all you have to do is find a good blackberry patch, it's almost free about 3.00$ pluse a few hours of picking.
this bach i used 20 pounds! I dont think you have to use as much but some were i little under ripe so i used more. what i did was froze the berrys, I talked to a pro wine maker and he said it would not affect in a neggitve way, as long as its done right sealed and what not. but it makes the berrys more squishy. I threw the frozen clumps in the primary and waited a day to thaw to room temp. smushed em up with a big spoon. added water .5kg dextrose yeast bam done .
way to thick to rack my god, sluge . i got this huge stainles straner and pourd/squished em through that, discard the seeds and skins. added a bit more water and carboyed.
then re-carboy 10 days after.
10 months, then bottled - use a filter if you can. i did not (cloudy x3)
5 month drink it. very good i had a few good coments.
your going to wana kill off the yeast i tryed buy not well, smallest bubbles
this bach i used 20 pounds! I dont think you have to use as much but some were i little under ripe so i used more. what i did was froze the berrys, I talked to a pro wine maker and he said it would not affect in a neggitve way, as long as its done right sealed and what not. but it makes the berrys more squishy. I threw the frozen clumps in the primary and waited a day to thaw to room temp. smushed em up with a big spoon. added water .5kg dextrose yeast bam done .
way to thick to rack my god, sluge . i got this huge stainles straner and pourd/squished em through that, discard the seeds and skins. added a bit more water and carboyed.
then re-carboy 10 days after.
10 months, then bottled - use a filter if you can. i did not (cloudy x3)
5 month drink it. very good i had a few good coments.
your going to wana kill off the yeast i tryed buy not well, smallest bubbles
