Ah this takes me back. My sister and i would collect fresh blackberries near the lake and bring them to my aunt. She'd wash them and make the sweetest blackberry cobbler.
Would it be better to use a wine press rather than food processor? I read that the processor method chops the blackberry seeds as well which can give the wine a bitter taste.
You can do it either way. The seeds will give it a dryer feel because of the tannins in the seeds. If you like sweeter, use a press. If you want a more standard dry, more bitter wine, use the seeds. You can always add sugar later too, after stabilizing with preservatives.
I like your simple recipe but adding some campden tablets (metabisulphite) before you start fermentation insures that you kill off wild yeasts. Just saying. it's a good idea.I worked in a winery mostly apple wines but we made blueberry and blackberry and always hammered them with the Camden tabs first. Doesn't affect any flavor etc.
Question: When you move the blackberries from the boiled water to the crusher, What are we supposed to do with the remaining sugar water that left in the bowl at the end?
congrats for this video I really like red wine. but is making wine at home and in this way does not cause methanol. that is to say, the fermentation process is over, there is no risk of having methanol in our wine??
it's not so much that there is no methanol, there is always going to be methanol in the alcohol creation process, it's that the concentration of methanol in wine and beer is not really ever an issue. This is only an issue with distilling, as when you heat the alcohol, the first thing to rise is the methanol, so if you do not dispose of it properly, then you could get a bottle with highly concentrated amounts. after all, distilling does not create anything that wasn't already there, it just concentrates it. Methanol is only dangerous when it has been highly concentrated, and you won't really ever see that in wine or beer.
Citric acid helps the juice render of your not putting it through a food processor, it also adds a zingy citrus note to the finished wine which compliments the tartness of the blackberries.
Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.
Thanks. It is an oldschool term for an infused liquer. Like cherry brandy etc. but you’re right it’s not a distilled wine. But the term is used in the application that I have used it.
Oh hey there! Thank you for letting me know! I couldn’t find it either! I’m not sure what has happened to that a specific recipe but I’m going to try and figure it out! Sorry for the hassle!
I’m not :) it’s called a carboy in lots of countries and well, the metric system is superior :) but I have an serious appreciation of imperial. That’s how i grew up
@Jackson Bain imperial is simple. What grinds my gears personally, is the fact the EVERY vehicle you work on requires you to have both metric and imperial tools. Fucking pick one and stick with it
Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.
Ah this takes me back. My sister and i would collect fresh blackberries near the lake and bring them to my aunt. She'd wash them and make the sweetest blackberry cobbler.
My blackberry wine was very reminiscent of Merlot in both color, aroma and taste.
Great video! Keep up the work - I love it!
Thanks so much!
Using this vid as a reference when we make our own. Great job thank you !
You’re so welcome!
Would it be better to use a wine press rather than food processor? I read that the processor method chops the blackberry seeds as well which can give the wine a bitter taste.
You can do it either way. The seeds will give it a dryer feel because of the tannins in the seeds. If you like sweeter, use a press. If you want a more standard dry, more bitter wine, use the seeds. You can always add sugar later too, after stabilizing with preservatives.
You had me until the face you made after you took a sip. Your face said, "hell no" while your mouth said something to the contrary. 😂
Lol. Not at all. It was seriosuly good. Embarrassingly there wasn’t much left too soon after I started into it! Can’t wait for this season!
LOL! I came here to note exactly this. Your lips said "Ummmm yummy" but your expression said "I don't think I can swallow this!"
Be careful when degassing. You do,don't want to do it vigorously cause you don't want to add oxygen to it
Doesn't really matter if you drink it fast enough. Still good for a couple years instead of a few years.
Thanks for the video . trying to get black berry to grow at over 6000 feet.
Good luck!
In between racking, do you seal the wine while it is sitting for a week? Sorry, beginner here.
Sorry I’m not sure I understand. But in case, I’d always keep it in a carboy with an airlock. Or the primary fermenter with a lid.
I like your simple recipe but adding some campden tablets (metabisulphite) before you start fermentation insures that you kill off wild yeasts. Just saying. it's a good idea.I worked in a winery mostly apple wines but we made blueberry and blackberry and always hammered them with the Camden tabs first. Doesn't affect any flavor etc.
Why?
What happened to rhe brandy?
Was there an end product
I simply cannot believe the numbers liber of ads i got on this video dude. Outrageous. Had to Stipe watching. Don’t do that.
Question:
When you move the blackberries from the boiled water to the crusher,
What are we supposed to do with the remaining sugar water that left in the bowl at the end?
Strain it through :)
Very interesting- new friend here
Awesome thank you
You never uploaded a link to the full recipe darn it
congrats for this video I really like red wine. but is making wine at home and in this way does not cause methanol. that is to say, the fermentation process is over, there is no risk of having methanol in our wine??
There is no methanol :)
Thank you
only an issue with distillation
it's not so much that there is no methanol, there is always going to be methanol in the alcohol creation process, it's that the concentration of methanol in wine and beer is not really ever an issue. This is only an issue with distilling, as when you heat the alcohol, the first thing to rise is the methanol, so if you do not dispose of it properly, then you could get a bottle with highly concentrated amounts. after all, distilling does not create anything that wasn't already there, it just concentrates it. Methanol is only dangerous when it has been highly concentrated, and you won't really ever see that in wine or beer.
Why did this channel stop posting?
Amazon Buying link of wine making material.
Is there a reason to use acid of some sort? I saw that on another video
Citric acid helps the juice render of your not putting it through a food processor, it also adds a zingy citrus note to the finished wine which compliments the tartness of the blackberries.
Vim cream on counter top stains. You're welcome!
👍👍🥂🥂
Земљак, може ли на српском?
Здраво
The wine looks great. You did not make brandy though, and that is what i came to this video for. Brandy is distilled wine
Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.
That is not a brandy. It is an infused vodka.
Thanks. It is an oldschool term for an infused liquer. Like cherry brandy etc. but you’re right it’s not a distilled wine. But the term is used in the application that I have used it.
can you 80 proof
Your website is not user friendly at all. Sorry but I tried to get the recipe and bunched back and forth saying not found.
Oh hey there! Thank you for letting me know! I couldn’t find it either! I’m not sure what has happened to that a specific recipe but I’m going to try and figure it out! Sorry for the hassle!
In the meantime the recipe is in the description. Please shout if you need anything specific until I sort it!
That's a lot of sugar
If you’re in the US…evident by calling it a carboy, why do you insist on using metric measurements….?
I’m not :) it’s called a carboy in lots of countries and well, the metric system is superior :) but I have an serious appreciation of imperial. That’s how i grew up
@@EatTheWorldXX I for one thank you for using metric. I'm an American and don't understand how anyone works with imperial.
@Jackson Bain imperial is simple. What grinds my gears personally, is the fact the EVERY vehicle you work on requires you to have both metric and imperial tools. Fucking pick one and stick with it
Not Brandy
Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.
@@EatTheWorldXX No, that's blackberry vodka
Blackberries don’t have thorns, they have prickles. 2:02 A forager would know that.