Sweet homemade blackberry wine...it's that time of year again! Andy is a hobby wine-maker. He doesn't even drink it, but knows my Momma and others love to. Typically we start the year off with 3-5 gallons of cherry wine. Unfortunately, the late freeze killed our cherry crop. That was a huge tragedy for me as cherry wine is my favorite! When we married last year, after 9 years of thinking about it, nobody drank the store-bought wine (and no it wasn't in a box) after a sip of the homemade wine. Wine making takes effort, an investment and patience, but it's worth it!
We got our fruit from Mr. Rose's vineyard and he let us know muscadines will be ready before too long. When Dale and Amanda got married last year (it was a really busy year for our family) Andy and I bottled sweet muscadine wine with custom labels as a gift for all the rehearsal dinner guests. That went over very well.
Wash and pick through berries. To make 5 gallons of wine, we used almost 3 gallons of fruit. 1 gallon of fruit will yield close to 2 quarts of crushed fruit. Since blackberries are very plentiful on a good year, I crush berries until I yield 5 quarts.
Crush fruit in food processor by pulsing.
Measure out 5 quarts of crushed fruit. We found these handy containers at a local restaurant supply store and they are perfect for wine making!
Add 15 pounds of sugar to a clean 5 gallon bucket. Pour in about 2 gallons of water. Stir well until sugar starts to dissolve. Line bucket with a white pillow case.
Pour berries into pillow case Sprinkle 1 pack of yeast on top of fruit. Do not stir the first day!
Using a wire tie, tie off the pillowcase.
Cover the bucket with a cloth and close off with a wire to keep gnats out.
For the next five days, stir juices once a day with a wooden spoon.
I wish y'all could smell how good this fruit smells! Come back next week and I'll show you the next steps!