Have you ever had homemade blackberry wine it is good?

[Sandy]

just wondering

[jacksamlucy]

Close, I had elderberry wine and apple wine and both of them were EXTREMELY good. They were awfully sweet, but had a lot of flavor still. I would recommend it to anyone. I believe the guy who made it had blackberry wine as well, but I didn't try it I don't think....

[MADAM_BUTTERFLY_206]

Yes!! It is the bomb.

[Hugeez]

A friend of mine makes a new batch every summer. We pick the berries and he makes 5 gallons at a time. He uses a 5 gallon water jug. I'm not sure how much berries he uses per gallon of water. Add yeast and sugar. The sugar varies on if you want sweet or dry wine. Put a cork in the jug and add a plastic type tubing. Run the tubing to another water bottle. This helps to keep air from getting back into your wine jug. It also lets you see the bubbles from your fermentation. After the wine is done bubbling, filter your wine and enjoy. You may want to stock up on some empty wine bottle and corks just to be ready. I am trying to make some kiwi wine this weekend

[tommywho1]

most home made stuff has got zap and taste pretty good but be warned if you drink too much, no fun bringing it up

[Foo]

I find all home made wine is totally strong and you cant tell the difference, but it gets you stumbling about.

[sierrayoyo]

You know what's even better, is Muskadine and Muskatell wine from back in Tennessee!! Yeowwzaa!! Even better than "moonshine"!

[StopfordianJud]

Yes, and it is much more than good, even delicious doesn't do it justice... (you don't have to make it strong by the way). After tasting it I still don't know why they use grapes!

(Even better if that's possible is blackberry and blueberry (we call them bilberries in the north of England) wine - I made some and called it Black Bill - so don't anyone pinch that - Just kidding, it's not patented or anything!)

[hatachisugi]

Yes my Grandmothers, She's dead now but her Recipe live's on

5-6 lb. Brazos blackberries
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
7 pts. water
wine yeast and nutrient
Pick only the deep black ripe ones, and don't be too concerned about gathering those which are a few days past ripe. Wash the berries carefully but thoroughly in a colander. Crush them in a bowl or crock, trasnfer the must to a primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass and store in a dark place. Allow 6 months to age, a year to mature.