Blackberry wine. A fermentation on the pulp. Easy step by step instructional video on the processes for the first week or so (up to but not inc…
24 Responses to Must see “how to” brew Blackberry wine, pulp fermentation
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When you add the additional sugar/water solutions, what is the ratio of sugar to Water that you add typically? Thanks!
B Charron
August 21, 2013 at 4:25 pm
what did you do with the seeds? Did they remain at the bottom of the pail when you syphoned it into the demiJohn? Thanks!
B Charron
August 21, 2013 at 4:46 pm
Did you say that I can substitute the juice of two lemons (or limes?) instead of the 1 tsp of tartaric and 1tsp of citric acid? Thanks!
B Charron
August 21, 2013 at 4:49 pm
How much boiling water did you add at the stage where you are killing the wild yeats and critters or does that matter? Thanks!
B Charron
August 21, 2013 at 5:21 pm
Is that 2 Imperial Gallons or 2 US gallons? thanks!
B Charron
August 21, 2013 at 5:23 pm
This is my first year making blackberry wine. I was wondering, why is grape wine more popular than berry wines?
naomi chambers
August 21, 2013 at 5:46 pm
just curious about the boiling water how much did you use for the berries and how much for the sugar mix
trip741
August 21, 2013 at 6:44 pm
Great little informative video, I have just seen my first ripe blackberry today so getting ready to follow your recipe, this will be my 3rd year making blackberry wine but stepping it up this time and hope to make about 200 litres, some blackberry and some elderberry but bottling has always been a problem, space, storage, sterilisation…. this time i will be using 5litre bag in a box I found searching the internet. Thanks again. Darrell
Darrell Price
August 21, 2013 at 6:58 pm
Hi Critter this is my 3rd year of making blackberry wine from following this video, last year I made 8 gallons hopefully this year I will make alot more. Please add some more videos and I for one really like the music.
MrFergusferret
August 21, 2013 at 7:09 pm
Good basic wine recipe it is almost exactly like the one I have, which is very easy for a beginner to make.
SunShine92926
August 21, 2013 at 7:50 pm
Agree, music…meh…and taking lid off? What the….don’t do that!
AyeJayeLovernVermont
August 21, 2013 at 8:21 pm
Dumb
lynden knister
August 21, 2013 at 8:52 pm
THIS WOULD HAVE BEEN THE PERFECT VIDEO WITHOUT THE MUSIC. I couldn’t get through the first 30 seconds because the music was too obnoxious.
freejojoey
August 21, 2013 at 9:17 pm
Hi, thanks for this video! I’m now on day two of the process and have just added the pectolase. Unfortunately I’ve realised I don’t have any yeast nutrient and wont be able to get any tomorrow as my local brew shop will be shut…if I add it a day later than the yeast it’s self, should I just give it an extra day of stirring before transferring to demi-johns? Also – added about seven pints of boiling water yesterday as wasnt sure how much I should add. Have put a heat belt round the lot.
Nicolar Bell
August 21, 2013 at 10:11 pm
thanks for the info, I am totally getting into this now. I have 7 gallons or so of various different things, 3 different meads and 2 different wines. the wine had slowed right down in the bucket after only 10-14 days or so, so I racked it into 2 demijohns and a big handy bottle, the bubbling has picked up a bit, It tastes pretty good, quite dry, definitely alcoholic and fairly sweet still. I am going on a month long hike at some point in the next few days, so it has no choice but to sit.
ninjamatey
August 21, 2013 at 10:28 pm
Hey critterwines! thanks for the video. I have made the wine but now I need my fermentation tub for more brewing.. When i move it to the demi johns will i have to filter out the pulp out? it has been fermenting for about 10 days now and i can’t find any info on what to do next! any advice would be appreciated!
edjohnwinson
August 21, 2013 at 10:33 pm
thanks very much chumowski. i hope your brew turns out good. i also started 4 gallons this year. All is quiet now, the waiting has begun.
critterwines
August 21, 2013 at 11:27 pm
hi Ninjamatey, thnx for the comment. You need not use sulphites or any chemicals in your brewing. The main risk you run from omitting them is fermentation starting up again after bottling, & then having exploding bottles or corks being pushed out. To avoid this make sure the wine is fermented to dryness before bottling. Belt & braces … don’t use screw caps, do use corks, this way you have a pressure release rather than a bomb. Your quantities sound good. all the best with the brews!
critterwines
August 21, 2013 at 11:30 pm
surely the boiling water will deal with any wild yeasts just as well as anything else? Im new to this stuff, and particularly don’t want to use sulphites in my wine making, a friend of mine has a bad reaction to drinks with sulphites in them, and i would feel guilty letting him try my wine only to suffer from it. I have about 2 kg of blackberries, If I make a must with this and boiling water, I should make a gallon easily right? Im doing several different things, in 1 gallon batches, to start.
ninjamatey
August 22, 2013 at 12:01 am
Yeah… I turned the music down and then realize you started talking and then turn it back up and then rewind to hear what you said etc. It just got a bit frustraing:)
BirdOfParadise777
August 22, 2013 at 12:22 am
Brilliant video and I have just pitched yeast into a 5 gallon version looking to yield 4 gallon. Well done!!
Ivan Gregory
August 22, 2013 at 12:52 am
the vid shows how to make good quality wine, with vinosity, simply, repeatably, drinkable in months but be better if you lay it down. There are compromises to be made depending on the individual. This isn’t brewing for fanatics of any persuasion. If i wanted to make this wine without chemicals then i could, but if i only used blackberries, sugar and yeast then it would be a different wine, different balance of flavour, acidity, astringency and body, and lacking vinosity.
critterwines
August 22, 2013 at 1:22 am
if you don’t use stabilisers when you bottle then you run the risk of exploding bottles. This is not a problem with corks (as long as you don’t use a sleeve) cos the cork will pop out. you lose the wine but no damage is done. If you use screw tops then you’ll be in big trouble cos exploding glass is not fun. The risk is very small if you know what you’re doing, but big if you don’t. I’ve lost 2 bottles of wine this way and make about 300 a year.
critterwines
August 22, 2013 at 1:28 am
you can avoid using campden tablets at the start by using heat over time. but you run the risk of adding a cooked flavour to the product. Pectolase is an enzyme, not a chemical. it’ll help your wine to clear. clarity is the least important thing in my books but very important to new brewers who are often impatient.
critterwines
August 22, 2013 at 1:40 am