Blackberry Wine??

Anyone out there into "home brewing"? :eek: Just getting started here.

My first attempt will be Blackberry Wine. Have enough berries from this summers harvest to make about 2 gallon. So given that, berries are out of the fridge and thawing out as I type. Believe I have enough berries to make a couple of different 1 gallon receipts. Going for a Light Bodied Sweet" and a "Heavy Bodied Dry". Hoping to have everthing santized today and start fermentaion on Saturday.

My next venture will be brewing an Irish Ale. Cheated, bought a kit!!!:D:D

Next, I need to do some research into getting a Fed Lic to make ethanol:cool:

[QUOTE=FlyLie;468607]Anyone out there into "home brewing"? :eek: Just getting started here.

My first attempt will be Blackberry Wine. Have enough berries from this summers harvest to make about 2 gallon. So given that, berries are out of the fridge and thawing out as I type. Believe I have enough berries to make a couple of different 1 gallon receipts. Going for a Light Bodied Sweet" and a "Heavy Bodied Dry". Hoping to have everthing santized today and start fermentaion on Saturday.

My next venture will be brewing an Irish Ale. Cheated, bought a kit!!!:D:D

Next, I need to do some research into getting a Fed Lic to make ethanol:cool:[/QUOTE]


I've alway made wine using 1 lb fruit to 1 ib sugar to 1 liter of water. Boil water let cool then add to fruit and dissolve sugar in it in p[llastic bucket. let sit for 3 days a room temp to attract natural yeast from the air. Then put lid on bucket and put airgap in lid and fill with water. Check water regularly in airgap. Approx. 4 weeks it should stop bubbling. Strain and bottle. Wait another month and drink.

My dad used to make home made wine. In the 8th grade I snuck a gallon of it....it was winter time, had some snow on the ground so I covered it with snow to keep it chilled, got drunk as a monkey and twice as sick, lol...never snuck another gallon of it after that!

Let me check my uffisial tasting skedule. If you git my sertifyed approval, ya'll can drink wats left!

Well, the deed is done. :D Both batches are in the fermentation vessels, so now just cross my fingers and hope the yeast does it's thing. Screwed up and added tap water without di-chlorinating (sp?) it! Had a pot of water boiling on the stove, but guess I just got to caught up in the thought of it all!. :p

Again, assuming the yeast does it thing, should be ready for a wine tasting around April. :cool:

[QUOTE=Tom523;468652]I've alway made wine using 1 lb fruit to 1 ib sugar to 1 liter of water. Boil water let cool then add to fruit and dissolve sugar in it in p[llastic bucket. let sit for 3 days a room temp to attract natural yeast from the air. Then put lid on bucket and put airgap in lid and fill with water. Check water regularly in airgap. Approx. 4 weeks it should stop bubbling. Strain and bottle. Wait another month and drink.[/QUOTE]

I'm using about 3 to 4 lbs of berries and 2 1/2 lbs sugar per gallon. One batch is made with "Wild Blackberries" and the other with "Triple Crown" from the garden. So, come April, it the weather says no fishin, then just might have to stay home and tip the jug!!!:D:D

hard to beat a batch of good ol homemade blackberry wine....hope it turns out good for ya

Things are looking great. Air locks on both fermentation vessels are bubbling ever second or so, kind of like a teakettle on low heat. Music to my ears. Sad note is I filled the airlocks with the only vodka I had in the house, so I'm forced to drink Burbon on the rocks as opposed to having a Martina (sp?) :(. O well, time to make a run up North to a "wet county" and resupply. :) Only disadvantage to living in Russel County...

I'd like to get into home brewing if I could find a mentor, but it wouldn't be wine.....I like the good ol' apple pie shine :)

[QUOTE=artcarney_agr;469002]I'd like to get into home brewing if I could find a mentor, but it wouldn't be wine.....I like the good ol' apple pie shine :)[/QUOTE]

Like I stated earlier, I'm just getting started and certainly not in a position to offer any expertise. But if you search the web, you'll find a lot of information.., some good, ... some bad. Also, there are some pretty good books out there on home brewing. As to "apple pie shine", give me an bit more information on what you are interested in and I'll see if I have any information. But now, if you are talking about making "shine", be advised that is against the law in the USA (federal law), unless you obtains some VERY COSTLY FEDERAL PERMITS. So, this is not something the average home brewer gets into. However, you can get a Fed permit to make ethanol. I assume you could make this from an apple base?
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The fine print: pleased be advised this is for informational use only and in no way ....., etc...., etc.. :D
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