Must see "how to" brew Blackberry wine, pulp fermentation





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Published on Jan 9, 2011

"How to" make Blackberry wine. A fermentation on the pulp.

Easy step by step instructional video on the processes for the first week or so (up to but not including transferring the brew to demi-johns)

This is an ideal wine for the novice, you can get the main ingredient free from foraging. It's a great way to pass a couple of hours in the autumn/fall. You'll probably meet others foraging too, for making pies or jam most likely. Some pulp fermentations require the use of muslin or nylon bags, some need lots of careful processing of ingredients, this one doesn't require either.

You can make this wine from frozen berries, infact freezing and thawing makes mashing berries easier, therefore better juice extraction. So you can pick berries in batches and freeze them until you're ready to brew and have enough.

The finished wine is a big big rosé, or an easy drinking red. It'll be good to drink from about 6 months after you start it. If you want something that's good to drink in 6-8 weeks then check out my other vid

and I have a blog, nothing but home-brewed wine talk and piccies

Don't worry if you can't find GV1 yeast. There's loads of good alternatives. Look out for brands like Ritchies, Gervin, Lalvin, Vintner's Harvest. Read the notes on the sachets and you won't go far wrong. Pick something that suits your wine (red/white etc) and you conditions (especially temperature). You'll still have heaps of options. Do steer clear of general purpose high alcohol tolerance yeasts if you want better quality.

Very many thanks to "The Lucky Wonders" for permission to use their music
find out more here
and here
and also here

Video was recorded on a CCCD Panasonic PV-GS65 digital camcorder.
Editing done with imovie HD version 6.0.3


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