Distilling Blackberry Wine into Brandy!
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- čas přidán 8. 11. 2022
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I'm using the Blackberry Wine I made in a previous video to make some delicious Country Blackberry Brandy from Blackberry Moonshine.
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Bearded's Country Blackberry Brandy
300ml Distilled Blackberry Wine (Blackberry Moonshine)- 45%abv
1 cup of fresh blackberries
2 Tbsp sugar
Mix in jars and allow it to sit in a dark place for at least 2 weeks until the fruit is bleached out looking, then strain and enjoy.
Equipment I Use:
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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Have you thought about making some sourdough whiskey using spelt or buckwheat? Or some other type of ancient grain? Maybe amaranth, kamut, einkorn, farro, quinoa flakes or teff? Gotta have some exotic flavors especially when blended.
Well thank you for the shout out. Thank you for what you do for all out here trying to figure this crap out. You provide some real down to earth info. 100% my pleasure passing the still on to someone who is so deserving and does so much for our community. I hope your liquor fairy really enjoys using it. Can't wait to see what he use it for next.
Thanks again, brother!
I made 4 paints of blackberry brandy 2 with brandy and 2 with vodka I added 2 tablespoons of sugar and 1 cup of berries ran out of blackberries and added some mixed berries. I will leave for 1 month and see how it turns out. I have used some of ur recipes . I haven't done any hard seltzer yet but will try it sometime.
Thank You
Tom Doyen
MInnesota
Ive added fruit to my Brandy. I’ve found a day or two in a deep freezer really brings out the sugars and flavor of the fruit 🍉
Great tip!
I've made several runs of blackberry wine, turned 1 into brandy. YUMMMmmmmm !
Love this stuff:-)
I put about a dozen ripe blackberries in every pint and let it sit until the blackberries actually turned white. Talk about a blackberry party!!
It's so good:-)
My mom used to put black berries and other berries into a jar with rum and rum ,then arfter a few months you have the berries with ice cream,🤣 used to be my go to when I invited a girl out for dinner at my place..... from what I know about home preserving I've been told once you add sugar to your boiling fruit it stops it from breaking down more ,so I think rum and sugar doesn't Leach out all the flavors too fast I've had some two or three years old it the berries looked ok
Another great video. I changed my plastic spigots to to stainless. They're only about $12 and last forever.
Great tip!
Sounds like a great idea. Now to find a couple 👍
@@wldtrky38 I got mine from a local brew supply shop. Don't remember the brand though.
@@dominic_a Thanks, problem of small town life, nearest brew shop is 50+ miles 1 way, lol. I did find some online and will prob replace both of my plastic ones very soon ! Much appreciated 👍👍
If you put a little squeeze of lime juice once you have finished macerating it helps keep the colour
Is it preventing oxidation, like when you add a little lemon juice or citric acid when working with apples?
@@dogslobbergardens6606 yes or the distillate goes brown after time
Thanks so much for the tip!
Always enjoy getting an education from ya beard!
Thanks Bearded!
Thanks Philip!
You're not crazy, it's just a chem lab safety violation as you're not wafting the thing you're trying to smell towards you. 😂❤
Been so long since I had chem lab that I forgot the protocol:-)
@@BeardedBored whenever you accidentally get a big snootful of something nasty, you won't forget again for quite a while 🤣
Yup. Brought back memories of my senior prom😂
Liquor fairy got cool boots on
That is a sharp little still brother!
Agreed! Very nice rig. BTW, Jesse pointed me in your direction. Watching some of your vids now. Great stuff!
@@BeardedBored Thanks man, I've been following you for a long time and really enjoy your channel!
@@hipgnosis2 Wow, thanks brother!
Great video!!! Was waiting for this one ☝️
Thanks for the tips
You bet
I like that new copper beauty! I know that copper isnt as important as alot of home distillers make it out to be but I still love copper ,it so pretty! I've got an all copper,10 gal self-build still kit from clawhammer and I love it. Thanks for letting us see that sexy copper beast!
Yeah, those clawhammer stills look like a super fun project. Satisfying to build and run your own rig.
Well,the assembly of my clawhammer rigs would've been super fun if I had experience in soldering but they did get assembled, even if they are a bit sloppy looking,plus they work really well
Everyone is crazy, haven't met a sain person yet......
Cheers mate!
:)
Ok, so it's not just me that hears the voices. Good to know;-)
Great video greetings from England.
Cheers brother!
Just started binge watching your stuff because a friend of mine and I ordered a Vevor, and found your channel while searching YT for knowledge. Great channel man! So packed full of info. You are not crazy concerning the different smells and sensations when moving the glass in different directions under your nose. I think there is a lot going on there. For example, when I am out in the woods and I pickup a scent, moving my head around while sniffing definitely helps change the intensity, and pickup different textures in the scent. For your glass sniffing, maybe a combination of varying air turbulence profiles around the nose and glass, which creates varying mixtures and concentrations of the myriad volatile compounds being emitted. The air and the volatiles all combine and mix in different ways as they enter the nose, creating the different scent sensations. Same thing happens when I sniff my (uhhhuum!) flowers. Thanks for the great lessons. I'll keep watching.
Yay, I'm not crazy! Thanks:-)
I've got a liebig condenser and a couple flat bottom flasks coming, I think I'll be using up that bottle of dry concord wine before it gets used in the lab
Nice!
Great video B&B.
Thanks!
Try aging your brandy on medium toasted mulberry. Wonderful!
I thought about doing that because I have some mulberry staves. But I'm out of brandy so I'll give it a shot next season. Also might try birch.
I really enjoyed this blackberry Brandy episode and your method of adding the blackberry flavor. I've made blackberry wine before and was told it was the best wine I ever made. With that being said my next batch I'm going to make brandy but I'm going to use a blackberry concentrate additive at the end to get the flavor I want. Using the fruit I think works best if you feel your container with fruit all the way up then add the alcohol.
Man, good thing you put your bucket in that tote. The Brandy looks awesome, especially when finished as a liquor like that.
Saved my bacon!
@@BeardedBored and your Brandy 😁
@@Jake_B74 Indeed!
That looks tasty.
So good:-)
What a smart fellow putting the fermenter in a bucket! Well played sir! I wonder if the raccoons partook of any of the wine. Thanks for the great channel. Cheers!
No raccoons this time. They can't get in the garage...at least not yet.
Hi! I dry out all berries. It gives ton of flavor/ filtration and no change in ABV. Cheers! 🍎🍒🥝🥂
That makes good sense. Same amount of sugars and flavor compounds, but less water to start with. I've been getting sort of similar results by concentrating juice in the freezer to remove some of the water.
@DogSlobber Gardens I have been experimenting for a long time and it is the second best method. First of course is whiskey - filtration/ taste/ satisfaction is the best in whiskey, no questions. We - small producers (hobbyists) make for our pleasure not for whatever... and to lose ABV on shit components is too pricey. :)
@@Ansis99 absolutely - I'm what some people call "a cheap bastard" LOL. As a gardener who's fortunate to have a good deal of space, I'd much rather grow more fruit and make the best use of it, than buy sugar. It always seems that the more white sugar I add, the worse the resulting wine tastes anyway. And the longer it takes to mellow out.
My wife bought a fairly nice dehydrator recently, so I will definitely borrow it and try your approach!
@@dogslobbergardens6606 Yes, if you have a dehydrator you must use it for this purpose. I just use an electric oven about +65/70 degree Celsius for drying. Some people use the Sun box in summer to make the process "free from using electricity etc." We have very big property, but there is no big garden for fruits... We cultivate potatoes, little bit blackberries, apples, pears, and beets, carrots, peas and we have very little grapes, but it is only for picking up some and dropping them in the mouth... I recommend growing sweet corn for good tasting ''neutral spirits" and quince too for taste and for antibacterial properties in the wash. Yes, sugar only for strong alcohol! I try to make wine from grape juice... There is one big problem - ordinary juice has 7% of sugar in it and many people add sugar and make "real fermentation" until 0 gravity and get "shit taste". I am doing something a little bit different. I add raisins and wait until fermentation begins with wild yeast. After that I let it sit only some days until alcohol reaches 4% and drink it! Very tasty! :)
@@Ansis99 yes indeed, a "sun oven" is definitely on my project list next spring/summer for drying larger amounts of herbs, berries, fruit etc. I grew a small plot of Jimmy Red corn this year, enough to have plenty of seed for next year. I'm told it makes very nice grits, cornbread ..."and"...
Just watched your tasting on this so had to watch this one cos I did see the wine part.
Done the exact same with mulberries. Made the shine and then macerated on some leftover mulberries.
It just tastes so so much better than if it was macerated in plain vodka.
Wish i could send you the pic
I feel your pain, i have had a 30L batch of Belgian quad in a unitank where i hooked up the liquid pick up to the spunding valve by mistake, next morning the whole lot was a puddle on the garage floor 😢
Just finished a blackberry brandy. I followed your recipe except I didn't have the blackberry syrup from olive nation. I fermented distilled, then soaked blackberries in the low wines before redistilling. Turned out great. Aging it on birch now.
Ohh Birch is a great idea!
It's a amazing color isn't it, I did a black berry mash and just added a jar of black berry jam to my head's and hearts from a single pot still run. It was pretty good with coke
You were given a Thunder Road Copper still. Kevin at Thunder Road solders copper rings to stabilize the worm in the condenser
You are correct. It's actually his 5gal Master Distiller version that I had him set up for electric elements.
Yeah, he does great work!
Such a solid rig.
I have his 10 gallon master distiller. Just a solid unit and a great guy
I got mine from him when he was running hillbilly copper just before he started thunder road. Such an awesome guy.
Awesome!! I absolutely love brandy and my wife dont so its allll mineee!!!
👍👍👍😎
Have you tried saving some of your unfermented fruit juice and concentrating it in the freezer? As you would do to make apple jack etc, but it's just plain juice. I've found that to be really helpful for boosting potential alcohol, back-sweetening and sweeting in general, to add sugar and more fruit flavor. Rather than just putting more cane sugar in it. Making alcohol is the easy part; it's real fruit flavor I'm after. Try it if you haven't already, I think you'll like the results.
Great tip on replacing older parts like spigots... *before* they break. 🙂
Thanks for the tip!
Cool video man. I wish I had more time to try this stuff.
Create a playlist folder in CZcams to save all the project videos you want to try when you have time. I've got one that has like 100 things in it😅
Done something similar quite allot , right now I'm trying to do a berry jam mash with wild yeast,see how it goes
Really Enjoyed your Video , Thanks ! 🐯🤠
Awesome, thank you!
I always read it was best to draw the flavours from fruit on a higher abv then proof it down after. Looks good all the same
This was great year 4 blackberries. A good Cognac is a great Brandy for macerating blackberries and some brown sugar.
My mom used to do something similar with rum and brown sugar
It definitely wasn't a failure in the least brother. Lots of people have made "potable" wine. Whereas you invented "totable" wine! See, a new innovation in alcoholic beverages! Bravo! :) Glad all worked out in you favor my friend. God bless. Rev. D.
Great point! Thanks Preacher.
Another great one. Exactly what I did with my mulberry shine. Back onto the berries. Did mine at 60%. Bit sweet for me but the wife loves it.
Don't think aging a Berry shone works.
Apple, citrus etc, sure. But not berries.
I have some mulberry wood and birch. Might try those next year since they're milder in flavor.
great vid, to bad you can't show the process what the fairy does to the liquid. would love to see that.
also, I just nosed my oatmeal...got peach. when I started this whiskey journey, my wife caught me nosing milk... so its not that far off to think its weird....
cheers
It is weird how unexpected things pop out when you're smelling the booze:-)
I made something similar by soaking the berries in the alcohol without the sugar to get the color & berry flavor. After about 5 - 7 days remove the alcohol and put it aside. Now, add sugar to the berries for a few days to extract juices and color making a berry syrup. Strain and Blend the alcohol and syrup to get the desired color and flavor. See the strawberry liquor video on Still It.
I've gotta try the berries in the jar 👍 I put peach slices in my peach brandy and apple slices in the Apple Pie moonshine I make for my wife. Can't believe I haven't tried blackberries. Thanks Bearded Buddy 👍👍
Definitely brings more flavor. Have fun finding out how much;-)
I've done a heap of my own home preserving, and I've done all sorts of turning last year's leftovers like black berry jam, peach , feijoa and it's cool I like it because I can use all the fruit I get and not waste anything.
At the moment I have a, black plum jam, black berry jam, apple sauce and sugar mash going at the moment arfter making leters of plumb jam other day and with what I think is a wild yeast I have trapped and I'm trying to experiment with, so far it looks and smells amazing,I'll run it in a week to see what I get ,if you're into yeasts Alain bishop,one peace home distilling Chanel is another great Chanel like this one to check out
@@BeardedBored stupid question if you boil your fruit do you think using pectin enzymes makes for a better result , or not really since you have boiled it and broken it down already? Sorry to bother you
@@kiwiprouddavids724 I have a friend that makes good wine. He boils everything, never uses enzyme. He ferments on the fruit, in a carboy, it breaks down to nothing but white powder looking stuff. During fermentation it looks like a lava lamp 😁 Edit, it takes awhile to break down but he has 12 carboys, and usually all going at once.
@@wldtrky38 thanks for the info
Dual olfactory nerve activation?
'Chem-lab' encourages wafting between the nostrils.. Thank God, your Wife knows how to "smell" sample the liquor fairy's project(s)!!
She's the only reason why I might live to see old age. Way smarter than me:-)
Absolutely something to be tried
After making your wine do you need to degas it before sending it to the liquor fairy ??? Nice job on the blackberry brandy !!
Usually the siphoning will degas it enough for this process, but it never hurts to degas intentionally.
@@BeardedBored thank you
I assume the distillation process eliminates any possibility of it fermenting the sugar and fruit added to sweeten and increase the flavor. Interesting trick.
So to kick your country aging use freeze dried fruit. It will not water down the spirit and the fruit rehydrates with the alcohol and the sugars/flavors dissolves into the spirit. Of course having a freeze drier helps lol
Best Idea EVER!!!!! Dude, thank you so much! Now I have to brain storm another project. THANKS!!
@@BeardedBored Just remember use freeze dried NOT dehydrated. Even store bought dehydrated fruit is cooked and the sugars are a bit caramelized and the meat gets weird. I have a freeze drier so if you need an odd freeze dried fruit I’d be willing to ship some your way! Love the videos btw!
A stainless steel spigot would last a tad longer, but then the next plastic failure would be way worse..
May have to upgrade:-)
I have been known to daydream about having all my fermenting gear, from buckets to hoses etc, made of stainless steel. Unfortunately my darling wife thinks I already spend too much money on that sort of thing :p
@@dogslobbergardens6606 I'm working towards all Stainless. Unluckily, I've never married.
@@daveo3122 yeah, if you upgrade one or two components at a time, the sticker shock doesn't seem so bad.
@@dogslobbergardens6606 True, until you hit the 125 Liter fermenter, base model (not the largest, but it'll do me for a once a year run). That's a bit of an ouch
I don't have the equipment to make the alcohol but could I use moonshine to make it with by placing the berries in it and letting them set for a couple of weeks and get the same results or close to it thanks for your time and any information that could help
Someone got a new toy
Thank you for all the great tips, I just had my liquor ferry produce me an inverted sugar wash, she missed the Sodium carbonate, I'm sending it back for further adjustments before her final run, hopefully it will be fixed this time.
On another note I don't see hats on your page, do you still offer them.
Is it not worth investing in stainless steel spigots/valves?
What is that beautiful copper cone top? Where does a guy aquire one?
Great video! Question though- when the wine was distilled, it was in its raw form, correct? That is to say, it was not clarified? Thank you!
Nice :) Quite interesting tip about the smelly thing, definately gonna try it.
I think I might do just the same thing but with cherries instead and I am thinking about starting off at a higher abv. I have seen Jesse do stuff like this before and he started at 65% abv. What abv do you think is best for this kind of tinctures? Have you tried anything higher than 45% abv?
I haven't tried as high as 65% for infusion because I figured the juice would proof it down to where I wanted it. No idea what it would taste like to infuse high, then proof down. Probably fine, just never tested it.
“Lunchbox Brandy”… just saying 😉
Funny you should mention that. I just reread that email. I think that's going on the list;-)
Show us dem bloomers
😅 big boi...
Why are you even using spigots? A siphon works great.
I got into using spigots on my bottling buckets for beer and cider. I siphon too, but I love me an easy on, easy off spigot:-)
So I was just thinking, in olden times would it make sense to hypothetically just try to "malt" all grain your going to mash or do you think the old timers knew how much malt created x amount of enzymes to break down z amount of cracked grain?
Also is there any reason not to do an all malt run besides cost/time?
Typically with corn, you want 100% corn malt unless you have some barley malt (20%) to convert for you. The old timers knew that malted corn was sweeter and made a better mash, more vigorous fermentation and more volume of liquor, but for the most part they didn't understand the basics of yeast and what causes spontaneous fermentation. So I don't imagine that they had much concept of the details of starch conversion, but I have no way of knowing for sure since most of that knowledge wasn't written down. They knew what they knew from passed down knowledge, observation and trial and error experimentation. What we do as hobbyists is build our own techniques and practices based on what we know now and what we can learn. You can absolutely do a full malt mash. I'm planning one soon;-)
@@BeardedBored nice, I'm thinking of doing dollar tree popcorn malt like your videos and doing all corn malt.
Also thinking of "dandylion wine" once they start popping up. Seen a couple vids on CZcams saying it's good so worth a taste.
Also seen a video on crabgrass beer, not to sure about that one yet. Lol
Cheers.
I'm not sure what you thought you were pointing at, there's no annotation
Sometimes the tags don't pop up. Previous blackberry wine video.
Are you desilly the black berries thought the still or just the juice
Blackberry wine from a previous video.
Hey, wait! Did I miss the gaveaway? If I did, sorry but I don't remember seeing it.
7:45
I would eat the berrys
I might use them in a "drunk" pie or something:-)
Unrelated to this video…but how’s your hard tepache experiment goin?
Video for that is coming up next;-)
Cool. So your recipe ended up being 2 cups berries? 2 tblspns sugar?
Yep. Roughly 1.5 to 2 cups on the berries. Doesn't need to be jam packed, but enough to raise the liquid level and make 300mls of spirit hit the top of the jar.
Where did you get that beautiful still?
My buddy at the Grain Bench channel gave it to me. I can't remember the company he got it from, but it's a replica of the style they use on "Master Distiller".
@@BeardedBored I didn't see anything connecting it to the show, but when I searched the closest I found was North Georgia still company.
I also make wines from fruits. I’ve started distilling it and would like to know if the remaining alcohol free wine can be refermented?
Not without adding more sugar. But I don't think it would taste good since most of the good flavor is taken out during distillation.
@@BeardedBored I know I would need sugar and yeast but I thought I would also need nutrients. After distilling the juice still has a very strong fruit flavor and aroma. Thanks very much.
@@vincemckesey5879 Yeah, definitely add some nutrients too. Let me know how it goes.
My Blackberry Brandy has a perfume taste. the smell is great. So what happened? Has this happened to you? Thanks, Rusty.
No idea really. That's a new one for me. Maybe too much heads in the spirit?
I made some blackberry "brandy" 2 5ths at 95 proof 5 pounds of blackberries with 2 cup of sugar and shake the piss out of it for a month and strain it I'm going to mix it with some blackberry wine to fortified it
I had a neighbor that made it like that. Yummy stuff.
Sorry I misread blackberry for blackcurrant but I'll post this anyway because it has some value.
I had a bunch of blackcurrants that I soaked in sugar and neutral spirit (birdwatchers). It makes a killer liqueur.
But I had all these used blackcurrants that were full of alcohol and so I blended them up and tossed them into the still during the next birdwatchers run.
I now have this neutral spirit with a very delicate blackcurrant tone.
Dogs pee’d in that during the days it sat in the carrier.
Nah, that's just a rubbermaid tote, note a crate tray. I might have peed in it though;-)
I have a awesome brandy recipe I'd love to share with you
Please do! My email is in my "about" page.
Never use your bottling bucket as a fermenter. Spigot problem solved.
Trust me use dehydrated berries, you can thank me later.
Second
Don’t bother with fresh fruit, dried fruits only.
Fresh adds too much water, dried is a flavour bomb.
Now you tell me! Going to give it a try:-)
third
I would like to high five your liquor fairy. I suppose you are providing a fair wage and health insurance? 401k?
And full dental and vision coverage. He demanded nothing less.
Vote Union YES!