Blackberry Wine | Food Production and Preservation | Forums

Blackberry Wine

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23 Mar ’12 - 4:10 pm

Last year we had a abundance of blackberries.

I vacumed sealed some for the freezer and whenever I seal soft fruits I stick a paper towel along the top of the vacume bag as the foodsaver will suck the juice right out of the soft fruit and make a mess.

even after making preserves

I still had a large amount of blackberries

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23 Mar ’12 - 4:43 pm

so I broke out my blender and blended up twenty pounds and dumped them into a cheese cloth bag in my primary

and poured in 4 gallons of water

I dumped in 10 pounds of sugar

I added my energizer, nutrients, etc and mixed well

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23 Mar ’12 - 5:20 pm

I let it sit overnight and cracked it open the next morning

I pulled the cheese cloth out of the primary

I then pitched my yeast into the primary

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23 Mar ’12 - 9:27 pm

I let it ferment for a couple weeks and as the action slowed down I cracked open the lid

since the fermentation was slowing down, I decided to move over to my secondary. First I had to get all the floaties out. So I grabbed my strainer

and ran it through

within a couple days it was starting to settle out nice

After a few weeks it was looking good, so I racked it off into another carboy

time to wait some here

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24 Mar ’12 - 11:17 am

so after racking the wine several different times into different carboys, it was time to bottle. I decided to use grolsch bottles that I had. I figured it would be easy to cap and all. So I assembled my required tools.

I started siphoning out the wine from the carboy

into my bucket with a drain on the bottom

I attached my bottle filler tube onto the drain

it has a spring release in the bottom, so when the bottle is full, you just lift the tube and the flow shuts off. When you pull the tube out of the bottle the volume of the wine displaced by the tube leaves a perfect air gap in the bottle