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Why does It have to be stirred everyday?

My garden is bursting with blackberries right now!

I would have dropped some pectinase in there at the start of fermentation. It breaks down the fruit and maximises how much juice you get

Hi, what is the steriliser you used? Thanks

Brilliant

😂..... 😮..... Finsk..... Syrliga äpplen... Blandat med rabarber..... 🦉🏆✍️✌️❤️🇫🇴🍞🍞🍞🍞🙃🤣

I came to the internet looking to make blackberry wine, and here you are Jon, meeting my needs in a very relatable, informative and no nonsense way. Really appreciate you taking the time to make the videos and plan to enjoy more of your channel shortly. Cheers and have a great one

Great job! Love the clarity in your illustration !

Ive just started making wine recently. I stumbled upon your channel. I like your approach to this wonderful hobby. I currently have 20 gallons of apple juice fermenting. I'm going to be distilling it using fractional distillation (freezing). I'm trying to drive the alcohol content up. It's certainly taking a long time.... it's still bubbling. I also have blackberries in proximity to my home. I've accumulated approximately 2.5 kilograms of blackberries and there's still a lot of fruit on the bush yet. I'm looking forward to producing a large quantity of blackberry wine.

Thanks dude

I am glad I watched. Gonna do the samething mate. Thanks!

Thank you I am just about to do this with elderflower’s ❤🙏

Hi John, thank you for this. I have a green plum tree in my garden so I'll have a go in the summer. I'm getting elderflower champagne going tomorrow!

Rock On from Western Kentucky 🫡

Homeboy definitely plays guitar! (Just saw his profile pic, he does). The nail comments are so funny

Hey great guide, i notice you don't use campden tablets or pectolase, are these not required ?

Thank you for all of your views and likes! Be sure to Subscribe and like this comment to help motivate me to upload more parts for this song! 😁🎸

Oh, you have to do the rest of it now 😁 Great lesson Well explained 👍

Thank you so much for this song, its my grandmother's song so I'm glad i can learn it :)

nice one HJ. Ive just harvested a good couple kg of blood plums and my neighbour has got some too. This may be a yearly thing if it tastes any good? Happy brewing.

Very, very good. Glad I stopped in. Thanks

Thank you for clearly illustrating the intro tabs, definitely easier to grasp after your lesson .Much appreciated.

All the best for the new year my friend.. Cheers 🎉🥂

Lid must be off for the boil so the DMS escapes and doesn't condense on the lid and fall back into the pot. Made the same mistake for my first brew ;-)

Wow. Kudos to you for trying your first batch of beer and putting it on TH-cam with the title "How to make..." 😂 In all seriousness, not a bad first attempt. You realised that boiling rhe wort gives you a higher OG. Nothing to do with extracting more sugars, thats done in the mash, but what you are doing is concentrating the wort. My biggest concern with the batch that you didnt boil would be that you havent pasteurised the wort so could end up with an infection. Hope it turns out alright for you though. It's a pretty complicated science known as biotransformation but the hops arent adding any more sugars, but certain compounds in them can release more fermentable sugars from the wort. They are also acting as a nucleation point for the CO2 already in solution which is why you're getting the foaming. Enjoyable video. 👍

How long was your primary fermentation? Thanks 😊

Hi, does primary fermentation need to be done in a bucket or can it be done in a glass jar?

I can’t with the fingernails. Jesus take the wheel.

🤔💭 I'm growing Chester Blackberry's .. Then I must also prepare some wine. But next year. We get locally grown strawberry wine in our 870 year's old countryside.

bro, just add the whole packet of yeast.. Also, crushing the crap outta the fruit? with a potato masher? better extraction of flavor. love to see how you press this!

Hi Jon im making blackberry wine from one of your videos. Im on secondary fermentation and its bubbling well but i have some scum at the top. I think maybe it wasnt strained enough, should i remove the scum or leave it?

In this video I am making my usual Bordeaux Red Wine, but with a few tweaks for 2023! This year I have lowered the strength of my wine to around 10-11%, this brings it into the territory of a dessert wine! I also used Caster Sugar as I was told this could enhance the flavour? I tried a small amount when I transferred the wine to a Demijohn and it tasted very nice! I also used Flash Pasteurisation for the first time! I usually use just boiled water from a kettle, but this method is a bit more technical and can help make a tastier and more stable wine! I'm very excited to see how this wine comes out!

Can u do a video of tasting your own wine ? Opening the bottle after 6 to one Year of storage.

What part of the house do you store it for three months fermentation?

Reminds me of a loved lost one thatyou😊

Greetings to you 🌷 I suggest that you try to make wine with forest raspberries in the way we do in Gilan,Iran it is very excellent and delicious

How long do you leave in bucket before moving into demijohn?

Don't fear the pectic enzyme, buddy....it's a natural product, and completely harmless. Use the enzyme, and keep hot water away from your fruit, and you will get your wines crystal clear. Hot water just allows the pectin to potentially "set" in your wine, and even pectic enzyme won't be able to clear it out. I gotta admit though, you have a pretty clear wine there regardless!

👍👍

hi therer is there a stage three, where you put your finings in for the clearing stage and where you put your wine throught a filter stage bottling thanks all the best ian

did you wash the berries first?

awesome today i will start making one. got myself a nice 2,1 kg of fresh plucked blackberries!

I'm wondering can you just use the juice (black berry); I separate the seeds from the berries to make my jelly.

Yeast can tolerate much higher temperatures ... In an ideal world a temp of 28 degrees centigrade is the ideal brewing temperature and up to about 35 degrees yeast is fine .... It's harmed at higher than body temperature ....

How'd this brew go with the burgundy yeast Jon? About to try making my own for the first time. Great videos, makes it really clear!

How long do you leave the berries in the bucket for the primary fermentation.

Would have been nice to see it be transferred into demijohn jar and also when the thingy majig gas release was added. For beginners and when or how the clear liquid in the glass thingy was added

Do you ever mash or press the fruit before adding the sugars and yeasts?

Hi Hairy Jon. Great tutorial. Do you have this recipe/ steps written anywhere for me to reference later?

Hydrometer reading should have been done straight after stirring in the sugar…