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!
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.
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.
+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.
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!
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 ❤️
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.❤
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 !!!
@@cherylvanderlaan2734 maybe I could have put the lids on after seven days, I’ll see if the ballon has filled in a week or so, if not I’ll put the sealing lids on
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
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.
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.
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).
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.
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.
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.
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.
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!!
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.
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.
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 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.
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
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
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!
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.
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 :)
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.
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
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.
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.
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.
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!
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.
@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.
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!
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
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.
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.
@@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.
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 :)
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!
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
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.
Yes, these things can explode from the pressure of fermentation. One thing to consider is to get some un-powdered, food grade gloves; poke a pinhole in the glove and use the glove instead of the jar lid. The glove will inflate and excess carbon dioxide will escape through the pinhole. You will not need to worry about them exploding. Keep in mind, even after the "active" fermentation is done if you put the lid on it, it is possible to build pressure from residual fermenting gases. Refrigerate once you put a lid on it to be safe. Cheers!! Thanks for the tutorial! I never knew I could make wine without wine yeast. Happy day!
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.
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:(
leave the lid a 1/4 turn from tight, it will allow the gasses to escape and keep out the gnats. tightening the lid down like you did will carbonate it though, depends on what you want i suppose!
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
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.
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 !!!
I notice almost all of the comments are about releasing pressure and exploding jars. Those commenters don't realize how mason jars work. Canning jar lids are specifically designed to release pressure and seal under vacuum. When you can food, you heat it hot enough to boil the contents of the jar. The jars dump most of the pressurized steam that is produced. If they didn't they would explode in the canner. When you turn off the heat to the canner, the steam that remains (if you don't overfill) condenses and contracts creating a vacuum that sucks the lid on tight. As long as you leave the rings a little loose, pressure bombs shouldn't be an issue with these lids. They already are a one-way valve.
I used 8 half gallons of grape juice and 3 cans of concentrate. Added 5 lbs sugar, yeast nutrient, K-meta, and waited 24 hours. Then added a packet of Lavlin wine yeast. Been 1 year and it tastes divine.
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.
I've done something similar, but rather than putting in jars, I used an ice chest which I covered with several layers of cheese cloth. Allows it to vent co2 and keeps out bugs, then siphoned into a 5 gallon jug with airlock to allow fermentation to finish.
You can set out grape juice and let it set and it will ferment on it`s own to 2-4% alcohol.I discovered this working as a charge nurse on an adolescent unit with the kids.
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😑😗
if you like sweet wine you don't add more sugar in beginning that will only make it stronger because the yeast will eat it, sweetness comes from back sweetening it after filtration when fermentation is over.....
True but if its a wild strain it will likely max out before the jet fuel range. 12% is a bit of a magic number for stability. anyway for wine and a wild yeast will probably not get there. Though I agree back sweetening is more reliable. However this is a quick and dirty method after all. Some of my brews are done with precision and other times I just juice mulberries, add sugar and make hillbilly champagne in plastic bottles.
I purchased a food grade bucket with a bubbler on top from a small brew supply store. The point is the water inside the bubbler keeps the nats from getting in. While allowing air to escape. So nothing explodes.
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!
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.
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!
i am novice in wine making. my basic understanding is that during fermentation air (oxygen) should not come in contact. ls it correct? there is continuous bubbling through air lock. twice or thrice a day i vigourously shake the cannister. by doing this gush of co2 comes out. is this correct? i have read somewhere that too much of co2 is bad for btewing. is it correct and vigourous shaking is correct? please advice. Dr. shekhar
Shekhar Paranjpe yeast produce alcohol when they undergo anaerobic respiration. If you let oxygen seep in. Then instead of producing alcohol. It will produce vinegar. And even when the fermentation is finished if you let oxygen in then the alcohol will undergo oxidation and produce a carboxylic acid. If your lucky this acid will also be vinegar. If your unlucky you will end up with something even nastier. Light can break it down into methanol and that's very bad
just leave it alone when it is fermenting and bubbling through an air lock, air locks are the best way to go for two reasons 1 your container wont explode 2 when the bubbling slows or stops you know it is done fermenting. having no way for the gas to escape can be dangerous and make a nasty mess, Airlocks are 1.00 each and can be reused several times.
Shekhar: You're correct - you do not want oxygen. I've never made wine, but have made many batches of beer and hard cider, and neither should be shaken. It disturbs all of the sediment and makes your finished beverage cloudy. Best to let it settle and siphon off the top into a fresh container at the end (called "racking"). And an airlock would be best here..... the buckling lids are a sign of pressure build up. They make little rubber caps for fermenting in mason jars that allows the CO2 to escape without air getting back in. Can get a 4 pack for about $10 on Amazon, and they work with standard rings.
Flies do not make vinegar, but I still don't want them in my wine either. :) Vinegar is caused by activating the acetobactors already present in the must in the presence of alcohol and oxygen.
You need to loosen the lid, give yourself a few inch head space in the jar then cover the loose lid and ring with muslin cloth with rubber band around the neck below the ring so the gas can escape and gnats can't contaminate. Good fun
You're lucky if the jars don't burst. Leave the rings loosened so the fermenting gasses can escape. Winemakers who use carboys also use an airlock to let the gasses escape while keeping insects and other impurities out. I use an airlock (without the float and without water) when I fill half-gallon jugs with tap water to use for drinking. Chlorine in the water is a gas in its natural state and will evaporate in a short time if allowed to. The airlock (with perforated lid) allows the gas to evaporate while keeping flies out.
When pouring hot liquids into a Mason jar stand a metal spoon in the jar first. This will conduct heat away and prevent the glass from breaking. Try it.
cool method, another easy method is to buy ocean spray juice of your liking (no preservatives) add your sugar and yeast to your juice thats been heated to about 90 degrees and put it in a gallon carboy with an air lock, less straining of the wine when its done. It'll work off in about a month to month and a half.
Hi! Native Texan here. Blackberry wine if made from old varieties of blackberries is medicinal. Being a research dietitian and herbalist, I am always lookibg for new ways to heal. A friend's husband was in the ICU with a stomach flu. He was dying. The wonder drugs could not stop the vomiting and diarrhea. An elderly nurse saw her in the hallway and asked her how he was. Not much hope. The old nurse said in 1910 all hospitals had blackberry wine in their pharmacies. 1 oz., water if desired, then 1 oz. an hour later. The wife went to the nearest liquor store and bought Manischewitz blackberry wine and rushed back to the hospital. In a few hours the symptoms had stopped. The next day he was moved to a private room from ICU. The day after that he went home. Blackberry wine kills stomach & intestinal viruses, stops food poisoning and even ordinary indigestion. I found out the hard way that Mogan David which sometimes tastes like cardboard instead of blackberries, doesn't work. It MUST taste like blackberries to do the job. So don't bother planting new varieties of big flavorless blackberries. I think dewberries might work, too. For upper respiratory viruses, use black or dark blue elderberry extract or wine. So, blackberry for the GI tract and elderberry for lungs and head colds. Blessings from a Texas organic rancher.
Yikes!!! You shouldn't put the mason jars under such pressure, or some may explode! Why don't you allow it to ferment under several layers of cheesecloth (or plain woven cotton) held in place with the jar ring, so that the pressure doesn't build up. (That's what they do with sourdough starter, for example!) After the sugar is converted to alcohol, it shouldn't build up so much pressure in the jars, so you can then switch to the metal lids...
Agree.... the fermentation process naturally produces CO2. You could have exploding jars. Just put the lids on loosely with a 1/4 turn or so. That is why you use an air-lock on Carboys; for the gas to escape. I think over all you would achieve better tasting wine by using wine yeast. Because now you are relying on wild yeast to ferment. This can produce unintended off flavours such as the vinnigar/gasoline taste. All the best, happy wine drinking.
Some have said they could explode, so I'm going to loosen the lids a little. I've done this several times with no problems, but the blackberries seem to really be building some pressure...
I put them outside... just in case... I've done this several times with no problems, but I WILL watch them close, and maybe loosen the lids a little to let out the pressure. Thanks for the warning
TexasPrepper2 No need to tighten the lid at all really. Oxygen in a young ferment is even desirable since the yeast are consuming oxygen at that stage. One simple test is a small amount of sugar. If it starts to foam up the sugar is driving out the super saturated CO2 and air exposure is not a threat. Indeed they must be since with all that CO2 the O2 must come from somewhere. You can just put a towel over it is desired , what ever to keep out the bugs. After the hard fermentation stage then keep the oxygen out.
hahaha... easy to get hooked.😎👍 HERE"S an even easier way to make it: th-cam.com/video/nW6T9Yp6vuM/w-d-xo.html Result video HERE: th-cam.com/video/QM3mrVIyxAc/w-d-xo.html
A few suggestions: 1: Get a 5gal food safe bucket, drill a hole in the lid, and use an actual airlock. It would have been cheaper than mason jars. 2: A packet of good wine yeast costs $1 and gives a better overall product. Use it. And nutrients. Those cost another $2-5. 3. Putting all your sugar in up front means your yeast may still ferment it dry. And it may stall fermentation, then restart after you think it's done. That means exploding jars from the CO2. Put in your sugar, stabilize, then backsweeten if you don't want glass grenades. 4: Larger batches (like using a food safe bucket) don't have as much loss when you siphon your wine once it clears. 5: SIPHON your wine. Dripping it through a strainer can cause massive oxidation and give serious problems.
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.
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.
I used Wide mouth pickle pipes for fermenting vegetables on my 2 quart jars it looks like it worked very well I haven’t tried the wine yet I wanna give it three weeks
This is very dangerous if you use fruits with low acid content (or too small amount). The wine in the video looks mostly okay, but if you want to make wine, you should always read about it first. Without the high acidity of the fruits, Clostridium botulinum can grow, and the botulism can kill you, especially if you rely on the naturally occurring yeast on the fruits, because it might not be able to out-grow the botulinum bacteria.
Thats bootlegger water... = ) we all do that hear... Get some welshs white grape juice..a 80cent red star yeast pack and a cup I figure let it set a month in the fridge...boom
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...
Cheaper. Blackberry Kool-ade in a 2L bottle. Add some yeast, add 2 cups sugar, let sit in warm area for several days. When finished, add a few more spoons sugar, cap tight, then later when it's carbonated fully, put in fridge. Call it "wine" or call it "hooch".
Free world "Pruno" I never thought of making it in the free world, but actually seems cool in the free world you have more fruit selection, and not worrying bout going to the hole if caught lol
you had contaminated fruit. Take care to clean fruit first, and inspect for damage, and ensure no stems too, any fruit you put in that has a fungal infection will mold up, any wood-stem will rot, and likely will have fungi spores on it just waiting for that to happen. Also, the 'dark place' needs to be a 'cool' place. Wine is stored in cellars to keep them cool. Mold loves warmth. Even when your serving wine, I think the bottle should be kept cool.
TIXE RIGHT You must be joking when you say they stems contaminated the batch. Has to be a joke. If you saw what goes into commercial alcohol you would know that your statement is patently false.
great vid---i use a large balloon or plastic sandwich bag and tape or rubber bands to seal air out but lets the co2 escape....after full ferm' has occurred,then i seal with lids.....air will turn it to vinegar and so will light,and believe it or not-motion/disturbing the sediment will also.my dear departed uncle taught me how to make muscadine wine when i was about 10.never forgot...everyone has their own system,and we grow and learn by watching and listening...thank you again for the vid...peace out brother
if you like this simple idea, try Making Limon Cello, it uses Lemon skins soaked in alcohol! its as old as the hills!! when you get the flavor from whatever u put in the alcohol, its called a Tincture! u can also put herbs in the alcohol if you want to!
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.
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
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?
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.
so it really has alcohol in it?
@@AidenVancleef it better
@@cherylvanderlaan2734 maybe I could have put the lids on after seven days, I’ll see if the ballon has filled in a week or so, if not I’ll put the sealing lids on
@@AidenVancleef heck yea it turned into alcohol
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.
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 have used non powered rubber gloves for jars. What look for it to fully inflate then deflate. Ding wine is done cheers.
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.
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.
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!
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.
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.
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.
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.
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 !
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.
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
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!
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.
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.
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.
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!
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.
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!
@@rickatkins1493 are you saying it’s ready to drink in 4 or 5 days ?
I'm from Louisiana and watching this made me excited. I gotta try this.
I live in Louisiana too. I can’t believe that’s all it takes to make wine, SUGAR??? How easy!!!
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.
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!
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.
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!
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!
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.
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.
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
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
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!🍷
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.
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
I'd use yeast, and make sure there were no wild strains... otherwise, this can go South, really fast. Also, takes about 10 days.
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?
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...
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.
Yes, these things can explode from the pressure of fermentation. One thing to consider is to get some un-powdered, food grade gloves; poke a pinhole in the glove and use the glove instead of the jar lid. The glove will inflate and excess carbon dioxide will escape through the pinhole. You will not need to worry about them exploding. Keep in mind, even after the "active" fermentation is done if you put the lid on it, it is possible to build pressure from residual fermenting gases. Refrigerate once you put a lid on it to be safe. Cheers!! Thanks for the tutorial! I never knew I could make wine without wine yeast. Happy day!
Great comment... thanks
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.
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
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. So simple!! My husband and I made some from peaches and homegrown grapes. Thank you for the video.
leave the lid a 1/4 turn from tight, it will allow the gasses to escape and keep out the gnats. tightening the lid down like you did will carbonate it though, depends on what you want i suppose!
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💜
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.
a trick with the gnats and flies is a box fan blowing across your open containers.
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 notice almost all of the comments are about releasing pressure and exploding jars. Those commenters don't realize how mason jars work. Canning jar lids are specifically designed to release pressure and seal under vacuum. When you can food, you heat it hot enough to boil the contents of the jar. The jars dump most of the pressurized steam that is produced. If they didn't they would explode in the canner. When you turn off the heat to the canner, the steam that remains (if you don't overfill) condenses and contracts creating a vacuum that sucks the lid on tight. As long as you leave the rings a little loose, pressure bombs shouldn't be an issue with these lids. They already are a one-way valve.
I used 8 half gallons of grape juice and 3 cans of concentrate. Added 5 lbs sugar, yeast nutrient, K-meta, and waited 24 hours. Then added a packet of Lavlin wine yeast.
Been 1 year and it tastes divine.
Good to know... thanks for sharing!
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.
His accent sounds respectable for sum reason
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!
I've done something similar, but rather than putting in jars, I used an ice chest which I covered with several layers of cheese cloth. Allows it to vent co2 and keeps out bugs, then siphoned into a 5 gallon jug with airlock to allow fermentation to finish.
You can set out grape juice and let it set and it will ferment on it`s own to 2-4% alcohol.I discovered this working as a charge nurse on an adolescent unit with the kids.
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 ;)
if you like sweet wine you don't add more sugar in beginning that will only make it stronger because the yeast will eat it, sweetness comes from back sweetening it after filtration when fermentation is over.....
brewology9000 Great info !
True but if its a wild strain it will likely max out before the jet fuel range. 12% is a bit of a magic number for stability. anyway for wine and a wild yeast will probably not get there. Though I agree back sweetening is more reliable. However this is a quick and dirty method after all. Some of my brews are done with precision and other times I just juice mulberries, add sugar and make hillbilly champagne in plastic bottles.
This man sounds just like Matthew McConaughy.
Omg he does
He does
I purchased a food grade bucket with a bubbler on top from a small brew supply store. The point is the water inside the bubbler keeps the nats from getting in. While allowing air to escape. So nothing explodes.
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 !
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.
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!
If you make it this way, how do you expect the CO2 to escape? That's why your lids are buckling.
i am novice in wine making. my basic understanding is that during fermentation air (oxygen) should not come in contact. ls it correct? there is continuous bubbling through air lock. twice or thrice a day i vigourously shake the cannister. by doing this gush of co2 comes out. is this correct? i have read somewhere that too much of co2 is bad for btewing. is it correct and vigourous shaking is correct? please advice. Dr. shekhar
Frank Danie
Shekhar Paranjpe yeast produce alcohol when they undergo anaerobic respiration. If you let oxygen seep in. Then instead of producing alcohol. It will produce vinegar. And even when the fermentation is finished if you let oxygen in then the alcohol will undergo oxidation and produce a carboxylic acid. If your lucky this acid will also be vinegar. If your unlucky you will end up with something even nastier. Light can break it down into methanol and that's very bad
just leave it alone when it is fermenting and bubbling through an air lock, air locks are the best way to go for two reasons 1 your container wont explode 2 when the bubbling slows or stops you know it is done fermenting. having no way for the gas to escape can be dangerous and make a nasty mess, Airlocks are 1.00 each and can be reused several times.
Shekhar: You're correct - you do not want oxygen. I've never made wine, but have made many batches of beer and hard cider, and neither should be shaken. It disturbs all of the sediment and makes your finished beverage cloudy. Best to let it settle and siphon off the top into a fresh container at the end (called "racking").
And an airlock would be best here..... the buckling lids are a sign of pressure build up. They make little rubber caps for fermenting in mason jars that allows the CO2 to escape without air getting back in. Can get a 4 pack for about $10 on Amazon, and they work with standard rings.
Flies do not make vinegar, but I still don't want them in my wine either. :) Vinegar is caused by activating the acetobactors already present in the must in the presence of alcohol and oxygen.
👍
You need to loosen the lid, give yourself a few inch head space in the jar then cover the loose lid and ring with muslin cloth with rubber band around the neck below the ring so the gas can escape and gnats can't contaminate. Good fun
Thank you so much. It looks so easy and I can't wait. I start a batch tomorrow. :)
You're lucky if the jars don't burst. Leave the rings loosened so the fermenting gasses can escape.
Winemakers who use carboys also use an airlock to let the gasses escape while keeping insects and other impurities out. I use an airlock (without the float and without water) when I fill half-gallon jugs with tap water to use for drinking. Chlorine in the water is a gas in its natural state and will evaporate in a short time if allowed to. The airlock (with perforated lid) allows the gas to evaporate while keeping flies out.
What you have essentially made is a time bomb. But no one knows the time.
Jesus does.
Very informal and thorough video. Much better than 95% of the homebrewing videos on TH-cam. Thanks!
When pouring hot liquids into a Mason jar stand a metal spoon in the jar first. This will conduct heat away and prevent the glass from breaking. Try it.
Adding the sugar water too hot will kill most of the yeast. You are better off waiting for it to cool to 90deg f or so.
"I perfer sweet wine." Lol
Kool aid jammer head ass
@@ckjr1000 this comment made me fall over!!!🤣🤣🤣
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
cool method, another easy method is to buy ocean spray juice of your liking (no preservatives) add your sugar and yeast to your juice thats been heated to about 90 degrees and put it in a gallon carboy with an air lock, less straining of the wine when its done. It'll work off in about a month to month and a half.
Hi! Native Texan here. Blackberry wine if made from old varieties of blackberries is medicinal. Being a research dietitian and herbalist, I am always lookibg for new ways to heal.
A friend's husband was in the ICU with a stomach flu. He was dying. The wonder drugs could not stop the vomiting and diarrhea.
An elderly nurse saw her in the hallway and asked her how he was. Not much hope.
The old nurse said in 1910 all hospitals had blackberry wine in their pharmacies. 1 oz., water if desired, then 1 oz. an hour later.
The wife went to the nearest liquor store and bought Manischewitz blackberry wine and rushed back to the hospital. In a few hours the symptoms had stopped. The next day he was moved to a private room from ICU. The day after that he went home.
Blackberry wine kills stomach & intestinal viruses, stops food poisoning and even ordinary indigestion.
I found out the hard way that Mogan David which sometimes tastes like cardboard instead of blackberries, doesn't work.
It MUST taste like blackberries to do the job. So don't bother planting new varieties of big flavorless blackberries. I think dewberries might work, too.
For upper respiratory viruses, use black or dark blue elderberry extract or wine.
So, blackberry for the GI tract and elderberry for lungs and head colds.
Blessings from a Texas organic rancher.
Wow... what a testimony on the benefits of blackberries !!
What's the indicator that it's ready?
It will slow down the bubbles then all the sugars will be eating up
Thanks!
Yikes!!! You shouldn't put the mason jars under such pressure, or some may explode! Why don't you allow it to ferment under several layers of cheesecloth (or plain woven cotton) held in place with the jar ring, so that the pressure doesn't build up. (That's what they do with sourdough starter, for example!) After the sugar is converted to alcohol, it shouldn't build up so much pressure in the jars, so you can then switch to the metal lids...
Agree.... the fermentation process naturally produces CO2. You could have exploding jars. Just put the lids on loosely with a 1/4 turn or so. That is why you use an air-lock on Carboys; for the gas to escape. I think over all you would achieve better tasting wine by using wine yeast. Because now you are relying on wild yeast to ferment. This can produce unintended off flavours such as the vinnigar/gasoline taste. All the best, happy wine drinking.
It seems you know everything!
Some have said they could explode, so I'm going to loosen the lids a little. I've done this several times with no problems, but the blackberries seem to really be building some pressure...
I put them outside... just in case... I've done this several times with no problems, but I WILL watch them
close, and maybe loosen the lids a little to let out the pressure. Thanks
for the warning
TexasPrepper2
No need to tighten the lid at all really. Oxygen in a young ferment is even desirable since the yeast are consuming oxygen at that stage. One simple test is a small amount of sugar. If it starts to foam up the sugar is driving out the super saturated CO2 and air exposure is not a threat. Indeed they must be since with all that CO2 the O2 must come from somewhere. You can just put a towel over it is desired , what ever to keep out the bugs. After the hard fermentation stage then keep the oxygen out.
Got me with the fly drinking hahah
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.😎👍
HERE"S an even easier way to make it: th-cam.com/video/nW6T9Yp6vuM/w-d-xo.html
Result video HERE: th-cam.com/video/QM3mrVIyxAc/w-d-xo.html
A few suggestions:
1: Get a 5gal food safe bucket, drill a hole in the lid, and use an actual airlock. It would have been cheaper than mason jars.
2: A packet of good wine yeast costs $1 and gives a better overall product. Use it. And nutrients. Those cost another $2-5.
3. Putting all your sugar in up front means your yeast may still ferment it dry. And it may stall fermentation, then restart after you think it's done. That means exploding jars from the CO2. Put in your sugar, stabilize, then backsweeten if you don't want glass grenades.
4: Larger batches (like using a food safe bucket) don't have as much loss when you siphon your wine once it clears.
5: SIPHON your wine. Dripping it through a strainer can cause massive oxidation and give serious problems.
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.
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
"We'll leave the light on for ya."
I used Wide mouth pickle pipes for fermenting vegetables on my 2 quart jars it looks like it worked very well I haven’t tried the wine yet I wanna give it three weeks
Let me know how it comes out
Simple Syrup:
Example:
1 cup water to 1 cup sugar
1:1 ratio
Heavy syrup:
is 2 cups sugar to 1 cup of water
2:1
Thanks for the info!!!
I went to jail one time and my hootch turned into vinegar. I didn't mind; I drink vinegar straight.
This is very dangerous if you use fruits with low acid content (or too small amount). The wine in the video looks mostly okay, but if you want to make wine, you should always read about it first.
Without the high acidity of the fruits, Clostridium botulinum can grow, and the botulism can kill you, especially if you rely on the naturally occurring yeast on the fruits, because it might not be able to out-grow the botulinum bacteria.
Thats bootlegger water...
= ) we all do that hear...
Get some welshs white grape juice..a 80cent red star yeast pack and a cup I figure let it set a month in the fridge...boom
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...
Cheaper. Blackberry Kool-ade in a 2L bottle. Add some yeast, add 2 cups sugar, let sit in warm area for several days. When finished, add a few more spoons sugar, cap tight, then later when it's carbonated fully, put in fridge. Call it "wine" or call it "hooch".
Free world "Pruno" I never thought of making it in the free world, but actually seems cool in the free world you have more fruit selection, and not worrying bout going to the hole if caught lol
How long till it is done?
The longer the better... but it should be wine in about 4 or 5 months.
Some have said they could explode, so be careful if you try it...
You will have exploding jars, this is no way to make wine.
+Misha Gray not true. I tried just like he said and it was fine, and delicious.
after 6 days the fruit is moldy.
After 6 days the fruit is moldy, do you know what went wrong?
you had contaminated fruit. Take care to clean fruit first, and inspect for damage, and ensure no stems too, any fruit you put in that has a fungal infection will mold up, any wood-stem will rot, and likely will have fungi spores on it just waiting for that to happen.
Also, the 'dark place' needs to be a 'cool' place. Wine is stored in cellars to keep them cool. Mold loves warmth. Even when your serving wine, I think the bottle should be kept cool.
TIXE RIGHT You must be joking when you say they stems contaminated the batch. Has to be a joke. If you saw what goes into commercial alcohol you would know that your statement is patently false.
great vid---i use a large balloon or plastic sandwich bag and tape or rubber bands to seal air out but lets the co2 escape....after full ferm' has occurred,then i seal with lids.....air will turn it to vinegar and so will light,and believe it or not-motion/disturbing the sediment will also.my dear departed uncle taught me how to make muscadine wine when i was about 10.never forgot...everyone has their own system,and we grow and learn by watching and listening...thank you again for the vid...peace out brother
picked 'em all day for unc', just so i could get to watch the "how to's"
if you like this simple idea, try Making Limon Cello, it uses Lemon skins soaked in alcohol! its as old as the hills!! when you get the flavor from whatever u put in the alcohol, its called a Tincture!
u can also put herbs in the alcohol if you want to!