Equipment for Making Wine at Home + Blackberry Wine Recipe

In this post, we go over (1) equipment for making wine at home and (2) how to make homemade blackberry wine.

Equipment for Making Wine at Home

Here is a list of equipment for making wine at home:

• A container that is open and has at least 8 Gallons of capacity
• Two-gallon stainless-steel or enameled pot or bowl
• A two-quart, small-mesh sack
• Nine small-mouth, one-gallon jugs that are smaller than one
• 1 1/2 gallon, small-mouth jug
• Six feet of flexible transparent plastic tubing
• Wine bottles with screw caps of 25 that have caps made of plastic
• A roll of food wrap made of plastic
• A few rubber bands
• A solid hydrometer

Ingredients for Making Homemade Blackberry Wine

Blackberry wine tastes delicious and is simple to make. Here are the ingredients you’ll require:

• 15.75 pounds of blackberries
• 1 cup raisins
• Half teaspoons of ascorbic acids (preferably Vitamin C). The powder is superior
• 5 Gallons of water
• One tablespoon is an acid mix (or one lemon’s juice) a lemon)
• Ten pounds of sugar
• One package of wine yeast that is dry
• Hydrometer

Wine preparation – let’s Begin

1. If your fruit was treated with a spray, clean it. Also, even if we do everything correctly, nobody wants to drink contaminated wine.
2. The berries should be crushed to allow the juice to escape. This can be done by filling a flat-bottomed two-gallon bowl or stainless steel pan until it’s full of berries. Then, smash them with your fingers.
3. After mashing them up, pour them into a nylon bag while you put the bag on the plastic 8-gallon can.
   The sack should be squeezed gently against the sides of the container to push out the juice free of the pulp.
   Then, fill the bowl of two gallons halfway with more berries, smash them, and add the pulp to the mixture in the bag.
   Repeat the process until the fruit is crushed and the pulp is inside the bag.
   Add the raisins, secure them around the top sack, and make sure it’s sealed.
   It is then left in the can, along with the fruit juice.
4. Incorporate the ascorbic acid to stop the wine from altering color and oxidizing when exposed to light and air.
5. Heat 5 gallons of water before it reaches a boiling point. Pour it into the juice of the fruit in the 8-gallon container. Hot water destroys the wild yeast and the bacteria in the pulp and juice. This helps to prevent competition with wine yeast that you’ll shortly include in the must.
6. Clean out the acid blend, a combination of tartaric from grapes, Citric extracts from citrus fruits, and malic from apples.
7. Pour approximately 2/3 of the bag of sugar. Then vigorously stir the sugar solution in the primary fermentation vessel to dissolve the sweetener.
   Cover the can with a towel and allow it to cool at room temp for around 10 to 15 hours.
8. If the must is at temperatures of room temperature, test its specific gravity using a hydrometer.
   Add a tiny amount of sugar immediately, and stir to mix until sugar is dissolved and tested the solution’s gravity.
   The bulb inside the hydrometer is at the 1.095 mark. This is the point at which wine can be produced, which is approximately 14% alcohol.
9. Sprinkle a good amount of dry yeast on the must but Do not stir.
   Some yeasts sink into the base of the container, and the majority of them will remain floating.

Primary Fermentation

1. In just twelve hours, you’ll notice indications of fermentation. Tiny bubbles will form into a circle of foam just a few inches away from your vat. The foam will cover any yeast floating in the vat and emit a stench throughout the air.
2. Stir the must at least twice daily with just an item made of wood. Then, clean the bag of pulp, and cover the fermenting can with a towel to keep flies and dust away.
3. Examine to determine the exact gravity of your fermentation of the brew every day, and keep a log of the wine’s development’s specific gravity.
   In the process of eating its sugars, they release carbon dioxide and alcohol.
4. Carbon dioxide causes bubbles when it forms, but alcohol remains in the must. Therefore, as the number of sugar decreases, the alcohol levels increase while the specific gravity diminishes.
   When the specific gravity falls to 1.030, It’s time to move the wine into sealed bottles for further fermentation.

Secondary Fermentation

1. With soap only, Wash eight of the 9 one-gallon jugs super-clean by washing the container multiple times with cold water.
2. The bag should be squeezed into the primary fermenter until the sack is dry. Then, throw away the pulp, wash the bag with clean water, and hang it up to dry for the next time.
3. Mix the sediment and must together in the main vessel and, using a cup or bowl, make sure to fill gallon-sized jugs of the mixture until it reaches”shoulders” “shoulders.”
4. After sealing the second fermentation, jugs clean the original plastic can using plenty of clean water.

Storing the Wine

When you’ve separated your yeast by-product and wine, It won’t taste delicious. It will need to get older to develop the taste right for you. It can take anywhere from two weeks to six months.

Remember that the higher the amount of white sugar added, the more time it takes to achieve the desired taste.

There is no need for particular storage space for wine. However, an excellent, dark space will allow the wine to mature without external influences like light and heat that can influence the wine.