What to Know When Fermenting Fruit -Blueberry Wine One Year

[@DonaldCraig-l8g]

One of my earliest exposures to homebrew was an elderly neighbor who had gifted me a bottle of his blueberry wine. I have to say that the man had some skills because it was delicious.

[@jamesvatter5729]

I've got to go back watch that blueberry episode again. I haven't made a blueberry-only wine yet. I made a "Black & Blue" from berries last year that came out well.

[@LeonardoNovento-f9y]

Wild blueberries is also known as bilberries. Its my personal favorite to make bilbemel or blueberry melomel

[@patrickwilliams3108]

Well, here's where it gets weird. Yes, in Europe bilberries are wild blueberries. But in the US, there are native bilberries and European blueberries that volunteered into the wild (the Americas have no native blueberries), so now we have wild blueberries as well. We even have a few farms in New England that have 'preserved' fields of 'wild blueberries' that are, as advertised, fields of blueberries that escaped captivity and started growing wild for generations. There is one quick way to tell the difference: if the berry has a purple-red interior it's a bilberry, if the interior is a greenish-white it's a blueberry.

[@brewmaster212]

This is the first I’ve heard of bilberries.. I thought huckleberries were wild blueberries.. I harvest them from my farm in Pennsylvania each year.. I’ve made several batches of wine from them each year.. this year the Lord blessed us with huckleberries, elderberries, and blackberries.. it looks like I have my work cut out for me..

[@patrickwilliams3108]

@@brewmaster212 Huckleberries are a different species than blueberries and bilberries. They do look very similar, however. Huckleberries are red to purple inside, like bilberries, and the easiest way to tell the difference is from the seeds and leaves. The leaves of huckleberries have a resin on them that exudes from the plant; blueberries and bilberries do not. If you have sticky leaves, you have huckleberries. The seeds of huckleberries are crunchy, the seeds of fresh blueberries and bilberries are soft. Also, a huckleberry will have slightly larger seeds that number no more than 10 per berry, while blueberries have smaller seeds and will have between 20 and 50 seeds. However, particularly in North America, the names huckleberry, bilberry, whortleberry, and blueberry are often used interchangeably. So whatever you have growing wild on your property, call it what you want and enjoy the wine!

[@k5edd128]

Smiling! Today I started my first Kombucha in about 2 years. Didn't think I had a SCOBY but found a bottle in the back of the cabinet that still looked good, in the tea I stored them in. Didn't think they would last that long but not only did they last but multiplied about 15 times. Looks good, smells good, nothing growing on it looking back at me. Smiling! Something to do while waiting on the cider and wine to ferment. 73

[@dy1an]

Excellent timing! I went into my brewing cupboard this evening and found a small bottle of blueberry wine that also happened to be exactly a year old 😀 It was dark, rich, very dry, and delicious 😋

[@CitySteadingBrews]

Nice!

[@peterpissott9849]

Gonna have to try this recipe we have a elderberry a little over a year old that came out fantastic and have a new batch fermenting now appreciate the both of you and the knowledge you pass on thank you .

[@CitySteadingBrews]

Glad we can help!

[@alexlarsen6413]

Gorgeous looking! A good reminder for me too...I've got 10L of blueberry mead, made with blueberry blossom honey that's totally ready for bottling. It's almost 10 months old. I back sweetened it like half a year ago. 🍷

[@ZEZLOTGAMING]

Would be cool IF u backsweaten it and did a new test to see if its a better "fit" then the dry one. I made blueberrywine but more at the "dessertwine" path and it was also the best thing i ever made!

[@Uncle_Sludge]

I use muslin brew bags that are pretty loosely knit. They work perfectly for me in one gallon batches. They’re cheap and you can fill them, tie them and then cut off the excess and use it as another bag.

[@TheTriFyre]

I officially have an experiment going on... Was attempting my first concord pyment and put 2 1/2 lb of honey in like I was making regular Mead and... surprise surprise 😅 1.130. I watered it down to 1.124 ( I marked it down as 1.120 because, HOPE 😆) I was really worried that my 8-month-old bread yeast would not be able to handle it, but since it was so full I put it on a lipped pan. Well, it's a good thing I did 😅 The next morning it was just spraying foam out the airlock! Once I got everything cleaned up and airlock refilled I put it back on the tray and let it do its thing. Day 4 and it's still chugging 😅 It's either going to be extremely strong or extremely sweet, and I don't really care which one! I'll keep you updated

[@TheTriFyre]

After a full watch, I am totally jealous! Congratulations 🎊

[@carlgray4556]

I do like this new tasting format. 👍

[@CitySteadingBrews]

Thanks! Happy to hear it.

[@johndodson4511]

Well then... Ive already got a few gallons of blueberry mead + 2 more blueberry mixed with other fruit aging. Now i have to watch this wine video and make a gallon of it just because i know (based on trying your other recipes) that i will love this too. Its a good thing i had plans on drinking and sharing my bb meads with friends.

[@sebasti3n]

Your pronunciation of côte de blanc is very good now! 😂😊

[@1boortzfan]

Living here in Plant City I'm well acquainted with Keel Blueberry wine and I'm a fan. I guess now I need a 5 gal fermentator.

[@freshestavacado9195]

3:16 I watched the blueberry wine video just now, and you Did add Fermade-O to the must. Edited for punctuation

[@bigdaadio.K2WW]

I'm catching on... I call BS

[@skeezixmccat]

You guys just reminded me that I forgot to add pectic enzyme to my last wine lol

[@Aaron-hk6st]

Happy Anniversary! Today is my one year anniversary of home brewing. I had stumbled onto your Easy Homemade Wine from Juice Recipe video and it inspired me to try making my first wine! It actually didn't taste great but not terrible. It was pretty much like you said it would be. I actually still have a bottle of it left that I'm saving for Thanksgiving. Hopefully it tastes better after sitting a year! When I started I invested in all the equipment that you recommended. Hydrometer, auto syphon, StarSan...etc. Then I tackled a bunch of the wines you had videos for. It gave me confidence so I started experimenting on my own but always stayed current with your videos and used them for reference if i was unsure. Still do. Kept a journal because you really stressed the value of it in one of your videos. Built my own fermentation cabinet by repurposing an antique ice box and using cheap Amazon plant warmer pads. To date, I have brewed 25 different brews, made Hard Cider by the 5 gallon bucket and recently branched out to using wild berries native to Washington State such as the PNW Red Huckleberry, Wild Blackberry and Himalayan blackberry. Btw... Peach is my nemesis! Such a hard profile/taste to capture! Thank you for being such great teachers and not making us noobs feel dumb like other brewing channels do.

[@CitySteadingBrews]

Awesome! Happy we could help!

[@ericjason5773]

Was cleaning out a kitchen cabinet last weekend, found some yeast, Flieschmans, that I bought about 6 or 7 years ago. For s.... and giggles I mixed a little water and sugar to see if it was still good. It is one of the most active fermentations I have ever made. Apple cherry cider.

[@CitySteadingBrews]

It's good stuff!

[@1bbasket]

Wild blueberries 🫐 have a more intense flavor. Less juice per berry. Better flavor. Cranberry wine is a favorite for thanksgiving. An idea for next. Good for Christmas too.

[@stephenhegarty6179]

Need to update your best of the best list 👍🏻 once again great video and information ☘️

[@CitySteadingBrews]

Thanks! Yeah, been a while.

[@stephenhegarty6179]

@ yes it has sorry now I have more time since my daughters wedding and it’s time to make your S’more mead recipe and I have the meadow foam honey ☘️

[@ajtrcbecg]

Another great video guys. Thanks for all the tips. I tried this same recipe with honey instead of sugar and half a cassia cinammon stick in secondary with the oak. Blew (or should I say blue) my mind. Please say hello to the computer that shall not be named 😁

[@bubba99009]

I wonder if this would be equally good (yet totally different) with some back-sweetening. Will definitely have to try this.

[@cameronvanatti]

6:21 could you try making a brew hit 12% or more ABV with just fruit? Maybe use the 2gal buckets, juice them or cook off some of the excess water? Perhaps you could use powdered freeze-dried fruits. I would be very interested in something like that

[@CitySteadingBrews]

Depending on the fruit it's going to take over 20 lbs most likely. Almost not worth it today.

[@SirWussiePants]

Any fruit/berry wine needs at least a little back-sweetening. The dry versions of the wine can be yummy, but with a touch of sugar it wakes up the fruit/berry flavors. Our brains don't connect the flavor to the berry unless that sugar exists. I prefer a sweeter Blueberry or Strawberry wine (ie 1.003 SG). But if you love it this way dont touch it. I would try adding a pinch of sugar to your glass just to see how it affects the flavor. Great job!

[@rachellemazar7374]

I’ve only tried brewing your Spiced Metheglin, which was a big hit at two years old . I live near California wine country and have been wary of trying to brew your wines but this one getting 11 is very tempting. I still remember your brewed Sangria episode and that is also tempting. Which would you say is better?

[@CitySteadingBrews]

They are too different to really compare that way. One is sweet the other is very dry. Both great, just very different.

[@deenottelling8492]

The interruptive computer that shall not be named lol. Reminds me of that one person that always knows everything, has a related story and has to have the last word.

[@void_hunter94]

So glad I came across y'alls channel & started making my own! So far, I've made regular mead, vikings blood, cranberry wine, a cranberry orange mead, & right now I'm running an experiment with 2 batches of pomegranate mead. One vessel has 3lbs of honey, which is what I've been using, the other has 2lbs. I'm trying to see where is my sweet spot, without it being too sweet or too dry. I do have a question, if anyone is able to answer. Eventually, i want to make all of my production as self sufficient as possible, with little purchasing. I know for honey, i can get an apiary, for fruits, i can grow. Does anyone know how to grow or harvest yeast? I know yeast packs are cheap, but still, save a penny

[@CitySteadingBrews]

Growing yeast is a whole other topic and not one I can really speak on as they have labs to do it. As for sweet vs dry... if your brews end sweet are you sure it's not a stall? At the volumes you mentioned it's more likely a stall than finished.

[@void_hunter94]

@CitySteadingBrews i don't think its a stall? For the 3lbs, it started at 1.164, ended at 1.060, while the 2lbs started at 1.120, ended at 1.004. I started them back in September. Aside from the honey, they both have the same 60oz of the same pomegranate juice. I could be wrong, & maybe they stalled, but i think they finished fermenting?

[@CitySteadingBrews]

You made 13 ish percent alcohol so depending on yeast... probably a stall.

[@wpewingman5135]

I hope you had a happy Halloween! Now, you mentioned oaking. Can you use wood chips or pieces to achieve that subtle flavor aspect in your brew? Like maybe add in secondary fermentation? If not, what would be your suggestion? My first ever batch of traditional mead is, roughly, halfway through fermentation. I’m also thinking about starting my second batch of mead, but I’m trying to decide if I want to stick with traditional or possibly adding something to it.

[@CitySteadingBrews]

That's exactly how we do it.

[@dantaylor1724]

3:16 Ooooh, yes, you did, Brian ! You've forgotten 😊

[@CitySteadingBrews]

Hmm?

[@stonerainproductions]

Awesome video as always! I'm wondering if we could make a wine made from non-grapes, meaning something close to a Cabernet Sauvignon for example without using grapes. Im thinking all the tadtes in a dark red like plum, dark cherries and perhaps Blueberries. Just curious what you think. Have a great day!

[@CitySteadingBrews]

It won't taste the same no, but you can make good wines with various fruits.

[@stonerainproductions]

@CitySteadingBrews for sure, I was just thinking it could make a fun video. How close can we get sort of thing. Maybe a little dark chocolate also, just a very little.

[@guccimaneme]

yeah, i'm making this batch with the one year marker as my main tasting now...

[@castfor1537]

Yall should try Olive Oil wine, if you think it’s possible.

[@CitySteadingBrews]

It's not really a thing. Oil doesn't ferment, it just spoils.

[@castfor1537]

Darn. Maybe just olives then?

[@kenbrockfarm8656]

In regards to pectin, would a good rule of thumb be that the mushier the fruit, the less pectin?

[@CitySteadingBrews]

I honestly don't know if that is true.

[@thegoose1324]

Howdy all! Happy November!

[@alexcan669]

The first 11!! Great job guys. Blueberry wine is one of my favorites

[@thesovietwall3950]

I know it's an off topic question for this video, but I've just purchased star san to use for the first time. I'm using now for the first time and it is creating a fair about of foam. I know it's supposed to be a non rinse sanitizer. Do you have any advice for dealing with the foam?

[@CitySteadingBrews]

Don't even worry about the foam. Not a worry.

[@thesovietwall3950]

@CitySteadingBrews Awesome! Found your channel a month or so ago. Instantly had a love for the hobby and watching you guys go through the process. Love the content!

[@Budman157]

Hi after watching tor Chanel years ago. I have wine I made and corked 4 years ago that I bottled and corked now it has alot of sediment in it. ( Yes I only racked it once back then). Is it still good to drink?

[@CitySteadingBrews]

Should be fine as long as they aren't moldy or anything. Check for smell, if it smells vile, I probably wouldn't drink it. But, it could be amazing too.

[@GngrViking]

So, I started a blackberry cider, and it finished primary beautifully. However, the blackberry flavor was barely noticeable after several weeks. I racked and added whole blackberries in secondary to try to help the flavor shine. How long would you say it’s safe to sit with the blackberries in secondary? Alcohol is around 6-7%.

[@CitySteadingBrews]

Usually a few weeks is all you need but make sure they stay wet.

[@GngrViking]

Awesome. Thanks! They sank to the bottom, so they will definitely be wet haha.

[@GngrViking]

Update: It is now 4 weeks old. Sat on the blackberries for 11 days. And it is probably the best tasting young cider I’ve ever made. This is some goooooood stuff. I know it’s hard for you all to get blackberries where you live, but if you can. I would make something for sure. I’m in love.

[@KenScott-y9y]

I have a type of berry that I’m worried about PH the question I have is a do you have a video explaining pH how to raise or lower your pH if not, how do you raise or lower pH quick answer is good I understand but I’m not exactly sure how to raise her lower

[@CitySteadingBrews]

We have shown it a lot recently in recipe videos but use potassium bicarbonate or potassium carbonate or calcium carbonate to increase pH.

[@KenScott-y9y]

@@CitySteadingBrews

[@KenScott-y9y]

Thank you very much.

[@Sarah-nq3uk]

Y'all I didn't put water in the air locker. I started my brew 3 days ago. Visually it looks good and it smells good. Everything was properly sanitized when I started so I think it will be ok. What is the best way to get water in the air locker without ruining it? I boiled the water and it's cooling down now.

[@CitySteadingBrews]

We put star san solution mixed with water in the airlock. We always do.

[@Sarah-nq3uk]

@CitySteadingBrews thanks for the tip! This is my first attempt so I didn't expect it to be perfect. I think I lost one gallon to oxidation and the other gallon may be fine. That's okay though, I can use blueberry vinegar for pickling.

[@matthewkleiner6047]

I scored some prickly pears and I wanna try to make mead outta them but I'm not sure how much for a 1 gal batch any ideas guys?!!??!

[@CitySteadingBrews]

Sorry, no experience with them.

[@keithmcauslan943]

My wife has been encouraging me to ask now for 5 or 6 months now. How is your father? We have not seen him in a video in quite some time.

[@CitySteadingBrews]

He is fine, he just chooses not to be on camera anymore.

[@keithmcauslan943]

@@CitySteadingBrews We miss him.

[@michaellindsay1093]

What is your oldest home made bottle

[@CitySteadingBrews]

Ever or currently? Ever was like 8 years, currently, I'd say nothing more than 3.

[@minisniper99]

my recent batch started with a gravity of 1.122 and 5 weeks later its at 1.010, that should be around 15% but is the starting gravity so high that it might kill or stall the yeast

[@CitySteadingBrews]

At 1.010 it's nearly dry already so I wouldn't worry about a stall too much.

[@minisniper99]

@@CitySteadingBrews thanks for the info

[@jeremy-ez6nd]

I haven't watched yet but how is your blueberry blue and mine is red 🤔

[@CitySteadingBrews]

Different berries I guess?

[@jeremy-ez6nd]

@@CitySteadingBrews doesn't blueberries make a red wine..???? after crushing etc. the juice is red 🤔

[@CitySteadingBrews]

Couldn't tell you. Maybe the skins?

[@Xani13]

Ever considered making a Doppelbock?

[@CitySteadingBrews]

We don't get into specific styles past "dark beer" really.

[@Xani13]

@ Rats. I was curious about your thoughts on this one specifically. Oh well.

[@The-Musicians-Edge]

Yeah, Alexa needs to get with the times and use AI judgment to keep quite lol

[@billbucktube]

Cronometer not chronometer

[@CitySteadingBrews]

Oops.

[@billbucktube]

@@CitySteadingBrewsThings happen...

[@AirwolfCrazy]

Yes,do a 5 gallon batch! I lnow, and you know that things scale up for brewing but some may need to see it. Use your original notes to do the batch but scale up to 5 gallons.

[@CitySteadingBrews]

We do not need 5 gallons of anything. Sorry, we won't be doing this. It's literally just scale ingredients up.

[@AirwolfCrazy]

@CitySteadingBrews 😀 Just being an enabler for Darica. She really seemed to be excited for the idea. 😀 Looking forward to your next mead brew.

[@bigdaadio.K2WW]

You guys have reached your peak. It's time to slow down

[@CitySteadingBrews]

Nah.

[@lenguise-bagley3662]

Haha a rude computer

[@CitySteadingBrews]

Hmm?

[@thealchemist-hr8me]

🤤That looks amazing! 💯 I'm hoping I can create something quite similar with some of my self-harvested fruits from this year 🤞 I was lucky enough to forage ~20lbs of wild Riverbank grapes this year and actually planned on using a 3lb bag of frozen wild blueberries in secondary after seeing some the other day at Kroger 😁 I'll likely chaptalize mine as well... Probably with some really clean white pure cane sugar like Domino™ just to bump up the SG a bit without adding much flavor Although, I was also considering maybe using some of the locally made raw honey I have if I don't need to add much But I think I'm going to need a bit more than would be financially responsible to use that $$$ farmers market honey 😅 I'll just have to find out when I finally get to them though, they're in deep freeze waiting for me to finish some other ferments first 😄 Now I'm even more excited for it than I already was, this will be the first I've made by pressing my own juice tho so it's going to be a lot of work too 🤷‍♂😆 --🧿RuneShine, Michigan's Norse-Druid Alchemist 🧪🥼🔬

[@JerseyfreshXx]

You guys have made blueberry wine, blueberry mead, and blueberry cider, which one out of the three is your favorite? 🫐

[@CitySteadingBrews]

Hmm. Mead or wine I would say. Derica would likely say wine and cider or all three!