🍷 How To Make Easy Homemade Wine 🤩 Making Blackberry Wine👓
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- เผยแพร่เมื่อ 1 ก.ค. 2014
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If you've ever wanted to make wine but thought it was too complicated, then you need to watch THIS !
I usually wait 4 to 5 months before I strain it.
I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE:
amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT.
You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2.
Be Careful...!
alan
I'm going to show you how I made a batch of easy homemade wine... And... When I say easy... I mean EASY. I even give you a look at the fermentation process a few days later... man... it's percolating !
There is no need for a hydrometer, carboy, fermenting chamber or airlock. Heck, I didn't even need to buy yeast! The fruit has it's own yeast in it naturally, and I'm just using its natural yeast to ferment. The ingredients are simply fruit, sugar, and water.
In this case, I'm making homemade Blackberry Wine, but I could have used this method to make apple, grape, pear, peach, strawberry, muscadine... probably just about any kind of fruit wine.
Now, to be sure, I'm not expecting any winemaking awards or Ernest and Julio to hire me any time soon, but it WILL amaze my friends and family.
So, check this out... but try this AT YOUR OWN RISK... some have said the bottles could explode !
Take care,
alan
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I am a wine-maker, this will work but if you do it please keep your lids loose. Also, if you do a lot of jars keep in a well ventilated area - carbon dioxide is bad juju. LOL!
foxfirevalleyvineyrd what’s the alch % on this
They won't produce enough CO2 fast enough to be a problem.
All depends on the yeast and the sugar two pounds of sugar to pound of fruit and a good wine yeast will give you about 18 percent abv
And it will taste a lot better then wild yeast the brew shop I use sells it for 1.50 a package which is enough to do a five gallon batch you can buy it on ebay also
@Nick Pascale I agree with the exploding thing. What I was commenting on was the ventilation thing. Some jars of wine leaking CO2 isn't enough to be dangerous or bad "juju" as OP said. I've several jugs (4L Carlos Rossi) fermenting in my bedroom. There is enough air flow anywhere in a house that you'll be safe from CO2 from wine.
I put a coffee filter and then the ring on top for the "bubbling" phase, then change to a solid lid when it settles down. The coffee filter also protects from gnats. Cheers from the Oklahoma Grandma!
how long will it take for it to turn into wine?
@@abhvgas Scan the net for recipes is my best advice, every one has a different finish time...good luck with your brewing, Oklahoma Grandma
Thanks
Hey, I'm in Oklahoma, too. Hello, neighbor!
@@lisakukla459 I miss Oklahoma 💔
Hello Texas prepper 2! We wanted to make some black berry wine 3 years ago and we found your video. This is the only method we have used to make wine and it works beautifully. We live in the Pacific Northwest so we have a ton of blackberries every summer. I want to say thank you for these instructional videos! We have also made strawberry wine which was mighty fine! We actually busted out a jar of blackberry tonight which inspired me to watch the video again to freshen up on our winemaking. To filter it we just rubber band a dish towel to a big bowl pour it out then squeeze the towel and discard the berries. Guess we’re not picky we like the extra berry flavor. Thanks again so much you’ve changed our lives forever ❤️
Wow... such kind words.
I'm glad I could help, and YOU'VE made MY day !
Pnw me too:)
Blackberry wine is the only one I will drink. I love blackberries. I grew up on blackberries and I guess I’ll grow old on them now. Thank you so much. Have a great day. God bless you.❤
Could you use fermentation lids to do this?? Would that be safer than allowing the lid to buckle?
A variation. Mash the berries. Get those juices into the mix.
You are running off the natural yeast on the berry skins. Sometimes that tastes ok, sometimes it doesn't. What I do is add the mashed berries to the boiling syrup and let it all boil together. That kills the skin yeast of course. Then I let it cool. When it is cool, then add a packet of yeast, stir, and pour it into your jars. Also don't cinch the lid down so tight and the bugs won't get in, but the gases will escape without buckling anything. After fermentation, use a funnel and a clean cloth and strain the wine into the drinking jars. Save the mash (you can freeze it) and use it again with more fresh fruit for the next batch. Kind of speeds things along.
what kind of yest did u use
+billy bob
I didn't use any yeast. The berries (and most fruit) has it's own yeast on the skins. If I do in a 5 gal carboy, I do use yeast... but I have several kinds, so not sure which one to tell you.
How's is the taste between adding yeast and natural yeast from berry's is there a big noticeable different in the taste
+billy bob I'm sure there is.... but I'm not much of a wine taster... so I can't really tell the diff...
OK thanks again
To avoid the bottles exploding due to pressure, don't put the cap on the mason jar, Instead, use an airlock if possible or If you don't have one, stretch a baloon over the lid so the gas has to go into the balloon. Then, poke a needle size hole on the tip of the balloon. this will keep bugs, and stuff out while allowing the gas to escape. If the ballon you have is too small to stretch around the mouth of the jar, then you could do this recipe in a gallon milk jug since that has a small mouth (cleaned and sanitized ofc).
I made wine for my first time. Used white sweet table grapes that we grew. But used a rubber glove on top threw fermentation. Then switched to the lid. Let set for 5 months. It was delicious & 13% alcohol. It seemed to get stronger as it set in my craft for a few days in the fridge. Saved 1 2q jar for 9 months. We just shared that at 4th of July party. It was 30% & SO DAMN GOOD !!! I can’t wait for the grapes to get ready to make more and will be trying pear & every fruit I can get 😃. Thank you for the super easy DELICIOUS RECIPE !!!
Good to hear of your success.
Also, glad to hear you relieved the pressure by using the glove.
OMGosh... First I find your video on the Cattle Panel Greenhouse... Excellent
NOW.. I have found your video on how to make Wine.... "Praise the Lord"
Many many years ago we did this... I'm 67 and like I said, many years ago.
I have been praying to find someone who knew how to make wine like the old days without all the MESS...
Thank you and your family from Texas ... "Hi" from your Neighbor next door "New Mexico"...
Thank you
Thank you
Thank you
You're welcome!
My grandparents made this during prohibition. I still have the hydrometer as a family heirloom which I proudly glued onto the family crest.
My daddy always made wine this way, but he always barely tighten the lid, left it loose enough for the gas to seep out.
I put my lids on loosely.
Your Daddy was smarting than this guy.
I'm going to try it.
Im going try this out. I make homemade beef jerky at home and this will work out perfect with it.country jerky country wine.gotta love it
Charles Johnson Yea. He was real smarting.
My uncle and me tried this. After 4 days everything was going fine and dandy till my uncle ran out of alcohol and drank all of what we had made. Needless to say he has an alcohol problem. Thank you.
My first batch of grape wine, different method with yeast, was 4 gallons. I tried to save a small bottle for my friends. It was so good, I couldn't save it. Drank it all.
This 👏🏼 is 👏🏼 exactly 👏🏼 what 👏🏼 I’ve 👏🏼 been 👏🏼 struggling 👏🏼 to 👏🏼 find!
Glad I could help.
I usually wait 4 to 5 months before I strain it.
BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: th-cam.com/video/nW6T9Yp6vuM/w-d-xo.html
If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan
Again... Try the new, easy wine method I linked to above. You'll like it a lot better!
I'm from Louisiana and watching this made me excited. I gotta try this.
oh ya..and for the first week leave the rings on the canning jars very lightly screwed on so the co2 can escape. After a week or so fermentation will slow down enough to tighten them, If a slightly sparkling wine is desired.
If you're wondering why you don't have to use yeast, it's because fruit naturally has yeast growing on it. I would suggest you just make some simple air locks out of hose and a jar of water. You wouldn't have to worry about bottle bombs anymore. Good way to make them. I will try a gallon batch like this but I'll drop some yeast in it and put an air lock on it. Happy drinking my friend
thanks
How much yeast for a half gallon mason jar?
Gavin Bomber I know some people won't like this but I make all my wine with bakers yeast, a pack for a gallon so I'd put about 1/2 a pack (maybe a little more) for a 1/2 gallon.
how exactly do you make the air lock?just make a whole in the lid and stick a hose on it then put the other end of the hose in a jar of water?
David Carter that's the easy way yes. Just drill a hole in the lid the same size as a rubber hose, stick the rubber hose into the hole, stick the other end into a jar of water. The gasses will travel through the hose and out into the water. You may need to put some kind of sealant around the hose and hole in the lid but if you don't drill the hole too big it shouldn't be a problem.
When adding hot water to jar, first place a stainless steel utensil inside the jar it will act as a heatsink preventing cracking.
What a great tip ... Thanks!
when I was a kid I remember my grandmaw making this with mulberrys, she had the cellar full of these jars in the summer time then come labor day grandparents and neighbors were sippin away having a good ole time getting tipsy
Great story !
I just got done with this. It was great. 6 months mine was 5℅. It has now been a year since I made it and it is 15% and tastes great. Thank you so much for the info.
I’m going to try this with elderberry
I have tons growing wild in the far back of a property. They are covered in powder which I learned was the yeast needed to make wine.
I’m gonna give it a go!!
Let us know how it goes
You my friend are VÉRY BLESSED. Make you some EB syrup too. It is very expensive.
The natural yeast may or may not make tasty wine when you are done. If it is not good, you can add the fruit to sugar water when you boil and that will kill it. You can then add yeast that works better.
elderberry wine,is delicious,been making it for years.
black raspberry wine and elderberry,are my favorites to make.
Homemade wine will give you a good buzz. I make it. I just picked some crabapples today and was looking for a recipe when I seen yours. My buddy has blackberries and I'm going to pick some tomorrow.
Just make a pinhole in the lid. In the beginning, you can drape a towel over the jar to keep stuff out. As it starts to ferment, though, the amount of air/gas coming out of that pinhole will be enough to block out incoming stuff. I would *not* advise doing what's in this video unless you have time to release the air from the jars every day (just unscrew the cap and let out the fermenting air). And as he stated in the annotations, don't fill the jars as full as he did in the video; that definitely wasn't enough headspace for fermentation.
Good video. I would add that if you have a nice dark basement and a rubber tote to store them in, cover them and forget them for a few months. This stuff is pretty strong. And you are correct to leave a couple inches from the top.
Love the simplicity. My mom said my grandfather always had jars fermenting under the kitchen sink. I am sure he did not have hydrometers etc but he sure did have wine. I'm getting out my mason jars now. Thanks for the post!
thank you! we have a great blackberry patch, and I'm 'bout done with jam, pies etc. I'm going to follow your recipes. I'm making blackberry wine! yeah!
I made this and I gotta tell you it's so good. I just used a pound of thawed frozen blackberries and didn't fill the jar up so much but I'm really happy with it! I chilled mine and can't wait to show it off to the family
Great job!
This is a wonderful reminder of what you can do. Winter will come come again and there may be some blackberry wine. I can't wait to see how it turns out. Please let us know how it turned out. Thank you for sharing.
Finally I can use my food stamps for booze.
😂
Lol
😂
I related to this too well...😂
I used to do that, I'm not proud of it, I was in my early 20s and only had getting drunk on my mind all the time
This is very informative. I've wanted to try making my own wine and this is perfect.
Especially all of the helpful comments.
That's a great and very useful recipe! Thanks so much for this. It buckled because it's fermenting. You can use potassium sorbate to fix that problem
gosh I wish I saw this video last weekend.. I had 50 lbs of blueberries that are now syrup, jelly and frozen. thanks for sharing your videos :-)
Thanks a lot for your videos. I am currently setting up blackberry beds and propogating cuttings in a misting bed thanks to you. After watching your propogating vids I found a u-pick owner who bartered my weeding and pruning labor for all the cuttings I wanted! This old-timer was telling me how to make blackberry wine with this same method, except he uses surgical gloves over his jars to let the pressure build and escape without allowing air to enter. "When the glove goes limp, you got yerself some wine". Keep up the good work. We appreciate you.
Excellent score on the cuttings!The glove trick sounds GREAT... I sometimes use a condom when doing a 5 gallon corboy, but didn't think about a glove for the larger mouthed jars...I may have to try that... and do a Vid :)
TexasPrepper2
I bet that looks interesting ;) You could also rinse out a balloon really well and use it as a cover for your carboys.
Someone might have mentioned this, but added sugar has little to do with sweetness. It only affects alcohol potential. The yeast will consume available sugar up to the point where the alcohol nutralizes the yeast. Any sugar over that will be sweet or later consumed by the yeast when nutrients are available. I found this out when I made my first batch of applejack and added a bunch of brown sugar. The result was a very tart, strong drink. About 15% abv as all of the sugar was consumed by the yeast. Lavin EC-1118 ( alcohol tolerance about 18% abv). Some strains of yeast may not be able to consume all of the sugar before being tapped out. Then the residual sugar would comtribute to sweetness.
Brock Unruh Great observations
TexasPrepper2 FYI I have Strawberry, watermelon, and peach put up this way. I also made peach melomel by subsituting honey and water as 1.095 sg for the sugar water. It's been a month and a half of hard waiting. The mead and applejack already got "sampled."
Brock Unruh How long did it take your wine to finish?
It stopped bubbling after a few weeks or month. Its still ageing. Havent strained it and racked it yet though
+Brock Unruh interesting points ,if anyone else wants to learn about how to make wine from fruits at home try Corbandy Tasty Wine Crusher (just google it ) ? Ive heard some super things about it and my m8 got cool results with it.
Thanks. So simple!! My husband and I made some from peaches and homegrown grapes. Thank you for the video.
You are right it sure looks easy to do. Blackberry wine does sound good. I had a friend who made home made wine, but he used yeast in his. What he did was use a balloon around the lid. He held the balloon on with a good size rubber band. The balloon would build up with gas and he just pulled on the band and let the gas out once in awhile. Guess you could do the same thing, and no chance of a jar breaking. Neat video...... thank you.
I have moved them outside, and will loosen the lids a little. I've done
this several times with no probs, but these blackberries seem to really
be building up some pressure...I also added an annotation to the video
addressing the safety concerns...thanks for the comment
....discovered this by accident with strawberries. it was so GOOD! 😋🍓. I didn't add sugar at the time and it was pretty sweet just like that. Tasted like SODA
The sugar will not make it sweeter it will only turn into alcohol
Mary Jane it feeds the yeast and yeast eats sugar, and basically farts out CO2 and alchohol
Thank you so much. It looks so easy and I can't wait. I start a batch tomorrow. :)
That's for sharing the very end over pour! These are the lessons handed by wisdom or trial and error :D
I was raised on a tobacco farm in the 50's and the older farm tenant farmers ( sharecroppers) taught me how to make blackberry wine at age 14. Old black men that I loved, and taught me a lot about life. Give this a try when you get a chance, STRONG and will taste delicious.
5 gallon bach
about 2 gallons of blackberries
5 pounds of sugar
fleischmanns yeast 2 packs, or yeast of your choice
a 5 gallon stone or glass jar
directions
crush blackberries in your hand, with rubber gloves on and add to jar
mix 5 pounds of sugar and water on stove and add to jar
let cool and then add yeast and stir well.
place in a cool place like basement ,just not a hot place
cover with cheesecloth or clean cloth with a rubber band around it and let sit for 4 or 5 days.
When removing wine, use a clear siphon hose and remove wine to another container,keep hose a few inches off of bottom to avoid mother ( berry remains)
also filter again for clarity
This will give you a lot of great tasting wine, with a alcohol content above 10% if done correctly. Put in containers and store in a cool place.
Great comment and great recipe/ instructions.
I'll KEEP this for later reference :_
thanks!
sometimes home made wine is better than store bought
entrim its a tad healthier
@Jim Halfpenny oh, don't bet on it bud!
@@lisalisa1435 Wild yeast generally gives an alcohol yield of around 5%. That's okay for a beer, but it's laughable for a wine. It's a cool experiment and a cheap way of getting *some* booze with zero money and minimal equipment, but considering that you can buy yeasts that will get you up to 15% abv for a song you might as well do it properly.
@@FunkyFyreMunky cheers!🍷
Just finished my very first batch using your video as a guide. Pretty excited to see how it turns out!
Also, is there any risk of botulism with this?
So I'm noticing that mine isn't bubbling at all like your was in the video and it's been about 4-5 days now. I've also noticed some mold growth on the fruit that is floating at the top. Is that OK?
Zack T Not sure... mine started really bubbling immediately. On one batch that I did in a 5 gal carboy I had something floating on the top that looked like mold, but it turned out OK. Can't say for sure on yours, though... again... do this at your own risk...
After watching several of your videos, I just attempted my own cherry wine. I only used pitted cherries and sugar blended up in my vitamix. I poured that mixture into a very thich glassed milk jug. I do have a vacu-lock. I hope I'm as successful as you. Wish me luck.
Tabatha Evans updates?
Tabatha Evans howd it go
Too many tannins. :-( Very bitter. other than that it's got a nice little kick and nice flavor under the bitterness. Any tips for fixing my problem?
Tabatha Evans no sorry
bitterness is either from an unknown strain of bacteria or because you boiled something and made tanins.
You can drill the lid and put in a drilled stopper and an airlock for around $2.50 a jar but they're reusable. There's always the balloon with a pinhole trick for bottles with narrow necks if you want to skip the airlocks... you won't have to worry about exploding jars anymore.
Hey' just made my first batch today! Some strawberry and peach. By chance can you do a video of yours after the 4 months and how you strain it and the taste test thanks! Looking forward to trying it
TheGardnerj23 Soon... I hope...
Thank you for sharing!😀 I watched you 2 years ago making wine. Now I HAVE THE TIME,😷 I'M READY TO DO THIS! 😍
If you try this... I highly recommend you loosen the lids or use an airlock like these: amzn.to/2RyA8Mm
There have been instances where jars burst because lids were too tight.
You can also use a (non-powdered) latex glove over the lid to expand with the released CO2.
Be Careful.
Alan
I usually wait 4 to 5 months before I strain it.
@@BIGALTX I made 2 half gallon of grapes with pineapple in mason jars and 2 cups of sugar each. After 4 days. It's finally turning a dark color It's still cool here ( 50 to 60 degrees in the day. Average 30-40 degrees at night). I covered it with a dark towels inside of the house. My jars did not buckle or popped. Should I sit it outside I'm I making wine or vinegar?😲😆
THANK YOU SOOO MUCH! LOOKED ALL OVER FOR VIDEO FOR ONLY BERRIES,SUGAR AND WATER!!
Got me with the fly drinking hahah
I want to fly over to Texas (from Australia) and drink wine with you and listen to you talk all day long...
That's the best offer I've had in a while ... You made my day !
:)
Salt Oppp when i ...texan...flew to hawaii for my birthday...all the locals gathered around me at the pool to hear my texas twang...it was hilarious😂🤣😂🤣...what a blast we had...maui wowie😑😗
I want to fly from Miami to Texas, I have a thang for southern ers ;)
I tried making this for an Italian dinner night with my family and this is amazingly easy
+Seriesia
4 to 5 months... or longer if you want to...
We're making peach, grape-raisin-cherry, and experimenting with oranges. We did it pretty much the same way, except we're in the bush, living in camp... We did some Mason jars as well as a few 5 gallon buckets. So thank you for the instructions 💜 Wish us luck
I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT.
You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...!
Alan
Thank you for these tips Alan💜
My mom did this every summer,but she tied a piece of chese cloth over the top and then in late Oct. put the tops on loose,then in Dec she would screw the tops down tight,It had to sit foe a year.
I bet that was good and STRONG
I bet this is bullshit.
@Richard Smout I bet your prick, not my prick. I'm keeping mine.
Thanks, you answered my length of time question. 😊
@Grwmkegthr LAstname ,
Many homemade wines are drinkable at about 4 to 6 months. However , many will improve ( get better ) if left to age to about a year total time. By then , most are about as good as they will get. Once in awhile there will be a wine that will continue to improve beyond that time. As far as I know , there is no way to determine this ahead of time. Mead can be rather slow. Mostly , my Mead has taken a year before they were ready to bottle.
I just got about 15 pounds of blackberries and had no idea of what to do with them. Thanks a lot for video, I'm going to try this tonight. Cheers!
How did it turn out?
thanks veyr much for your response, i also seen and watched part 2 very informative. i would to see a video on what you use on killing the grass in your blackberry rows, how much of the spray and the spraying of the beds some time. thanks for all the great work keep it up.
I used to make wine years ago in 5 gallon carboys, everything from apple to sparkling apricot. Since I'm not much of a wine drinker anymore, I stopped making it but I did buy some unfiltered, unprocessed (raw) apple cider and put some of it a mason jar, added a tiny pinch of bread yeast and covered it with cheesecloth. About a month later I had a nice apple wine.
This man sounds just like Matthew McConaughy.
Omg he does
He does
I had a relative teach me how to make sparkling prison wine using several varieties of fruit and bread. it was good lol
can you make video please?
Mina Mouse take 20 oz bottles fill them up with juice and fruit and sugar put a quarter of a slice of bread and let it sit for about 2 weeks! The yeast in the bread will turn the sugars to alcohol! It's better to just use the yeast but in jail you don't have it so you use bread!
Very informal and thorough video. Much better than 95% of the homebrewing videos on TH-cam. Thanks!
Wonderful job thanks for sharing such an easy efficient way👍
Can't wait for the taste test :) Wonder what the alcohol content is in something like this. Never made wine before but this looks like something that would taste delicious, ice cold on the back patio on these hot summer nights in Texas.
Don't crank those lids down real tight. That way the co2 can escape but the air can't get in. Then you don't have to worry about exploding jars. If that lid starts to buckle out then the screw cap is too tight.
Great video!
Yep... I've loosened the lid a little...
I just discovered this video and was curious if it was really as simple as it seemed. May have to try this sometime; sounds really good.
If you try this... I highly recommend you loosen the lids or use an airlock like these: amzn.to/2RyA8Mm
There have been instances where jars burst because lids were too tight.
You can also use a (non-powdered) latex glove over the lid to expand with the released CO2.
Be Careful.
alan
I made this a few years ago but it was really sweet, so I left the other jars and forgot about them. I opened one this month (3 years later). I was really good!
Cool !
a trick with the gnats and flies is a box fan blowing across your open containers.
Love the idea but i don't find where you said how long the process takes.
The longer the better... but it should be wine in about 4 or 5 months
I have moved them outside, and will loosen the lids a little. I've done
this several times with no probs, but these blackberries seem to really
be building up some pressure...I also added an annotation to the video
addressing the safety concerns...some are saying that these could explode:(
Yes how long should u let.stay in jars
I can make wine in a carboy in like less than 2 weeks, but the longer it sits, the better
Can't beat good home made wine!
i had a dream years ago about using boxed wine bags for my cooler. in my dream i put water in them, froze 'em and took them on a trip. it worked in real life so well! kept the cooler cold for three days with no soggy food mess!
I have a box-wine bag in the trunk of my car... just for water, if needed.
I need to do a video on that
If you put the lids on Loosely and barely screw the lid on, that will keep the knats and the AIR out. You''ll be able to tighten the lids after the fermentation slows to a crawl. At least that is how I make wine when I don't use carboys and air locks and all that useless fancy stuff.
His accent sounds respectable for sum reason
You gotta crack the lid once a day if you don't have the bubble airlock. You can also push the fruit down or they have weights to lay on top that keeps it down. And I think the skin has the yeast. So if you juice you might want the pulp in for the first week.
I plan to make some like yours this coming Monday. Thank you
I didn't mention in the video, but I usually wait 4 to 5 months before I strain it.
BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: th-cam.com/video/nW6T9Yp6vuM/w-d-xo.html
If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan
Again... Try the new, easy wine method I linked to above. You'll like it a lot better!
I use jugs and balloons! Its a whole lot neater!
Esther Johnson that's a genius idea.
Thanks for the tip!
Esther Johnson I’ve also always used a gallon milk jugs with a balloon with a pin prick in the top secured with a rubber band.
Could you explain the ballons...I've never made wine before
Or you can leave the lids a bit loose for the gas to escape
I'd either juice the berries first or make a slurry in the blender.
A little bit of blackberries, cherries or elderberries goes a long way if you mix them with apple juice.
BTW, airlocks and packs of wine yeast [not bread!] are only about a dollar each and a pack will make a 5 gallon batch.
You finish with a good quality, uniform product with a much much less risk of getting a bad batch.
@@micwell2247 ...they are used to let the gas escape but stop bugs from going in.
Hey guys, my uncle and grandmother use to make wine as do a few friends now make wine. Keep the volume about 2 inches from top. Use a smaller neck bottle. Buy some punching ball balloon and secure it to the top of the bottle with a zip tie. This will keep flies out and allow for gases to escape into the balloon. When balloon goes down, wine is done. Now I HAVE NOT done this myself so what I'm sharing is from my child hood. But the bottles never blew up either :)
Good advice... someone else just commented about using surgical gloves for the jars, too...
Hey, that's a good idea, cheaper too. After seeing your video, I can understand why they were called mini bombs. :)
How long did it take for the balloons to go down?
When your a kid and not allowed to drink the stuff (as my uncle put it) I didn't pay attention to the time line. Sorry.
Should I wait the whole fermentation process for the couple months before I strain it for the first time? Or should I strain it in like a month and add sugar water and cover it again? thanks!
My grandfather made wine much the same way. He used classic one gallon glass jugs with a ballo0n on top to catch the gas. For his base he used frozen Welch's grape juice concentrate.
"I perfer sweet wine." Lol
Kool aid jammer head ass
@@ckjr1000 this comment made me fall over!!!🤣🤣🤣
I recommend visiting the homebrewtalk forum. I also recommend paying a visit to your local home brew shop. Doing it right isn't that difficult or expensive. I use 4 liter Carlo Rossi jugs for fermenters. Airlocks and stoppers are really cheap at any home brew shop or the internet. A hydrometer is a nice tool to have so you know how much alcohol is in your wine. It's not a 100% necessity, but I like using one. Wine yeast isn't that expensive and will give you a higher quality wine than using wild yeast. I like using the Red Star Premier Cuvee. It's a neutral fermenter, so I don't have to worry about how it will affect the flavor.
I love this guy’s accent lol! 6:50 “Go ahead and make you some wine!” 🤣
Neon Kurls
Accent...?
What accent...?
😎
Thank you. Im going to try this in the future.
If you DO try this… I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT.
You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...!
Alan
P.S. I usually wait 4 to 5 months before I strain it.
"We'll leave the light on for ya."
Wine is divine but licker is quicker!
lls
liquor*
Dale Durbin not for women
False wine will hit you out of fucking no where
Brandon Muller damn! 24 idiots thought the guy couldn’t spell liquor. #missed it!! #its a saying buttheads
Hey Brother! My pappy give me his recipe when I was a little younger, I always used an ol timey moonshine jug( the one with the finger loop) I've always had good luck with a big party balloon and a rubber band around it once all ingredients are incorporated. 21 days from start to finish. I'm from Mississippi so pappy has a good recipe.
The balloon helps it breathe by the way. It dont ever pressurize so you ain't got to worry about it exploding. Just set it and forget it for 21 days
I may try the 'ol balloon trick.
thanks,
alan
homesteadadvisor.com/
Thanks for the video man. I can't wait to make my own.
No prob. Good to have you around.
We did this with our own raspberries...it’s amazing! Our new favorite wine for sure 👍. We did use half a packet of wine yeast #1118
That is awesome!
You have a lot of great videos and have inspired me to make a nice sized Blackberrry patch this past spring. It was a huge success, thanks!
I am a homebrewer and wine maker by hobby and will have some blackberry infused beer soon plus and wine to drink this fall. My questions or suggestions are, why not measure your berries then crush them into juice and add them to a 1 gallon jug with a small neck, add your syrup and then place an airlock that you can buy online from any brewing store for less than $1.00. At the same time buy a couple packets of wine yeast and use that. Reason being as the yeast eats the sugar from the berries and syrup it converts to alcohol and co2. The co2 can escape the airlock not making the lids pop or possibly exploding a jar and not allow oxygen to get to the wine and oxidize it. Using wine yeast the fermentation will happen much faster. Also, the yeast should eat all the sugar leaving the wine dry so if you want a sweet wine, you would add a very small amount of potassium sorbate to kill any live yeast after primary fermentation and then you can add a simple syrup to your desired sweetness. You can then transfer the wine from the gallon jug to jars of any size.
thank you again for all the videos.. I truly enjoy them.
Thanks for the comment. I DO have carboys, air locks, hydrometers etc... but I was trying to show an easy easy way to make some for folks that don't have all the wine making gizmos... but even thought I have most of the gizmos, I'm NOT an experienced winemaker... just a duffer. Glad your berry patch turned out OK... and glad I could help.How big is your berry patch?
I do the same I make homebrew but I think homebrew is a lot stonger
At the beginning of this year we moved out of Auckland city to a place with HEAPS of wild blackberries, where our pasture meets our native Bush.... great idea for the excess! (what doesn't go straight to our bellies).
@@BIGALTX How long does it take to make the wine?
@@sheilacryer1810 4 to 5 months
I used your recipe last year & made white grape it was oh so delicious.
Sounds great!
this was so simple. Thanks
u need an airlock. (u can use a plastic bottle and a bit of air hose)
What you have essentially made is a time bomb. But no one knows the time.
Jesus does.
Hi I just wanted to let you know that I've tired your way of making wine using up our overabundant crop of blackcurrants last year (I left them for a full year ) and OH MY an absolutely lovely batch of flavorful wine thanks a million for posting up your video with nothing else but fruit and sugar syrup I got a wonderful wine it's going to be a popular one !
Good for you!!
Glad to help
Thumbs up from Oklahoma! Thanks for the video.
Nobody makes alcohol better than the Southern boys
interesting points ,if anyone else needs to find out about how to make wine from fruit try Corbandy Tasty Wine Crusher (do a search on google ) ? Ive heard some decent things about it and my mate got excellent results with it.
Im from east Tennessee... when i was in the army in 2009 they sent me to ft. hood TX in one of the Cavalry regiments. I cant fucking stand Texans and their attitude. In my platoon We had one guy from the north Carolina mountains and one from Mississippi, then there was me.. the rest was from Texas. their just a bunch of smart ass mother fuckers that might as well be from new York... and Texans are not real southern boys.
And most of the "outlaw cowboys" who made the west famous were former southern confederates who went west after the war... and Texas is just one big joke compared to the the REAL western states.. people in the south never think of Texas when they think of "western lifestyle" and they sure as shit are not southern.. just overrated prima donnas
Sounds like some boys from Texas may have left a bad taste in your mouth. Maybe you should stay off of your knees when you go there. Let me guess, it was Valentines day and you wound up with a sore throat after a night of partying in Austin.
really? that's your opinion after my post? so you're saying Texas men are gay? not one man from Texas that i served with was gay, they all were married as i was the only 18 year old in the platoon and i was unmarried.
I\'m not sure but ,if anyone else wants to discover how to make wine from fruit try Nadazma Fast Wine Helper (Have a quick look on google cant remember the place now ) ? Ive heard some pretty good things about it and my cousin got amazing success with it.
In Canada, that much fruit costs the same as a regular bottle of wine. I will have to use koolaid
Growing blackberries is cheap. One plant will grow a lot of berries. The roots expand and many new plants will pop up. You can move them to wherever you want. I started with one and within a few years was selling them to the local fruit market, 300 pints one year plus 20 gallons of wine. Make sure you get a thornless variety.
Time to make some chili pepper wine
Got about a thousand blackberries in my back yard. Going to try this method.
Wow they look great!!!
What's the indicator that it's ready?
It will slow down the bubbles then all the sugars will be eating up
Thanks!
And he said to him, Every man at the beginning sets out the good wine, and when the guest have well drunk, then the inferior. You have kept the good wine until now !!! John 2:10 NKJV
We must be willing to turn from sin to receive Jesus forgiveness , and to know and live out his teachings. He who does the will of God abides for eternity. 1 John 2:17 Fall in love with the Word of God !!!
Yeah so this is just a video on making home made wine, preacher man. Calm down
I like this guy's voice. It sounds cool.
Well.... thank you!
alan
homesteadadvisor.com/
I like seeing folks make wine at home. I'm not partial to blackberry wine, myself, though. The couple of times I've had blackberry wine, it had an almost peppery taste to it. I would like to try and make some blueberry wine. Currently, I have 2 1 gallon bottles of hard apple cider going right now. Mmm...
you keep putting things about it exploding. why don't you just say release the pressure every day or pop a hole in the top and put a bag over it. it will explode it the pressure cant be released its common sense.
Mason jar lids seal under vacuum but vent under pressure.
I went to jail one time and my hootch turned into vinegar. I didn't mind; I drink vinegar straight.
i had plenty of bottles bust on me but you look pretty safe because it looks like the top would pop off first.
I just strained my mixed fruit wine. It is wine. Not as sweet as I would like, so I will back sweeten it. It did turn out though. I am hooked!
hahaha... easy to get hooked.😎👍
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