How To Make Easy Homemade Wine~Part 2 (Making Blackberry Wine)

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Here's Part 2 of How to make Easy Homemade Wine. This video covers the straining and racking of the wine from the Mason jars. Making Blackberry Wine... or wine from most any kind of fruit is an easy thing to do...
I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE:
amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT.
You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2.
Be Careful...!
alan
Check it out, and take care,
alan
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Here are links to all the things discussed in the video:
How To Make Easy Homemade Wine Part 1:
• 🍷 How To Make Easy Hom...
Link to 6.5 Gallon Big Mouth Bubbler: amzn.to/2HLhP48
Link to Super-Klear KC: amzn.to/2HMFi5d
Link to Siphon Hose: amzn.to/2HOh76s
Link to Sterilization Powder: amzn.to/2JQf6bv
Link to Airlocks and Rubber Stopper Set: amzn.to/2OzpDqi
Link to Stainless Steel Canning Funnel: amzn.to/2JS8jxZ

[@SeanLumly]

You can also secure cheesecloth under the mason jar ring, making a quick and easy strainer right on the jar! Just invert the jar, and wait until everything has come out! :)

[@BIGALTX]

Now THAT... is a great idea ! I think it would have to be after the fermentation process (otherwise air could get IN the jar)... but great idea. That would take the work out of straining. thanx

[@SeanLumly]

TexasPrepper2 Thanks! I really like your mason-jar method as well, and am going to be getting some mason jars this week so that I can use them for my next wine brew! I much prefer fermenting in small containers to large containers, and if I can tighten the lid just enough for the CO2 to escape, it will fully eliminate the need for airlocks!

[@cuddlesxyz]

+Sean Lumly if i just use the mason jars i fill it up after filtering and let the sediment fall in the other mason jar instead of the big bottle u have? do i just pour it into anothe big mason jar for it to settle again? or did u use the hose to transfer it to the new bottle. as well if i leave it filered in the new bottles when im done will it still taste better with age or is that only in the begining before filtering i have to leave it longer

[@SeanLumly]

cuddlesxyz I'm not sure I understand the question. Are you asking whether or not you need to filter the sediment generated during fermentation? I am certainly no expert, so here is what my understanding is: Sediment can affect the flavour of the wine while it is aging, or if consumed. This is why wine is typically "racked" periodically (separated from the sediment), and "racked" after fermentation is complete. This makes the wine clearer, and improves the flavour (for those that care about such things).

[@JoeGrow]

The simplicity of Nature!

[@raydenshannon1112]

Hi, just if you're trying to do this cheaply. A very effective way to clear any liquid of sediment is cold crashing. So basically just stick the jars in your fridge for a couple days to a week and then strain off the wine leaving sediment at the bottom. For the bubbler wait until it gets cold outside (still above freezing) and let it sit overnight or something. It really speeds up the clarification and you can always filter it afterwards or repeat to get it even more clear.

[@fireframe09]

I just got done with this. It was great. 6 months mine was 5℅. It has now been a year since I made it and it is 15% and tastes great. Thank you so much for the info

[@pauladams3135]

Bullshit !

[@faithmcdowell9004]

Wow .. really mm

[@ibelivinu1]

@@pauladams3135 i've gotten the same results too,but i've always used yeast,let it sit for a year and the abv was 17% NO BULLSHIT!

[@5eilat5]

my granny strained her fruit jams and jellies through nylon stockings. it worked.

[@TheWisendorf]

OK i will tell you part of how my Dad clarified his wine.He was born in 1901 and he was full of the old ways of doing things.He would take the final strain and mix gelatin with it and shake it around to mix it.A couple days and the gelatin would settle to the bottom .Every thing above that was crystal clear .He just siphoned it off ..

[@BIGALTX]

Wow... that is a great tip!! thanks alan

[@tambrasmith4199]

Homemade wine .. (1 month) 6 cups fruit (I like wild grapes the best) 3 cups sugar 1 gallon jar 1/2 tsp yeast Put fruit, sugar & yeast in gallon jar Fill jar 3/4 full of warm water (stir to dissolve sugar) Shake or stir every day for 1 month After 2 weeks add 1/2 cup to 1 cup of sugar ,, On day 30 ,strain fruit out & then strain 3 times through a cheese cloth or old cloth diaper ... sweeten to ur taste and bottle . I made this wine and bottled it .. I got sick on wine when I was a kid so I didn't really like wine .. when we finally opened a bottle and tried it.. it was gone pretty quick ... I would come home from work ... pour about 3" of wine in glass and 3" of Sprite Zero and head to the shower ... by the time I was finished I could handle just about anything a teenage girl could do or say...

[@dylanalford883]

Tambra Smith what type of jar did you use? And did it have a top?

[@TheDeezelsmoke]

I’m not sure I want my wine going through an “old” diaper, but other than that good tips!

[@MichaelJohnson-ux7pe]

What type of yeast did you use?

[@1971sls]

@@blitzburghbilly7813 THATS DISGUSTING!.........yet somehow arousing..........

[@wifeypie1603]

Haaa the boxed wine "my wife buys nothin but the good stuff" she is my kinda wine drinker 😂

[@SurviveTheHorror1]

I learned a lot from your videos. Thank you!

[@alexisray8489]

Your pretty woman look like a zelda character. ...cheers

[@carlkrebs1]

my great uncle taught me how to make wine like this . its good stuff !

[@inthenameofjustice8811]

Use women's pantihose for straining and lose less because of absorption by the cloth. Also, try this. Make a 5 gallon sacrificial batch of wine. When your fresh 5 gallon batch is done fermenting and has been filtered and is ready for bottling before you do that, take the first 5 gallon batch and freeze it solid in a 5 gallon bucket. Remove it from the freezer and pull the ice out carefully and dispose of it. What is left is pure alcohol add that to the second batch, stir it and then bottle it. You just gave it a real punch.

[@johnrice1943]

It's not pure. It has methanol and other stuff too. You're simply removing the free water from the must.

[@davidellis4746]

do you call it panty dropper

[@cturner0088]

great video's! the wine turned out well at the end, very useful and helpful video! thank you

[@BIGALTX]

+cturner0088 Welcome !

[@MikeJones-wx1hu]

Did a 5 gallon batch of fig wine (have a huge fig tree) last summer. In settling stage now, can't wait to taste it. Recipe used brown sugar and honey, this is going to be interesting.

[@januarybatten1227]

I'm dying to hear how your fig wine turns out. I'm growing figs and would love the recipe.

[@angelinaaurelia1668]

Please let us know how it turned out.

[@dannybowen8364]

Interested in this as well really high in natural sugar

[@Phyllyps-Levine]

Thanks so much for both videos!

[@ladyb003]

I'm not really a drinker....but yours looks so delicious and clear. I've thought about 'trying' to make wine....for later. You make this look easy. Thanks for sharing. Take care.

[@jonmild2729]

I've never been a wine drinker, but on a trip to Tennessee I tried some watermelon wine and liked it. I'm going to have to try this method.

[@constancehardin5655]

I'm from Tenn. If you think watermelon wine is good try some watermelon shine .Just sip it an drink a little. It will kick you when you least expect it lol.

[@allaboutfood7432]

I made some of this a year ago, just today I went to the basement to strain it, I made blueberry, strawberry, grape and cherry. The blueberry is really good, strawberry is ok as well, the grape doesn't smell very strong and the cherry when i opened it it was still bubbling and has carbonation. I left it to set longer but it is still fizzy after a year of sitting. None of the other ones were still like that.

[@benjaminraymond7733]

All about food dump the cherry.

[@phallca]

Just sorry I didn't come across your comment when you first put it up. It sounds to me that what you had was a malolactic fermentation, or in more common terms, a secondary fermentation which makes a sparkling rather than a still wine, if a wine tastes of vinegar (don't get this mixed up with a dry wine they're totally different things) then pretty much all its good for is using for cooking, but if it tastes good, be it dry or sweet, then enjoy it, you've made (usually by accident) a sparkling wine. It is worthwhile keeping a little of this aside and adding it to a still wine as a seed to try and start a further malolactic fermentation. I've been winemaking since I was a boy with much success, and yes I have had a few failures but like everything else you learn from your mistakes.

[@jodivandehey3951]

Your basement temperature could be too cold. When I move my wine upstairs from the basement it continues to ferment. So now my wine in carboys sits on my 1st floor.

[@jasoncloer3792]

Man, I'm just drooling for a sip of that finished product and I'm dying to start making great wine

[@BIGALTX]

This is NOT great wine... it's SIMPLE wine. There are much better ways to make wine. I usually wait 4 to 5 months before I strain it. I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan

[@VictorHernandez-wd4pl]

I seen your first video a few days ago I have so much blackberries they're huge and I always make jam and I was looking for a wine or something else to make and I stumble into your video I am so happy that I'm going to try to make wine thanks for all the info but one thing I'm not going to do is put it in a wine box😂 thanks again

[@ThePresidentAnybody]

looks great! thx for sharing

[@jazzminejackson9181]

I would like to try this with grapes. Thanks for posting this video.

[@Lilyindi]

boy i tell you yous an inspiration to all americanind i tell you what.

[@IAMSCOTLANDFOREVER]

Just found ya on utube brother n I really enjoy ur show. I don't know what all the terms ur using but I'm intrigued. Just now subscribed to ur channel n looking forward to more great content. God Bless

[@BIGALTX]

Good to have you on board!

[@rigatr0n]

Brilliant vid, thank you!

[@c.m.chantaltoporow4584]

Thank you for your replies. Much appreciated. Great content!!!!

[@BIGALTX]

My pleasure!

[@NotTelling51]

I've been makin wine for many yrs. And, of course da-hooch

[@BIGALTX]

Brad Gray You're da King of Da Hooch !

[@hunterholt1695]

loved Your STAR OF DAVID kichean thing

[@hopkinsjr436]

It was cool👍🏼👍🏼 nicely done

[@BIGALTX]

Thanks! alan homesteadadvisor.com/

[@healingwithdanae1294]

Enjoyed this!

[@smoxen]

Hello, I am a new subscriber. Glad I came across your channel, I l have learned a quite a bit. I live in West Texas myself, all my life. Plan on trying your wine recipe out very soon. Thank you. Vancourt Dog Rescue

[@BIGALTX]

Welcome aboard!

[@Chaoticburn]

if you want to clear up your wine without adding anything, let it set in your large bubbler after straining it. I just bottled 2 gallons after letting them style for 6 months. it had cleared up nicely, but I ran it trib a homemade filter using cheese cloth and got the clearest wine I've ever made. just a thought. wine making is for the lazy and patient lol

[@1timby]

Great vid.... Not to be off topic. I really liked your granite counter tops. IF you don't mind, can you tell me what it's called. Thanks

[@BIGALTX]

1timby My wife picked it out... I think it's called "Madera Gold". If I find out different... I'll reply again

[@Tableaux15]

You should have taste tested it.

[@naplescajun]

Thank you! Looks delicious!

[@barbaraperry2796]

Excellent! Thank you.

[@BIGALTX]

You are welcome! I usually wait 4 to 5 months before I strain it. BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: kzbin.info/www/bejne/pIiZhWyPpZupq68 If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan Again... Try the new, easy wine method I linked to above. You'll like it a lot better!

[@fluffyjoker69]

Looks great

[@unbaisedwine7768]

Great vid!

[@mickstp]

I'm curious why you didn't put the wine through your juicer once it was done to begin with. Love your videos Texas guy.

[@brooklynsmomma88]

Awesome job

[@BIGALTX]

Thanks for the visit. Also, I usually wait 4 to 5 months before I strain it. BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: kzbin.info/www/bejne/pIiZhWyPpZupq68 If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan Again... Try the new, easy wine method I linked to above. You'll like it a lot better!

[@rickg3681]

What are u using those superkleer kc for?I got lost in part...

[@malcolmt7883]

I've made hundreds of gallons of wine, and I'd recommend purchasing a 6 gallon fermenter bucket with an air-trap, and several 5 gallon HDPE plastic buckets with lids for 2ndary ferment and storage.

[@Edward_bsrk]

i learned a lot with this video thanks

[@BIGALTX]

Glad to help! alan homesteadadvisor.com/

[@judichristopher4604]

I looked in your description box but couldn't find where you bought the (I hope I'm saying this right) 5 Gal. Carboy?

[@BIGALTX]

This is the one I have: amzn.to/3HORluv

[@real3tron3]

The quick easy way I read was to buy the water sterilized from the store, boil the fruit. Put fruit in a fermenter with water from box store and pitch yeast. let her go. for a month. You could do a secondary fermentation by adding some more sugar /sucrose and fermenting to the carboy. If single stage just put it in a jar once its stopped "fizzin" .

[@1000sofroots]

I'm trying this for the 1st time. Why strain is so much? Does it impact the taste or just the looks?

[@BIGALTX]

Kip Smyth You're just trying to make it look clearer...

[@THEWORDCHRISTIANMINISTRY]

Gonna give it a shot. And---------> Both parts - 1 & 2 are both worthy of two thumbs up, based solely on the fact your videos start out with Bible verses. GOD Bless Brother !

[@BIGALTX]

I usually wait 4 to 5 months before I strain it. I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan

[@mssandifoxxify]

Ai enjoyed your video. You can use a coffee filter to strain out the fruit.

[@johnmccauly3022]

Look people. With blackberry wine, use a cup of fruit for a quart. And 1.5 cups sugar and a tea spoon of yeast. 14-16 days later, ya got wine. Put it in the fridge to clear it up and you'll have some well balanced blackberry wine. Right in the middle of sweet and dry. You can do the same with half a green apple and some cinnimon. Apple pie wine.

[@BIGALTX]

Sounds good to ME! 👍😎

[@BIGALTX]

Do you mash the berries or are they whole? Do you strain it or rack it to clear it up? Thanks

[@johnmccauly3022]

@@BIGALTX I strain it with cheese cloth into new container to clear up. Then I pour the clear stuff into the final jar. Its just simple for me and makes me think of the olden days when people made wine in clay jars.

[@destinykisses2400]

Good job

[@ireneduck8212]

what do you do with cell meant's in the bottom that you didn't take out? i really like watching your video's i'm really am going to try to make my owen win here at home. i got a lot of ? but i not the best speller in the world so i hope you can understand me thank you hope to hear back.

[@nphipps9406]

good work, never knew you can make wine without yeast

[@BIGALTX]

Yep, most fruit has it's own yeast. Also, I usually wait 4 to 5 months before I strain it. BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: kzbin.info/www/bejne/pIiZhWyPpZupq68 If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan Again... Try the new, easy wine method I linked to above. You'll like it a lot better!

[@dtom86kaiser16]

Fantastic. I can't wait to try. Quick question though, can I just make the wine in the bigmouth bubbler? After it's done after 5 months rack it from the Spicket into another bigmouth. leaving the berries in the first, then put the super clear in the second one then bottle? Will it be ok without going through the nightmare of rags and filters?

[@BIGALTX]

That should work, but I haven't done it. Transferring it to the 2nd container (racking it) will definitely clean it up. The straining IS a pain

[@jamesnichols4280]

Very Nice.

[@edrarunion940]

Oh ok thank you. West Virginia 🙋

[@lydck1]

Looks good !! :)

[@jackcooper7074]

Hey, I tried starting with this method using grapes from my garden(Delaware variety). After a week or two sitting in a cabinet, when I checked on them, I could see that there were white spots on the surface in each jar. Is that a problem? I've never tried making wine before and I don't want to open them up in 4 months to end up having to throw it out. I only made 4 mason jars of it (half gallon or qt size, I can't remember ).

[@BIGALTX]

+Jack Cooper 2 or 3 other folks have reported the same stuff on the top. Not sure what it is, or if it affects the wine. I'd use the smell test, etc to see if you thought it was OK... your decision. I had a 5 gallon carboy once that had junk on the top and it was OK... but again... you decide...

[@brown5449]

Will you do other videos on how to make wine with grapes, etc? Im wanting to make some but cant find any fresh blackberries.

[@BIGALTX]

You can do the same process here with grapes. I've done it with pears, apples, strawberries, muscadines, persimmons, and grapes. Also, I usually wait 4 to 5 months before I strain it. I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan

[@DoubleDHomestead]

very nice!!!!

[@pineapplepissant]

I’ll drink the fruit too

[@GAMRZNATION]

great videos

[@judichristopher4604]

While the fruit was in the jars all those months... Did you shake it? Turn it over any at all?

[@BIGALTX]

Nope... I just left it alone

[@TheMzTR]

Tks for sharing this with us ☺️ Where did u get ur wine bottles from? Plz share the link

[@BIGALTX]

Recycled them from family :)

[@B1gHagar]

I've had blackberry wine that was a blackberry/grapes mixture to give it some sweetness. How does strait blackberry wine taste? Dry? Have you ever made any without the sugar?

[@NaNa-bm7di]

Blackberries are expensive in N. Cal. definitely more expensive than wine =) thanks for sharing, it's very interesting.

[@BIGALTX]

Yes they are! If you try this... I highly recommend you loosen the lids or use an airlock like these: amzn.to/2RyA8Mm There have been instances where jars burst because lids were too tight. You can also use a (non-powdered) latex glove over the lid to expand with the released CO2. Be Careful. Alan I usually wait 4 to 5 months before I strain it.

[@vaneaseshabazz8079]

Nice im going to try this first time by im going to see how it turns out my mom does canning so she might can me

[@BIGALTX]

Also, I usually wait 4 to 5 months before I strain it. BUT... I have found a MUCH easier way to do this. It is so easy and even has a MUCH higher alcohol content. Here's the video: kzbin.info/www/bejne/pIiZhWyPpZupq68 If you DO use the Mason Jar method, I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE THE GLASS JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan Again... Try the new, easy wine method I linked to above. You'll like it a lot better!

[@Hippie-chick]

What are you adding when you put the Super Clear in? So far you have a nice, non-GMO, no chemicals, no Crap wine. What are you doing to it with the stuff you added just to clear it?

[@c.m.chantaltoporow4584]

What did you use for sterilization solution? Made it or bought? Thanks. So appreciatedd

[@BIGALTX]

I used a commercial sterilizing powder

[@1000sofroots]

Thanks for getting back to me.

[@davidtatham1963]

Besides using wine finings/Clear, & your a cheepskate you can use uncooked frothed (1) egg white per gallon container, mixed with a little of your wine, added to the top of the brew then wait. This will remove all the particale to the bottom of the container.

[@stacyadams112]

Why not squeeze the juice out. Of the berries? Just curious! Love the video! Love the voice :)

[@wongahbee4074]

Hi, can you. please advise whether I can make wine with mix fruit peels ? which I don't know what to do with the mixed fruit peels ( for baking) which was given by my Friend. Your advice to is much appreciated.. Thanks

[@BIGALTX]

Probably, but since I've never done it... I'm really not sure.

[@rodney73991]

im confused last vedic all saw add sugar. i did not see yest start add. if so would grape juice not wine? or did miss step last vedic?

[@BIGALTX]

Fruit has it's own yeast. I didn't add any to this. I let the natural yeast on the fruit do the fermenting.

[@syaw1001]

You don't make beer but you make wine. They must love you in France.

[@freddieslaughter9659]

Great video, Elderberry or Blueberries would make good tasting wine. Have you checked the alcohol content?

[@BIGALTX]

No, but I would think they'd be good :)

[@taxitrekking]

This is a great simple video, thanks for that, , but the UK is quite cold after blackberry season. Will this still ferment in cooler climates?

[@taxitrekking]

Thanks for the reply. So I wonder. Could I put in a teaspoon of brewers yeast, unscrew the lid a little so that the carbon dioxide can escape, and still leave them for 8-10 months?

[@BIGALTX]

You can try to start it back up fermenting by adding yeast, but you'll probably have to keep it warm. If it doesn't start fermenting, it probably won't be alcoholic after a few months.

[@Rezbone]

10 MONTHS!!!!! I can’t wait so long 🤭😜

[@BIGALTX]

Mich Ele It’s 4 to 5 months... not 10.

[@Frankensleeve]

Got my 1st 2 blackberries off the ArkFreedom Primacanes that I planted back in Nov. You have any berries yet?

[@BIGALTX]

Frankensleeve No berries... still small plants...

[@sweetheartsmom]

so did you have any bottles explode? can you do smaller batches....like qt jars?

[@BIGALTX]

Tracy Bruring Nothing exploded, and yes you can do quarts... I started out doing quarts.

[@RhodeToPrepping]

Hey , Alan did you ever make the Blackberry wine using just the Blackberry juice? You mentioned your intention to try the juice method...I have been looking for that video and can't find it. We just washed 40 pounds and put in ziplock bags with the intention of throwing in the Victorio Steam juicer to can after the black berry picking is over for us here in Southeastern Illinois. We have about 8 pound to wash today and was thinking about sanitizing some jars and trying the method you are showing us here, but thinking all that straining looks like a pain. The Steam juicer I have, allows me to set it on the range top , then open the oven door and set a big pot on the oven door. Across the top of the big pot I put two strainers, with two different sizes of mesh and just allow the drain tube of steamer to rest in the strainer...so the juice gets automatically strained of seeds. Just wondering if the juice will still ferment properly if expressed by Steam. If you get this please link us to your Blackberry juice wine video. Thank you! Love your videos.

[@BIGALTX]

Yep.... the straining IS a pain. I f you can use JUST juice... do it. You'll probably have to add yeast. Heck... you can take juice from the store and make wine. Lots of videos on YT about that.

[@eddiepitts]

Could you strain through something like a brita water filter? I have done that with home brew and it works great.

[@BIGALTX]

I think it would stop up a Brita pretty quick :( If you try this... I highly recommend you loosen the lids or use an airlock like these: amzn.to/2RyA8Mm There have been instances where jars burst because lids were too tight. You can also use a (non-powdered) latex glove over the lid to expand with the released CO2. Be Careful. alan

[@c.m.chantaltoporow4584]

What did you do with all the blackberries in part 1.... all that pulp/seed stuff? Compost? Add to some recipe?

[@BIGALTX]

Can be either composted or discarded

[@DonnaMSchmid]

That bubbler is going to be a great help when you start fermenting your next crop... No problems with exploding Mason jars!!! Whoo hoo!

[@allydavis5010]

I have seen several videos where people put cheese cloths over the jars instead of using the lid.. does the cloth help to ferment faster?

[@BIGALTX]

I've never used cloth...

[@cheryang3622]

But when i use that clarify to clear my wine it loose the fruity taste.

[@trevorhilditch616]

When I was a kid I LOVED WINE

[@LifestyleGardener]

When you were a kid?????

[@lifesajoke6965]

Is it not good to drink with the actual fruit left in it? I've drank some homemade Sangria (I think thats what they called it) with chunks of fruit still in it but I don't know if they added it all fresh after they strained the fermented fruit out first.

[@BIGALTX]

You probably could, but I always strain mine first Sometimes the fruit deteriorates a lot... it is just mush

[@gabrielshively6470]

Hey I have a question do you think it would be safe to put candy when you first start canning it

[@BIGALTX]

Gabriel Shively Candy? I’m really not sure. I don’t think it would hurt but adding sugar might restart the fermentation process… Not sure

[@tjoshaugh]

Just curious, I read that when a bottle of wine is opened that you need to drink it within a short time due to oxygen being introduced when you put the cork back in the bottle. Does wine, when it is first made, make its own nitrogen to keep the wine from turning to vinegar?

[@BIGALTX]

Don't really know. I think it puts off CO2 as it's fermenting

[@DakotaRose56]

Enjoyed watching the wine making videos. After all of that work how did the wine taste? You never said.

[@BIGALTX]

DakotaRose56 I thought it was pretty good... but I'm not much of an authority on wine... at all. From what I understand (from some folks that DO know wine) it will be much better after about a year in the bottles.

[@karenn3425]

I made this and it is Awesome! How is the best way to store this wine though? Does it have to be refrigerated and how long will it last? Should I vacuum seal it? Thanks in advance!

[@BIGALTX]

I would store just like any wine... cool and dark place And (to a certain extent) aging should help it

[@karenn3425]

@@BIGALTX thank you so much!

[@brown5449]

How long do i leave it in a dark place? Can i do this with pint mason jars?

[@BIGALTX]

I usually wait 4 to 5 months before I strain it. It might work in pints, but there wouldn't be much liquid when you are finished. I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE: amzn.to/2RyA8Mm THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT. You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2. Be Careful...! Alan

[@arielwhite6314]

Hello, how much wine does a half gallon Mason jar make? I guess it probably depends on what fruit I use. I have some 1.5 liter bottles so I'd like to have an idea of how many Mason jars to prepare to fill one.

[@BIGALTX]

I would say that a 1/2 gallon jar would make about one quart of wine... but it does vary some...

[@nolanbull1]

When you are siphoning do you think if I put an inline fuel filter do you think that would work to keep sediment out?

[@BIGALTX]

It might cause more problems than it's worth, since it will stop the flow if it gets too stopped up with sediment. But it's worth a shot. Let me know how it goes. If you try this... I highly recommend you loosen the lids or use an airlock like these: amzn.to/2RyA8Mm There have been instances where jars burst because lids were too tight. You can also use a (non-powdered) latex glove over the lid to expand with the released CO2. Be Careful. Alan I usually wait 4 to 5 months before I strain it.

[@nolanbull1]

@@BIGALTX will do. I have about 4 gallons going right now I just put into jars about 2 weeks ago.

[@gavingavalli389]

What if you like a dark wine? Is it ok to filter it only a few times?

[@BIGALTX]

You strain it to get out all the sediments. If you don't strain enough, you'll see sediment and other "stuff" in the wine. alan homesteadadvisor.com/

[@luckydogsmom577]

looks good. how did it taste?

[@BIGALTX]

I'm not much of a wine taster... but those that are tell me it's not bad at all. Some batches are better than others.

[@NirvanicSunshine]

You made this way more complicated on yourself than it needed to be lol. Throw everything in that big fermenter (put the fruit in a polyester mesh bag so you can just pull it out and squeeze it dry), let it ferment and when it's finished fermented, everything will settle to the bottom over the next few weeks or months, then you can just rack it with a gravity cane or piece of plastic tubing off the sediment into bottles or jars and cap 'em. All of this fermenting in jars with buckling and overflowing lids and multiple different kinds of filterings while exposing the juice to oxygen is only going to damage the wine and expose it to the bacteria that turns wine into vinegar.

[@NirvanicSunshine]

Also, you don't need an airlock for wine that's finished fermenting. You can just plug it.

[@mariakoth]

NirvanicSunshine i thought the same when i saw the airlock..too much time and too many steps for no reason..and im thinking you put an already fermented,with alcohol in it, juice in a tank exposed to air..wont he lose some of the alcohol?

[@Ravangers]

the whole point of the airlock is that it doesn't let air inside the tank... however since its not completely full its exposed to a bit

[@gt754]

NirvanicSunshine sounds like u know how to make wine lol cool👍

[@maxwebster7572]

@@NirvanicSunshine You need an air lock if you haven't killed the fermentation with metabisulfite. Since I am allergic to sulfa I keep airlocks on my carboys until I bottle without sulfites. Prior to about 5 months a refermantation could occur w/o sulfites.

[@zakittyslair]

nice!

[@texastx8247]

Fellow Texan here, I have tons of blackberries each year off my vines and I love wine... :O) .... I have the big glass 5 gallon glass jar wine making system but have not done wine yet, A bit intimidated I guess. Watched both your videos. You make wine like I make sauerkraut :O), in the jar! I am thinking this is a easier way to go and a lot less intimidating. I saw on a guys blog he bottles his wine in canning jars using a air vac jar sealer which I have :O). I thought ok thats easy enough :O). Its a hand held device, sucks all the air out of the jar and seals it. Poof done. Good videos, Thanks!

[@xJmmyGx]

how do you think a Brita filter system would work filtering the wine?

[@BIGALTX]

+Jimm Garofalo I would think it would get clogged up quickly, but I'm not that familiar with the Brita system ... so not sure.

[@driver01ify]

Do you use a gasket for the mason jar lid?

[@BIGALTX]

It's just a regular lid, which has it's own gasket

[@womanoftheozarks]

Wahoooooooo just watched your #1 now this... I just picked and froze 3 gal. of red raspberries..... Guess what I'm gonna be doin the tomorrow, lol? And here I've been canning my home raised chickens in those 2 qt. jars, what was I thinkin? Thank you so much. Woman in the Ozarks. Used to be from Tx 30yrs ago. peace and blessings

[@BIGALTX]

Let me know how it turns out :)

[@womanoftheozarks]

@@BIGALTX Slow to return results but turned out purrfect... got lots of compliments. Again thankyou... starting on my 3rd year of raspberry wine, thanks to you. Peace Out