We let wild yeast do the work in most cases. It usually works for us. *however* if you want the *most consistent* results, use a campden tablet to kill any wild yeast and then use a good wine yeast. That’s the way to get a consistent result. We generally don’t and occasionally have a failure because of it. We are okay with that.
Hi there! Measurements are in the video and description. Not sure what you are asking for? Honestly we usually forget to take the specific gravity measurements…. 🤷🏻♂️
@@Chunksbulldogs we can never wait. An “old” wine in our house is a year old and that’s usually because we “lost” the bottle at the back of the shelf 😜
😂😂 thanks for the help I done a smaller batch 1/3 of what you guys did so I’m wondering how do I know when the balloons have let the co2 out? And also do you put a hole in the foil with the thermometer or just on the top of the foil?
@@Chunksbulldogs the balloons should stay a little bit inflated by the C02 pressure. The yeast should be giving off C02 constantly until they have eaten all the sugars. I just stabbed the thermometer through the foil.
Hello, I was wondering if i could use apples. i know you said any fruit. I have watched many videos on making hard cider, and they are great.. but i was wondering, do i absolutely have to press the apples first? or can i use the method you use here and let the chopped apples sit in the bucket for a few days and ferment..If humans have been drinking hard cider for hundreds of years, certainly they had to have a method before the apple press was invented... any thoughts or advice would be lovely. Thanks
@@OurThriftyCottage thank you so much. I was driving myself crazy trying to figure this out. I really appreciate you taking the time to help me out. I’m going to go ahead and chop up some and apples and freeze them and give this a go.
Yes. We use our water bath canner for this. This is heat pasteurization. Using the water bath canner is safe for the bottles and gentle and slow enough to control the temperature pretty easily. Hope that helps.
@@FISHTANKTOMMY all you need is something to keep the bottles stable and off the bottom of the pot. Any sort of rack or even mason jar rings upside down in the bottom of any large pot would work.
@@chuckguynn6061 please let us know how it goes!! It’s a bit embarrassing but making boozy stuff is one of our favourite food preservation techniques 😜
I have followed this recipe exactly using fresh picked strawberries and my first fermentation is going great! Can I let the second fermentation go longer than 5 days? I didn't plan well and will be out of town 😬
Great video. Thanks for posting. Quick questions: How much honey (or) apple cider vinegar do you use to ferment your berries? Curious as to best measurements. I am surrounded by tons of wild blackberries and have wine-making equipment in my storage that I bought from someone else for $5 (I still need large wine bottles or carboys for fermentation, but love the idea of balloons instead of expensive bubblers). Going to start work soon! Thanks again.
The Apple cider vinegar or honey are to provide some wild yeast to help get it fermenting. A couple table spoons to a half cup for a big batch should do. Please let us know how it turns out! You can use gallon jars or 5 gallon pails for your large fermentation vessels too! :-)
Glad I scrolled through the comments, because I had this same question about the ACV/honey. Been looking for a simple way to make wine without having to purchase wine yeast. Thanks for the video
Hi. Can you use vinegar instead of yeast as the starter? And if so, what are the implications - doesn't this introduce too much acid and the risk of it becoming vinegar?
A lot of recipes call for a couple table spoons of raw apple cider vinegar to start the fermentation. We have also just stirred regularly and let wild yeasts do their thing. It’s always worked for us but you could get a random flavour. Also some people use a hand full of organic raisins as they should have natural yeasts occurring on their skins. Hope that helps!
Hello, thanks for this video. I have a question: When the fermentation process is finished And get the final drink Can we consume it? Does it contain methanol? Could it be Sam?
All alcohol fermentation will produce a small amount of methanol, not enough ij beer or wine to harm a human, but if left in distillation, it can be harmful to people
I thought wine had to sit for years. I'm confused. Update: I read the comments and found my answer thank you. I want to say thank you so much for posting this. I much prefer to do things simply and cheaply, I find things in life get cluster fkd so often and it frustrates me because it's just people trying to empty your pockets when things have been done this way since time and memorial. I make sourdough bread so I understand how air yeast works so I so appreciate your guidance. My grandmother used to make her own wine when I was 7... and now at 56 I rarely drink but one of my favorite drinks is Lambic Framboise so I'm so elated that you posted this... and I have such fond memories of seeing the big pink jug in her house or the dandielion wine which I thought was the coolest thing that you could make wine from dandielions. My grandmother was so very talented and resourceful, sadly she died before I clued in to ASKING her how she was doing all this stuff, so having you post this is very meaningful to me and I'm so excited that I just found a big bush of blackberries that's how I got here. Thank you so much! You guys did great. Nothing too expensive or complicated or clusterfky. So appreciate simple old ways and not the paranoia of making wild food.
@@awisemanoncesaid7356 yummy! Also try dehydrating them but only until they are *almost* dry. Not crispy dry. Remember that yeast eat the sugar and we stir the batch everyday so either way should work just fine :-)
New to this so I apologize if this is a dumb question 😅 Would you be able to use this recipe, but replace the sugar amount with honey? Would this create the same reaction? And would it taste any better/worse? I get a lot of honey from a friend that has bees, and I would love to use this as my sugar source if it is possible. Excited to try this recipe thank you!!
Almost for sure! It’s mead when you use honey rather than wine really but sure will work. :-) We will be doing a mead recipe soon too as we now have bees as well!
How did your blackberry honey mead turn out? I was thinking the same thing as was pleased to ready your question as I was about to ask the same? I like the all organic idea of it! How did it turn out?
We tried, but didn't follow things exactly so... :/ One issue we had was my kid picked grapes when I wasn't ready & because I knew since it rained (rarely does) the night before that the yeast might be washed off to wait. She didn't think of that, so not too much activity. :/ I'm still hoping, maybe just juice or vinegar if nothing else.
Cheers friend we just subscribed after finding your video.we love to make mead and wines and brew beer ,grow hops on our channel . Stay thirsty and make good wines.
Love it! Mead and beer are in our future as we grow hops and are installing an apiary next spring. Have you ever tried to make elder flower champagne? So good!
Go to google and figure out the metric conversions yourself. This is America. We use Imperial. When I watch videos from other places, I have to go to google and figure out the conversions myself. Stop expecting people to do your work.
I'm sorry people I don't mean to sound disrespectful but this lady is giving you lots of bad information you should never use vinegar yeast to make wine unless you want vinegar Stainless steel does not react to any fruit that you can make wine from stainless steel is much better than wood it doesn't hold bacteria So if you're going to make wine please check multiple sources because this lady is not giving you good information
What a stupid recipe, cups of this and cups of that, they bear as much reality as the proverbial handful of or pinch of, how can anyone follow a recipe like this
I love this recipe, no ridiculous chemicals every 3 steps. Thank You!
Thanks!
This was great to see. People that still make wine without a ton of chemicals and a month's pay in equipment. I'll bet that's some good wine.
Simple still works for us. Think I’ll have a glass right now! Cheers!
Gorgeous wine. You two will live forever!!
Shucks. Thanks :-)
I learn more from you than the 75 other videos I've watched on the subject
Much appreciated!
dar, I just purchased some air locs. balloons is genius.
Thanks. Great video.
Thanks!
Enjoyed your video
Thank you for this great video! Can you explain why there is no need to add wine yeast? Is it OK if I do so?
We let wild yeast do the work in most cases. It usually works for us. *however* if you want the *most consistent* results, use a campden tablet to kill any wild yeast and then use a good wine yeast. That’s the way to get a consistent result. We generally don’t and occasionally have a failure because of it. We are okay with that.
can you give quanties in metric or US/ Imp measures and did you take any SG reading start and finish
Hi there! Measurements are in the video and description. Not sure what you are asking for?
Honestly we usually forget to take the specific gravity measurements…. 🤷🏻♂️
go to google and do your own metric conversions.
What kind of sugar can you use for this? Could cane sugar work?
We use plain white sugar but you can use any sugar. Keep in mind the flavour will change if you use a sugar with molasses in it :-)
Hi once you have done the bottle canning how long until you can consume the wine thanks I’m in the middle of the process now thanks for the video
As soon as it’s bottled. The longer you wait, the better it will get though. Patience is hard 😜
Thank you will keep that in mind may have a glass or two before ageing the wine 😂🎉
@@Chunksbulldogs we can never wait. An “old” wine in our house is a year old and that’s usually because we “lost” the bottle at the back of the shelf 😜
😂😂 thanks for the help I done a smaller batch 1/3 of what you guys did so I’m wondering how do I know when the balloons have let the co2 out? And also do you put a hole in the foil with the thermometer or just on the top of the foil?
@@Chunksbulldogs the balloons should stay a little bit inflated by the C02 pressure. The yeast should be giving off C02 constantly until they have eaten all the sugars.
I just stabbed the thermometer through the foil.
Hello, I was wondering if i could use apples. i know you said any fruit. I have watched many videos on making hard cider, and they are great.. but i was wondering, do i absolutely have to press the apples first? or can i use the method you use here and let the chopped apples sit in the bucket for a few days and ferment..If humans have been drinking hard cider for hundreds of years, certainly they had to have a method before the apple press was invented... any thoughts or advice would be lovely. Thanks
Actually, we have made apple wine from frozen apples. They breakdown easier and can mush up.
@@OurThriftyCottage thank you so much. I was driving myself crazy trying to figure this out. I really appreciate you taking the time to help me out. I’m going to go ahead and chop up some and apples and freeze them and give this a go.
Do you refrigerate the starter? Where do you get the bottles? Dollar tree has some that are decent but don't know if it's good enough
Hi, yes we save the starter in a sealed jar in the refrigerator so it’s ready when we need it. We got our bottles from FB marketplace.
Sorry but can you explain the process when you are waiting for the wine to hit a certain temperature. Are you heating it at this point?
Yes. We use our water bath canner for this. This is heat pasteurization. Using the water bath canner is safe for the bottles and gentle and slow enough to control the temperature pretty easily. Hope that helps.
@@OurThriftyCottage yes brilliant. If you do not have one of these is there another way to do this safely at home.
@@FISHTANKTOMMY all you need is something to keep the bottles stable and off the bottom of the pot. Any sort of rack or even mason jar rings upside down in the bottom of any large pot would work.
@@OurThriftyCottage thank you for your help that's great.
@@FISHTANKTOMMY give a try and let us know how it turns out! :-)
how much starter do i use
We add a couple tablespoons if we are using starter.
Nice recipe but can you add yeast to this and when would you add it
Add the yeast as soon as the fruit goes in. The yeast will get the fermentation process going. You can get yeast from a wine making store or online.
Thanks I will be making some tomorrow
@@chuckguynn6061 please let us know how it goes!! It’s a bit embarrassing but making boozy stuff is one of our favourite food preservation techniques 😜
Very interesting video. Can the wine be stabilised with cold instead of heat ?
I don’t think so. You can slow the fermentation process down significantly by chilling but the yeasties are still alive.
Do you have a recipe for just one gallon of wine !
This recipe is 40 cups Berry/water so 16 cups in a gallon. 40 divided by 16 is 2.5 gallons. So divide ingredients by 2.5 should get you close. :-)
Won’t the alcohol evaporate at 74 Celsius?
Generally alcohol boils at 78 C so you have to be careful but no. :-)
I have followed this recipe exactly using fresh picked strawberries and my first fermentation is going great! Can I let the second fermentation go longer than 5 days? I didn't plan well and will be out of town 😬
Taste it. If it’s too sweet you should be fine. If it’s “dry enough” then I’d put it in the fridge if you don’t have time to take care of it.
I dont know what that thing is, how does that taste,never seen it, but you are an awesome presenter..
Thanks!
is the pasteurization necessary or a precaution?
Necessary. She said it stops the fermentation.
Great video. Thanks for posting. Quick questions: How much honey (or) apple cider vinegar do you use to ferment your berries? Curious as to best measurements. I am surrounded by tons of wild blackberries and have wine-making equipment in my storage that I bought from someone else for $5 (I still need large wine bottles or carboys for fermentation, but love the idea of balloons instead of expensive bubblers). Going to start work soon! Thanks again.
The Apple cider vinegar or honey are to provide some wild yeast to help get it fermenting. A couple table spoons to a half cup for a big batch should do. Please let us know how it turns out! You can use gallon jars or 5 gallon pails for your large fermentation vessels too! :-)
Glad I scrolled through the comments, because I had this same question about the ACV/honey. Been looking for a simple way to make wine without having to purchase wine yeast. Thanks for the video
Hi. Can you use vinegar instead of yeast as the starter? And if so, what are the implications - doesn't this introduce too much acid and the risk of it becoming vinegar?
A lot of recipes call for a couple table spoons of raw apple cider vinegar to start the fermentation. We have also just stirred regularly and let wild yeasts do their thing. It’s always worked for us but you could get a random flavour. Also some people use a hand full of organic raisins as they should have natural yeasts occurring on their skins. Hope that helps!
did you wash them first before you froze them?
Yes, we wash all the berries and fruit we pick.
Do you sanitize your bottles and utensils?
Yes we surely do.
Did you add yeast
We added a bit of some “starter” from a champagne ferment. No commercial yeast, no.
Hello, thanks for this video. I have a question: When the fermentation process is finished And get the final drink Can we consume it? Does it contain methanol? Could it be Sam?
Wine produced like this cannot contain methanol. Should be safe :-)
Thanks my frend
Well done
making your own wine at home is cleaner than buying expensive wine. and poor quality thank you very much.
@@hamzaaouidet9021 our pleasure!
All alcohol fermentation will produce a small amount of methanol, not enough ij beer or wine to harm a human, but if left in distillation, it can be harmful to people
sugar to add dryness hmm . how does that work.?.
I thought wine had to sit for years. I'm confused. Update: I read the comments and found my answer thank you.
I want to say thank you so much for posting this. I much prefer to do things simply and cheaply, I find things in life get cluster fkd so often and it frustrates me because it's just people trying to empty your pockets when things have been done this way since time and memorial. I make sourdough bread so I understand how air yeast works so I so appreciate your guidance. My grandmother used to make her own wine when I was 7... and now at 56 I rarely drink but one of my favorite drinks is Lambic Framboise so I'm so elated that you posted this... and I have such fond memories of seeing the big pink jug in her house or the dandielion wine which I thought was the coolest thing that you could make wine from dandielions. My grandmother was so very talented and resourceful, sadly she died before I clued in to ASKING her how she was doing all this stuff, so having you post this is very meaningful to me and I'm so excited that I just found a big bush of blackberries that's how I got here. Thank you so much! You guys did great. Nothing too expensive or complicated or clusterfky. So appreciate simple old ways and not the paranoia of making wild food.
Arnt you supposed to dissolve the sugar into a liquid first?
Good question. I’ve always done it this way and it’s always worked, but dissolving the sugar into the liquid first should work as well.
@@OurThriftyCottage i mean, if you let it sit for 3 months i guess it doesnt really matter right. For like a 5gal batch
Im new to this. I have 2 big fig trees and i figured what better way to utalize them and make wine am i right lol
@@awisemanoncesaid7356 yummy! Also try dehydrating them but only until they are *almost* dry. Not crispy dry. Remember that yeast eat the sugar and we stir the batch everyday so either way should work just fine :-)
@@OurThriftyCottage i cant blender them ,leave them in the heat to start fermenting, then add all the ingredients to the ferm bucket?
How many lbs of blackberrys ?
Unsure! Measurements are in cups so can’t say! :-)
New to this so I apologize if this is a dumb question 😅 Would you be able to use this recipe, but replace the sugar amount with honey? Would this create the same reaction? And would it taste any better/worse? I get a lot of honey from a friend that has bees, and I would love to use this as my sugar source if it is possible. Excited to try this recipe thank you!!
Almost for sure! It’s mead when you use honey rather than wine really but sure will work. :-) We will be doing a mead recipe soon too as we now have bees as well!
@@OurThriftyCottage That is so exciting! Wishing you guys lots of luck :)
@@SofiaGrochowski thanks!!
How did your blackberry honey mead turn out? I was thinking the same thing as was pleased to ready your question as I was about to ask the same? I like the all organic idea of it! How did it turn out?
We tried, but didn't follow things exactly so... :/ One issue we had was my kid picked grapes when I wasn't ready & because I knew since it rained (rarely does) the night before that the yeast might be washed off to wait. She didn't think of that, so not too much activity. :/ I'm still hoping, maybe just juice or vinegar if nothing else.
Might take a little while. Also if it’s too cold in the room it can be quite slow. Good luck!!
Cheers friend we just subscribed after finding your video.we love to make mead and wines and brew beer ,grow hops on our channel . Stay thirsty and make good wines.
Love it! Mead and beer are in our future as we grow hops and are installing an apiary next spring. Have you ever tried to make elder flower champagne? So good!
May I know the ingredients, please? From Thailand, thank you.
Germ theory has left the chat. My gut biome would die lol
metric systen for everyone else not living in us........ omg even GB change to metric.....
Teach man to fish...
Go to google and figure out the metric conversions yourself. This is America. We use Imperial. When I watch videos from other places, I have to go to google and figure out the conversions myself. Stop expecting people to do your work.
I'm sorry people
I don't mean to sound disrespectful but this lady is giving you lots of bad information you should never use vinegar yeast to make wine unless you want vinegar
Stainless steel does not react to any fruit that you can make wine from stainless steel is much better than wood it doesn't hold bacteria
So if you're going to make wine please check multiple sources because this lady is not giving you good information
What a stupid recipe, cups of this and cups of that, they bear as much reality as the proverbial handful of or pinch of, how can anyone follow a recipe like this
It's a great recipe very simple. Don't complain because you don't know how to do math.
He knows to much.
What is the abbey ?
Sorry, could you rephrase your question? Not sure what you mean :-)
Dang auto fill😩I was trying to ask what the alcohol percentage?
@@greggbrown0 that varies but we generally end up around 10% give or take depending on how sweet we want it to be
You can take a hydrometer reading to get a more exact percentage.