Great teaching video. Thanks a bunch! Organic winemaker here. No sulfites or fining agents in my wine. I started natural winemaking almost 2 years ago. I also make my own wine yeast from organic raisins. The whole process is a little more involved but well worth it. Organic wine has to have at least 13% alcohol in order to age well. Happy winemaking 🍷
I’ve enjoyed 3 of your winemaking videos. I have followed your tutorials to make my own wine. One question I have is about the amounts of y nutrient, p enzyme, and acid blend. You seem to recommend using more of these than most other winemakers. Then I noticed that while you recommended tablespoons, you had written on your packages the abbreviation for teaspoons. Regards
I love these videos. They are the only ones I have found that give me the confidence to try it myself. I’m just waiting for muscadines to ripen here in north Alabama. I love that you walk us through it day by day. Excellent instructional videos that are simple to follow all the way thru the process! Thanks!!
@@KinfolkFarmofGeorgiacan you give me a full list of ingredients and tools please? I've never made wine before and would like to give your blackberry wine a try for my first time.
Great video and very informative. I’ve been hooked on making my own wine for about 30 years now and I’m amazed that everyone doesn’t make their own wine. I also make my own beer, very satisfying making my own libations. You are so right about using #8 corks using that hand corker as it is next too impossible putting a #9 in unless your using a floor corker. I used a hand corker for years and finally bought a floor corker when I started making about 50 gallons each year. Thanks again for a great video, even though I make my own wine I still enjoy seeing how other folks make their wine, such a fantastic hobby.
I make Blueberry and also cherry wine every year. I tried BlackBerry (6 gallons) and found it disgusting. I'm starting to wonder if it got infected. I had to through it out.
Im thinking about getting into making wine and came across your channel. I love these videos and how you go into detail with everything! I’d love to see you try and make some wine with those cotton candy grapes!
Blackberries are one of my top favorite. I made my first batch of homemade wine last year, but i used a kit. Was planning on doing blackberry next. I prefer my wines dry though.😂 I know, what a weirdo.
Yeah....that 1118 is a real workhorse alright. You ever try the "sorbate" to help kill fermentation? A lot of winemakers use it with the sulfite when backsweetening.
@@KinfolkFarmofGeorgia The sulfites are the campden tablets (sodium/potassium metabisulphite) you're currently using...they'll help hinder yeast action, but may not completely stop it. The yeast may survive the treatment and make bpttle bombs after backsweetening, the sorbate is what commercial winemakers use as further insurance, I believe. I've yet to use it myself, as I prefer dry wines, and pasteurize my backsweetened ciders and ginger beers, but will be using it shortly with a batch of cherry wine I'm currently making (I intend to sweeten it).
That video was great. I am planning to make blackberry wine… just picked about 10lbs and want to pick more… but need to wait for more to ripen. I saw used frozen the berries, that is what I wanted to do but was hesitant! Though, from what I saw on your video it doesn’t seem to affect the fermentation process. Thanks for sharing this will be very useful for a beginner brewer! 😊
Oh my goodness! That looks soooooo good! My dad made some muscadine wine before he passed in 1999 and I still have a pint of it! Thanks for sharing the process with us! 🍷👏🤗🥰👊
I love your wine videos! Powerpacked with information, and no riff raff, Apparent perfection in your finished product. Inspired without fear, I have started with the pineapple recipe. I could just smell it! Thanks
Hello! I hope you and your family had a great holiday season! My husband and I love your wine making videos and have learned so much! We started some blackberry wine and muscadine wine back in late October/early November and we're ready to bottle. We back sweetened yesterday (and totally enjoyed sampling!) but before back sweetening, we forgot to add the crushed campden tablet and wait 24 hours. We havent bottled it yet because of this. Can we still add a campden tablet in it now before bottling although we've already back sweetened? Thanks!
We should be getting a good blackberry Harvest this summer, thanks for this video, we saved it so we can watch it again when we are ready to make our wines!
This is a really good video. I am playing now with winemaking and just added my Camden tablet to my gallon. Mine is not as clear as yours but keeping fingers crossed. Back sweetening next. With every step I come back here to make sure I am doing the right thing. Great tutorial!!!
fantastic. of course I don't drink wine anymore per se, so I just go on leaving this open to air in a warm place to turn into to vinegar, then sprinkle my salad with it.
Refreshing to see straight from the vine, I'm making my first batch (pineapple, thanks to your amazing video lol) Looking forward to trying it!!! Thanks a bunch for putting these together for newbies like me 😊 By the way, your dog is BEAUTIFUL!!!
Hey Shane another beautiful Wine in your arsenal 👍. Are you going to open up for Picking Muskies this year? I'm glad the Raspberry Wine turned out🎉! JO JO IN VT 💞
I got 3 wide-mouth one gallon glass jars for fermenting with included airlocks and extra gaskets and I still have 5 packs of 18-22% yeast and enough nutrient to add if needed. I`ve never used anything else other than added sugar. I got 20 lbs of organic raw sugar which is slightly brown because it`s the tastiest for oatmeal & creamy wheat...and the cheapest oddly enough. I have a 350w electric distiller too to "fortify" it up to brandy strength if needed. Blackberry & Muscadine wines are sooo good and I just got 4 dwarf mulberry trees. I tried quitting alcohol since 2016. No more! I have a giant blackberry patch and they`re loaded in Louisiana right now because we dodged the freezes this year. I found 3 ripe yesterday so it`s almost harvest time! I got 300 ziplock baggies to freeze them. Louisiana blackberries have very powerful natural yeasts and I`ve added 5lbs of sugar to 3 gallon batches before and it made very strong wine with nothing but a small pack of bread yeast.
@@KinfolkFarmofGeorgia This vid reminded me to taste my gallon of fermenting blackberry wine since I added a boost of yeast nutrient and 22% abv turbo yeast recently and a half cup more sugar. That equals 5 cups of sugar in the gallon. It`s unbelievably potent. Almost dry but not completely. Good enough for me. I siphoned out a coffee cup full. LOL! I grew very impatient with this batch but it sure doesn`t need fortifying. It burns my throat! Gotta make room for a fresh batch anyway and jam out to some old rock and Hank again. I`ve been practicing some old Hank Williams songs on my guitar and learning to sing them the right way. Awesome music!
You may have to do some more research on this but squishing fruit after its been frozen is unnecessary. The freezing process breaks down the cell walls of the fruit on a molecular level and allows the yeast to have access to 100% of the fruit without having to go through the process of squishing. Something to keep in mind if you ever make a couple 5 gal batches, saves you a couple hours of mashing.
I use Camden tablets 24 hrs before back sweetening to make sure yeast is all dead. Adding sugar if your not sure yeast is all dead can blow your corks for sure. We've had it happen to
Hey Shane hope all is well. I have a question on fertilizing muscadine. I only have two first year vines and they have reached 10’ in both directions and are looking great. Should I continue with the fertilizer and calcium nitrate for September?
No fertilizer. You will get growth that you don't want coming into winter. They should be gettu.g ready to harden off for the winter. Only fertilize April May June and July
I see you made a pineapple wine also. I was thinking up a piña colada recipe based on the actual drink. The ingredients I thought of were the pulp of 2 pineapples, about 1 cup dried sweetened coconut (preferably organic without preservatives), the juice of 1 key lime, 2 pounds sugar, 1/2 packet of EC 1118 yeast, plus the nutrients for the yeast and enough water to make 1 gallon. Of course you probably know the process way better than I do. But a piña colada is 2 parts pineapples, 1 part coconut cream, and a splash of lime. I think it’d make an interesting wine.
Gday Shane, the wine sure looks nice, makes me wanna go and plant some grapes n berries but i dont have the room haha. What is your alcohol percentage after fermenting?
I use no. 8 corks and the corker I'm not sure the brand. Double Lever Hand Corker - For Standard Wine, Belgian Beer, and Synthetic Plastic Corks, Wine Corker Tool with 20 Count Wine Corks (Red) a.co/d/8f4LEcJ
Beginning 3:09 You say "tablespoon" and advise you write on the bag because you forget amounts. However, the bags have "tsp" for teaspoon written on them! Is it tablespoon (tbsp) or teaspoon (tsp)?
Ive watched this video several times and I wanted to make sure I’m getting the measurements for the additives right. Are you using teaspoons or tablespoons. The abbreviation I use for teaspoon is tsp. And tablespoon tbsp. And I noticed the packages say teaspoon. I’m not questioning your recipe , just making sure
So you ended up making about 6 gallons of wine out of the 4 gallons of blackberries? I have 2.5 gallons of wild blackberries picked to make my first batch and just trying to get my measurements figured out!
You need a immersion Blender for breaking up your fruit. It will be a lot easier to get them all chopped up, especially when using larger fruit. I was going to suggest Peach but you said it didn't work. Maybe you can find out why and try again with a strawberry Peach for example?
Can you confirm your additive measurements for me? Your containers say "tsp"= teaspoon, but you verbalize tablespoon on the audio. All the recipes I'm finding indicate 1/2 tsp pectic enzyme and acid blend per gallon (your individual buckets) of wine.
My grandpa made crab apple wine and aged it in oak barrels. I remember the taste was soooo good, very syrupy and if you had just a shot glass you were buzzing 😅 from Winnipeg, Manitoba Canada.. wish I had the recipe!
On this video you say tablespoon when your adding the acid blend, pectic enzyme, and yeast nutrient but your bag says tsp on it. Tsp represent teaspoons. I noticed on your muscadine video you say teaspoon and the bags also have tsp on them. Just looking for clarification. Thank You!
I hope you are recovering from your house fire. It will take sometime to get everything back to normal. Please keep up the RUclips videos and if I can help you please let me know. God Speed my friend!
Are you really using Tablespoons of Acid Blend, Yeast Nutrient and Pectin Enzymes??? In your Muscadine video you use teaspoons and the packages instruct to use teaspoons. Just want to be sure. Thanks!!!
Best tutorial for wine I ever seen. Thank you so much.
This is the best demonstration I have seen! Great job!!!
Very good presentation.
Thanks
Great job, I enjoyed it very much 👍🏼👍🏼
Wonderful color!! Looks amazing. Bet it tastes amazing too!
Super good
Thanks for making this video. Going to try this with raspberries.
Thank you for sharing!
Great teaching video. Thanks a bunch!
Organic winemaker here.
No sulfites or fining agents in my wine.
I started natural winemaking almost 2 years ago. I also make my own wine yeast from organic raisins. The whole process is a little more involved but well worth it. Organic wine has to have at least 13% alcohol in order to age well.
Happy winemaking 🍷
I’ve enjoyed 3 of your winemaking videos. I have followed your tutorials to make my own wine. One question I have is about the amounts of y nutrient, p enzyme, and acid blend. You seem to recommend using more of these than most other winemakers. Then I noticed that while you recommended tablespoons, you had written on your packages the abbreviation for teaspoons. Regards
Misspoke ,teaspoon is what I use
I love these videos. They are the only ones I have found that give me the confidence to try it myself. I’m just waiting for muscadines to ripen here in north Alabama. I love that you walk us through it day by day. Excellent instructional videos that are simple to follow all the way thru the process! Thanks!!
Thanks, super easy. Any questions feel free to ask
@@KinfolkFarmofGeorgiacan you give me a full list of ingredients and tools please? I've never made wine before and would like to give your blackberry wine a try for my first time.
Great video and very informative. I’ve been hooked on making my own wine for about 30 years now and I’m amazed that everyone doesn’t make their own wine. I also make my own beer, very satisfying making my own libations. You are so right about using #8 corks using that hand corker as it is next too impossible putting a #9 in unless your using a floor corker. I used a hand corker for years and finally bought a floor corker when I started making about 50 gallons each year. Thanks again for a great video, even though I make my own wine I still enjoy seeing how other folks make their wine, such a fantastic hobby.
Nice. We don't buy anymore. We just make our own. Always have some being made lol
I make Blueberry and also cherry wine every year. I tried BlackBerry (6 gallons) and found it disgusting. I'm starting to wonder if it got infected. I had to through it out.
You’re the man. Wish I was as cool as you.
Making some blackberry wine with my folks, this video was super helpful. Thank you! 😀
What was the weight/quantity of berries added per bucket?
1 gallon per bucket
Awesome keep me posted
Im thinking about getting into making wine and came across your channel. I love these videos and how you go into detail with everything! I’d love to see you try and make some wine with those cotton candy grapes!
Good job.., Thanks
Looks good to me,,enjoyed
Yummo those clear bottles looked awesome 👌 haven't had blackberry wine for a long while. 💪keep cool 😎 bro 👍
Hot weather is definitely here. Thanks pal
Hello give lalvin k1-v1116 yeast a try for fruit wine keeps them a bit sweeter and the ec-1118 for a dryer wine .
Will definitely give it a try
Wow that video was so amazing 😍 and very educational
A fantastic video, thank you so much.
Geat video and excellent job explaining the whole process as you went through the steps.
Blackberries are one of my top favorite. I made my first batch of homemade wine last year, but i used a kit. Was planning on doing blackberry next. I prefer my wines dry though.😂 I know, what a weirdo.
Yeah....that 1118 is a real workhorse alright. You ever try the "sorbate" to help kill fermentation? A lot of winemakers use it with the sulfite when backsweetening.
No but might try it out. I've tried the sulfite and didn't care for it
@@KinfolkFarmofGeorgia The sulfites are the campden tablets (sodium/potassium metabisulphite) you're currently using...they'll help hinder yeast action, but may not completely stop it. The yeast may survive the treatment and make bpttle bombs after backsweetening, the sorbate is what commercial winemakers use as further insurance, I believe. I've yet to use it myself, as I prefer dry wines, and pasteurize my backsweetened ciders and ginger beers, but will be using it shortly with a batch of cherry wine I'm currently making (I intend to sweeten it).
That video was great. I am planning to make blackberry wine… just picked about 10lbs and want to pick more… but need to wait for more to ripen. I saw used frozen the berries, that is what I wanted to do but was hesitant! Though, from what I saw on your video it doesn’t seem to affect the fermentation process. Thanks for sharing this will be very useful for a beginner brewer! 😊
Awesome video!! Love the channel. Thanks for sharing!!
Thanks so much
Great video!
Great video! Thank you for sharing!
Another amazing job and I am still waiting to try your wine
Come on down
You make it very easy to follow thank you Seán Ireland
Oh my goodness! That looks soooooo good! My dad made some muscadine wine before he passed in 1999 and I still have a pint of it! Thanks for sharing the process with us! 🍷👏🤗🥰👊
I just started a carbon of black berry wine. Made with blackberry pie filling 😮
That's interesting. Keep me posted
@ I will. I used blackberry pie filling and apple juice plus a cup of sugar 🧐
Thanks for the tutorial
OMGOSH that has a beautiful color! Blackberry wine sounds so yummy 😋... I'm like you, I prefer a really sweet wine 👍❤️❤️❤️
Ann it's so good.
I love your wine videos! Powerpacked with information, and no riff raff, Apparent perfection in your finished product. Inspired without fear, I have started with the pineapple recipe. I could just smell it! Thanks
Hello! I hope you and your family had a great holiday season! My husband and I love your wine making videos and have learned so much! We started some blackberry wine and muscadine wine back in late October/early November and we're ready to bottle. We back sweetened yesterday (and totally enjoyed sampling!) but before back sweetening, we forgot to add the crushed campden tablet and wait 24 hours. We havent bottled it yet because of this. Can we still add a campden tablet in it now before bottling although we've already back sweetened? Thanks!
Never done it but don't see why not
I'm picking black berries now can't wait until my wine is ready
Awesome
Thank you so much l’ll try this summer.
I don't know if you have ever tried persimmon but it's good, and if you distill it mmmmmm very good!!
We should be getting a good blackberry Harvest this summer, thanks for this video, we saved it so we can watch it again when we are ready to make our wines!
excellent job
This is a really good video. I am playing now with winemaking and just added my Camden tablet to my gallon. Mine is not as clear as yours but keeping fingers crossed. Back sweetening next. With every step I come back here to make sure I am doing the right thing. Great tutorial!!!
fantastic. of course I don't drink wine anymore per se, so I just go on leaving this open to air in a warm place to turn into to vinegar, then sprinkle my salad with it.
Nice
Refreshing to see straight from the vine, I'm making my first batch (pineapple, thanks to your amazing video lol)
Looking forward to trying it!!!
Thanks a bunch for putting these together for newbies like me 😊
By the way, your dog is BEAUTIFUL!!!
Awesome I'm about to start a pineapple and muscadine wine. I'm gonna video that. Should be a couple of months, but can't wait
Hey Shane another beautiful Wine in your arsenal 👍.
Are you going to open up for Picking Muskies this year?
I'm glad the Raspberry Wine turned out🎉!
JO JO IN VT 💞
Yes hopefully in a couple of weeks. They are turning but OMG so slowly lol
Love your videos. Can you make a raspberry wine video? Thank you
Maybe
Thank you for the fantastic video!
Quick one, why do you need to freeze the fruit before starting off?
You don't have to. We get tons of fruit and freeze it for wine making through the year.
Freezing breaks down the cellular structure of the fruit, making fermentation easier.
It also saves on labor.
Frozen fruit doesn't need to be crushed.
I got 3 wide-mouth one gallon glass jars for fermenting with included airlocks and extra gaskets and I still have 5 packs of 18-22% yeast and enough nutrient to add if needed. I`ve never used anything else other than added sugar. I got 20 lbs of organic raw sugar which is slightly brown because it`s the tastiest for oatmeal & creamy wheat...and the cheapest oddly enough. I have a 350w electric distiller too to "fortify" it up to brandy strength if needed.
Blackberry & Muscadine wines are sooo good and I just got 4 dwarf mulberry trees. I tried quitting alcohol since 2016. No more! I have a giant blackberry patch and they`re loaded in Louisiana right now because we dodged the freezes this year. I found 3 ripe yesterday so it`s almost harvest time! I got 300 ziplock baggies to freeze them. Louisiana blackberries have very powerful natural yeasts and I`ve added 5lbs of sugar to 3 gallon batches before and it made very strong wine with nothing but a small pack of bread yeast.
Dang super jealous
@@KinfolkFarmofGeorgia This vid reminded me to taste my gallon of fermenting blackberry wine since I added a boost of yeast nutrient and 22% abv turbo yeast recently and a half cup more sugar. That equals 5 cups of sugar in the gallon. It`s unbelievably potent. Almost dry but not completely. Good enough for me. I siphoned out a coffee cup full. LOL! I grew very impatient with this batch but it sure doesn`t need fortifying. It burns my throat! Gotta make room for a fresh batch anyway and jam out to some old rock and Hank again. I`ve been practicing some old Hank Williams songs on my guitar and learning to sing them the right way. Awesome music!
You need to make how to make wine cookbook/ wine book.
👍👍
You may have to do some more research on this but squishing fruit after its been frozen is unnecessary. The freezing process breaks down the cell walls of the fruit on a molecular level and allows the yeast to have access to 100% of the fruit without having to go through the process of squishing. Something to keep in mind if you ever make a couple 5 gal batches, saves you a couple hours of mashing.
There seems to be so many different ways to make blackberry wine!
I know this way and it turns out awesome
Hey man, love your wine videos. How large your carboys are, I'm sure you said it somewhere but I must've missed it
3 gallon
Do you use a stabilizer when adding sugar at bottling. I didn’t use stabilizer and blew all my corks out of bottles.
I use Camden tablets 24 hrs before back sweetening to make sure yeast is all dead. Adding sugar if your not sure yeast is all dead can blow your corks for sure. We've had it happen to
Thank you so much.
i'm a little confused you say a table spoon of your acid but on the bag you have teaspoon abbreviated on all your chems. but I love your videos
Teaspoon I misspoke but doesn't really matter
Hey Shane hope all is well. I have a question on fertilizing muscadine. I only have two first year vines and they have reached 10’ in both directions and are looking great. Should I continue with the fertilizer and calcium nitrate for September?
No fertilizer. You will get growth that you don't want coming into winter. They should be gettu.g ready to harden off for the winter. Only fertilize April May June and July
I see you made a pineapple wine also. I was thinking up a piña colada recipe based on the actual drink. The ingredients I thought of were the pulp of 2 pineapples, about 1 cup dried sweetened coconut (preferably organic without preservatives), the juice of 1 key lime, 2 pounds sugar, 1/2 packet of EC 1118 yeast, plus the nutrients for the yeast and enough water to make 1 gallon. Of course you probably know the process way better than I do. But a piña colada is 2 parts pineapples, 1 part coconut cream, and a splash of lime. I think it’d make an interesting wine.
Please let me know how it turns out. I cant make any more untill our house is built. We just don't have the room
@@KinfolkFarmofGeorgia Will do. 👍
20:21 I remember putting the wine in the bottle and it exploded. Idk what do we use to kill the yeast.
Camden tablet
@@KinfolkFarmofGeorgia ok thanks
How about beauty berry wine for a different wine
Gday Shane, the wine sure looks nice, makes me wanna go and plant some grapes n berries but i dont have the room haha. What is your alcohol percentage after fermenting?
Not sure I really never check but it's pretty strong lol
Very cool. All that tasting may get ya light headed. Lol😂. Do you use a proof tester to see how strong it is?
No I just make it lol. I tried and it drove me nuts
How many pounds of blackberries per bucket? Is that bucket 2 gallon? Thanks for your very informative video.
Not sure how much it weighs but it's 1 gallon
Have you ever tried a pure black berry juice . No water at all?
No
Can you use unbleached cane sugar? What are you using to sterilize the corks?
Not sure about the sugar and I just spray them with the starsan
@@KinfolkFarmofGeorgia thanks for the reply
Hey kinfolk. Im Picking Supreme and fry muscadines now to make some wine. What corker do you have? Thanks buddy
I use no. 8 corks and the corker I'm not sure the brand. Double Lever Hand Corker - For Standard Wine, Belgian Beer, and Synthetic Plastic Corks, Wine Corker Tool with 20 Count Wine Corks (Red) a.co/d/8f4LEcJ
You should try a mead! Use honey water yeast
That would be fun. My son loves to make mead
I plan on making some for Christmas with cherry, vanilla bean, cardamom, cloves
Beginning 3:09 You say "tablespoon" and advise you write on the bag because you forget amounts. However, the bags have "tsp" for teaspoon written on them! Is it tablespoon (tbsp) or teaspoon (tsp)?
Teaspoon
Much appreciated! My father appreciates the clarification!
Ive watched this video several times and I wanted to make sure I’m getting the measurements for the additives right. Are you using teaspoons or tablespoons. The abbreviation I use for teaspoon is tsp. And tablespoon tbsp. And I noticed the packages say teaspoon. I’m not questioning your recipe , just making sure
Teaspoon
I guess I should have checked before I made my wine. I was so excited to get it started We’ll see how it turns out
So you ended up making about 6 gallons of wine out of the 4 gallons of blackberries?
I have 2.5 gallons of wild blackberries picked to make my first batch and just trying to get my measurements figured out!
You loose some with the sediment so not quite that much
How many gallons do your buckets hold ?
My white one are 1 gallon the tan are 4
How do you figure how much sugar to use backsweeting it
Just keep adding untill you its what your looking for
You need a immersion Blender for breaking up your fruit. It will be a lot easier to get them all chopped up, especially when using larger fruit. I was going to suggest Peach but you said it didn't work. Maybe you can find out why and try again with a strawberry Peach for example?
Sounds good
Can you confirm your additive measurements for me? Your containers say "tsp"= teaspoon, but you verbalize tablespoon on the audio. All the recipes I'm finding indicate 1/2 tsp pectic enzyme and acid blend per gallon (your individual buckets) of wine.
Teaspoon
My grandpa made crab apple wine and aged it in oak barrels. I remember the taste was soooo good, very syrupy and if you had just a shot glass you were buzzing 😅 from Winnipeg, Manitoba Canada.. wish I had the recipe!
Sounds awesome
Camplit infphormation ❤
How long does it usually take for the yeast to fully die?
Couple weeks
How long does the wine last before it starts to go bad?
Not sure, honestly don't last long at our house lol
I am allergic to sulfites and want all organic. Can I use this process without all the additives?
Don't see why not
Hi sir. How do you get rid of that eggy smell? Did I do something wrong?
Never had that
Thank you ❤
On this video you say tablespoon when your adding the acid blend, pectic enzyme, and yeast nutrient but your bag says tsp on it. Tsp represent teaspoons. I noticed on your muscadine video you say teaspoon and the bags also have tsp on them. Just looking for clarification. Thank You!
Teaspoon
Thank You!
I hope you are recovering from your house fire. It will take sometime to get everything back to normal. Please keep up the RUclips videos and if I can help you please let me know. God Speed my friend!
Do elderflower or elderberry!😊
That would be good
Have you made blue berry wine? Also do you sell you wine?. I would love a bottle or two of the blackberry. 😅
Never made blueberry and no I don't sell the wine . I just took out all my blackberries to make room for more muscadines
How many lbs of berries is this? Would the process be the same with blueberries?
Same process and not sure of the weight. I just use 1 gallon of fruit
where can i buy the print label ?
which is good for home wine making?
We Madd our own labels from our printer. Ison is my favorite variety
@@KinfolkFarmofGeorgia thanks.
Try potassium sorbate to stop the yeast.
I used campton tablets to my raspberry and turned them biege immediately
Never had that happen
Do you have any diabetic information on your wines? I like sweet wine too but it doesn't like me.😆
Lol
Will this work with blueberries?
I don't see why not I've made wine from just about every fruit lol
How about pear
Don't see why not. I've made apple and it was awesome. Little more work though
can we buy a bottle
Lol I wish. Come out when we open In a couple weeks and we can see what we can do.
Mulberry is the strongest I ever had
Never even seen a mulberry but would love to try
Are you really using Tablespoons of Acid Blend, Yeast Nutrient and Pectin Enzymes??? In your Muscadine video you use teaspoons and the packages instruct to use teaspoons. Just want to be sure. Thanks!!!
Yes Works great. Honestly those videos are from so long ago I cant remember. , I might have miss spoke And I'm a man I can't measure lol.
Too funny! Many thanks! 😂😅😂
Try mango 🥭
Sounds awesome
Instead of a potato masher I would use a tater smasher👍
Looks like a fun hobbie!
Sorry but it is sanitized not sterilized. There is a difference. Love the videos but I had to mention that.
That abbreviation is Teaspoon but you said tablespoon.
Lol
So is it actually tablespoons you are using or teaspoons?
@@virginiasmith3520 never got an answer but the abbreviation was for teaspoons.
I use Table spoon
Tablespoon
This guide just annoys me, not easy to follow, sorry
Lol thanks for the comment
I take bits on board but as a first timer you lost me at the end with adding more sugar n stuff@@KinfolkFarmofGeorgia
Iv made this but extremely differently 4kg of fruit and only a kg of sugar