For five days, Andy went out to the building to "stir the wine."
He'd lift up the pillowcase full of crushed fruit and stir the juices real well. (I wish y'all could smell the fruitiness of the blackberries!)
After a good stir, he'd drop the fruit back into the juice/water and repeat this step for five days.
On the fifth day, Andy squeezed out all the juices. We used to have a little contraption he made that helped with this process but there's really no easy way to do it. It's sticky and messy no matter what you do.
Can you believe this ball of crushed fruit started as three gallons of blackberries?
Pour the mixture into a 5 gallon jug (carboy). Fill to the top line with water.
Add water to the marked line of the airlock. This keeps bugs out and releases the built up pressure. I can't wait to go out in the morning and watch the big air bubbles come up and rattle the top! Bloop!
Home, sweet home for the next 6-8 weeks! Once it stops "bubbling" it's ready to bottle.