If you’ve ever wanted to make wine but thought it was too complicated, then you need to watch THIS !
I usually wait 4 to 5 months before I strain it.
I HIGHLY RECOMMEND YOU KEEP THE LIDS LOOSE OR USE AN AIRLOCK LIKE THESE:
https://amzn.to/2RyA8Mm
THERE HAVE BEEN INSTANCES WHERE JARS HAVE BURST BECAUSE THE LIDS WERE TOO TIGHT.
You can also use a (non-powdered) latex glove stretched over the lid to expand with the released CO2.
Be Careful…!
alan
I’m going to show you how I made a batch of easy homemade wine… And… When I say easy… I mean EASY. I even give you a look at the fermentation process a few days later… man… it’s percolating !
There is no need for a hydrometer, carboy, fermenting chamber or airlock. Heck, I didn’t even need to buy yeast! The fruit has it’s own yeast in it naturally, and I’m just using its natural yeast to ferment. The ingredients are simply fruit, sugar, and water.
In this case, I’m making homemade Blackberry Wine, but I could have used this method to make apple, grape, pear, peach, strawberry, muscadine… probably just about any kind of fruit wine.
Now, to be sure, I’m not expecting any winemaking awards or Ernest and Julio to hire me any time soon, but it WILL amaze my friends and family.
So, check this out… but try this AT YOUR OWN RISK… some have said the bottles could explode !
Take care,
alan
Link to some 1/2 gallon Mason Jars: https://amzn.to/30krGXs
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