Finally, after 6 months of talking about making this and several videos previously weren't as thorough, concise and helpful as this one. Defrosting berries atm
Ive just harvested a bucket full of these and always wondered if you could use water in it. I might get bottled water because Yorkshire Water since WuFlu is disgusting quality. Really good to the point video thank you!
I put a plant pot saucer under the demijohn to catch any frothy stuff because blackberry wine really kicks off. They sell them in Poundstretcher and Wilko and are under a £1.This has saved me many a ear bashing.
Hi, I'm currently trying to make a batch of wine using this method. It bubbled quite furiously for a number of weeks, then sat totally still for quite a while. Just today, I measured the alcohol percentage at only 2% using a hydrometer. I stirred up the sediment and racked it off into a fresh demijohn. Since sealing it up again, it has started bubbling slightly (I guess because the yeast is all suspended in solution again?). Do I need to do anything to re-start fermentation to get 10-12% alcohol? Should I add more sugar? More yeast nutrient? Any advice is appreciated!
It is difficult to get a higher alcohol content from Blackberries, sometimes finishing at around 8.10 percent, other times lower, On occasion I have added a little more sugar, yeast and nutrient to bring the level up.
@@URBANPERMACULTUREThanks for your response! I added 250g of sugar dissolved in 200g of water, and 1/8tsp of nutrient. There is still not very much activity though - only a few bubbles when I agitate the container once a day. Are these added quantities about right, or should I add more? I'm wondering if the yeast needs more oxygen, do you know if should try aerating or oxygenating the wine? I measured the PH of my wine to be roughly 3.5ish, is that about the correct range?
@@URBANPERMACULTUREGood news update! I was speaking with a brewer that I met, and he pointed out that since I didn't record my starting SG, the ~2% ABV reading from my hydrometer was not accurate. It seems that the fermentation was not stalled as I thought, it had fully run to completion! I estimate my wine is between 8-12% ABV. It is delicious and probably one of the best alcoholic drinks I've ever tasted. Thank you for uploading this guide and helping me brew my first (of hopefully many) successful batches of fruit wine!!!
May I ask why we need to remove the mulberry from the wine? Can't we just kept it inside? The other question is that can we put it longer in the container with the mulberry ?
Yes, some people make the wine with the fruit in, this was a different way of making it that I was trying out. Blackberries usually ferment out fairly quickly, you could try keeping it longer.
@@URBANPERMACULTURE Much appreciated! I've already made quite a lots of it with this kind of method this season, and I was quite worried when I look at this video,thanks for the explanation :) But what's the actual different between this two method?
Hi, great video and am just about to pop out and start the process. May I ask, do you need a pressure cooker to boil, or will an open pan (but longer boil) work just as well? Also do you mash the berries before straining? Sorry am new to wine making and just learning. Many thanks.
So I happened upon this and was curious as to the overall amount of wine this yields with the amount of ingredients you added? Also what size is your carboy deal there?
How much long do you normally ferment your wine? I am in India the temperature here fluctuates between 45C to 35C. How long would you advise me to ferment it?
I have a batch of blackberry wine in a gallon and it has been sitting in the dark for almost 3 weeks, Is it time to put it in bottles with corks? I have no tools to test alcohol or sugar content this is my first time making wine.
@@URBANPERMACULTURE Yes no more bubbles, did a taste and smells and tastes like wine but I find it a bit strong in alcohol content, don't know if I can reduce it at this point before bottling
URBAN PERMACULTURE I know you said a couple days but it has a thick red bubbly froth in the middle of the jar and white bubbles around the edges is that still normal?
Finally, after 6 months of talking about making this and several videos previously weren't as thorough, concise and helpful as this one. Defrosting berries atm
Thanks, Hope it goes well John 👍
Blackberry wine always reminds me of Red Zinfandel. Great video though.
Thanks Howard, appreciated!
Ive just harvested a bucket full of these and always wondered if you could use water in it.
I might get bottled water because Yorkshire Water since WuFlu is disgusting quality.
Really good to the point video thank you!
Cheers! Yeah no probs adding water if there isn't enough juice in the berries.
I'm looking forward to trying this in the summer :) seems fairly easy
Its the easiest way I have ever made it, hope it goes well
@@URBANPERMACULTURE thankyou :) me too
You did it the way I would man that’s crazy but I have progressed to craft other spirits also I’ll keep in touch and show you my apple wine
Thanks, yeah would be interested in seeing your Apple wine when you start to make it
I put a plant pot saucer under the demijohn to catch any frothy stuff because blackberry wine really kicks off. They sell them in Poundstretcher and Wilko and are under a £1.This has saved me many a ear bashing.
Great tip, thanks! :)
Mine did this, clogged the filter, pressure built up and boom! Next day i was repainting the kitchen ceiling!
I named that batch 'The Kurt Cobain'
Hi, I'm currently trying to make a batch of wine using this method. It bubbled quite furiously for a number of weeks, then sat totally still for quite a while.
Just today, I measured the alcohol percentage at only 2% using a hydrometer.
I stirred up the sediment and racked it off into a fresh demijohn. Since sealing it up again, it has started bubbling slightly (I guess because the yeast is all suspended in solution again?).
Do I need to do anything to re-start fermentation to get 10-12% alcohol?
Should I add more sugar? More yeast nutrient?
Any advice is appreciated!
It is difficult to get a higher alcohol content from Blackberries, sometimes finishing at around 8.10 percent, other times lower, On occasion I have added a little more sugar, yeast and nutrient to bring the level up.
@@URBANPERMACULTUREThanks for your response!
I added 250g of sugar dissolved in 200g of water, and 1/8tsp of nutrient. There is still not very much activity though - only a few bubbles when I agitate the container once a day.
Are these added quantities about right, or should I add more?
I'm wondering if the yeast needs more oxygen, do you know if should try aerating or oxygenating the wine?
I measured the PH of my wine to be roughly 3.5ish, is that about the correct range?
Its always a tricky wine to make to a high alcohol content, It might be worth trying Alchotec yeast
@@URBANPERMACULTUREGood news update!
I was speaking with a brewer that I met, and he pointed out that since I didn't record my starting SG, the ~2% ABV reading from my hydrometer was not accurate.
It seems that the fermentation was not stalled as I thought, it had fully run to completion!
I estimate my wine is between 8-12% ABV.
It is delicious and probably one of the best alcoholic drinks I've ever tasted.
Thank you for uploading this guide and helping me brew my first (of hopefully many) successful batches of fruit wine!!!
May I ask why we need to remove the mulberry from the wine? Can't we just kept it inside? The other question is that can we put it longer in the container with the mulberry ?
Yes, some people make the wine with the fruit in, this was a different way of making it that I was trying out. Blackberries usually ferment out fairly quickly, you could try keeping it longer.
@@URBANPERMACULTURE Much appreciated! I've already made quite a lots of it with this kind of method this season, and I was quite worried when I look at this video,thanks for the explanation :)
But what's the actual different between this two method?
@@jyc210 Thanks for watching and commenting
"Cheers"
Hi, great video and am just about to pop out and start the process. May I ask, do you need a pressure cooker to boil, or will an open pan (but longer boil) work just as well? Also do you mash the berries before straining? Sorry am new to wine making and just learning. Many thanks.
You can use any pot
So I happened upon this and was curious as to the overall amount of wine this yields with the amount of ingredients you added? Also what size is your carboy deal there?
This particular brew was enough to fill a one gallon UK glass Demijohn, hope this helps
How much long do you normally ferment your wine? I am in India the temperature here fluctuates between 45C to 35C. How long would you advise me to ferment it?
In the UK would usually take betwenn 6-9 weeks, maybe a shorter period in India due to the heat
I have a batch of blackberry wine in a gallon and it has been sitting in the dark for almost 3 weeks, Is it time to put it in bottles with corks? I have no tools to test alcohol or sugar content this is my first time making wine.
If it has stopped bubbling it is probably ready, try a little taste to see how strong it is if it has stopped fermenting.
@@URBANPERMACULTURE Yes no more bubbles, did a taste and smells and tastes like wine but I find it a bit strong in alcohol content, don't know if I can reduce it at this point before bottling
@@rlcwallpapers Usually these wines settle at around 10-11%, you could add a little water before bottling maybe
Is it normal to have about a inch of froth in the demijohn with a bubbler cork after about 2 days?
The froth should disappear in a couple of days
URBAN PERMACULTURE I know you said a couple days but it has a thick red bubbly froth in the middle of the jar and white bubbles around the edges is that still normal?
@@bsteezfilms3263 ive had froth before and t does usually disappear.
Receta