Thanks so much!

You’re so welcome!

Doesn't really matter if you drink it fast enough. Still good for a couple years instead of a few years.

You can do it either way. The seeds will give it a dryer feel because of the tannins in the seeds. If you like sweeter, use a press. If you want a more standard dry, more bitter wine, use the seeds. You can always add sugar later too, after stabilizing with preservatives.

Lol. Not at all. It was seriosuly good. Embarrassingly there wasn’t much left too soon after I started into it! Can’t wait for this season!

LOL! I came here to note exactly this. Your lips said "Ummmm yummy" but your expression said "I don't think I can swallow this!"

Sorry I’m not sure I understand. But in case, I’d always keep it in a carboy with an airlock. Or the primary fermenter with a lid.

Awesome thank you

Good luck!

Strain it through :)

There is no methanol :)

Thank you

only an issue with distillation

it's not so much that there is no methanol, there is always going to be methanol in the alcohol creation process, it's that the concentration of methanol in wine and beer is not really ever an issue. This is only an issue with distilling, as when you heat the alcohol, the first thing to rise is the methanol, so if you do not dispose of it properly, then you could get a bottle with highly concentrated amounts. after all, distilling does not create anything that wasn't already there, it just concentrates it. Methanol is only dangerous when it has been highly concentrated, and you won't really ever see that in wine or beer.

Citric acid helps the juice render of your not putting it through a food processor, it also adds a zingy citrus note to the finished wine which compliments the tartness of the blackberries.

Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.

Thanks. It is an oldschool term for an infused liquer. Like cherry brandy etc. but you’re right it’s not a distilled wine. But the term is used in the application that I have used it.

Oh hey there! Thank you for letting me know! I couldn’t find it either! I’m not sure what has happened to that a specific recipe but I’m going to try and figure it out! Sorry for the hassle!

In the meantime the recipe is in the description. Please shout if you need anything specific until I sort it!

Здраво

I’m not :) it’s called a carboy in lots of countries and well, the metric system is superior :) but I have an serious appreciation of imperial. That’s how i grew up

@@EatTheWorldXX I for one thank you for using metric. I'm an American and don't understand how anyone works with imperial.

​@Jackson Bain imperial is simple. What grinds my gears personally, is the fact the EVERY vehicle you work on requires you to have both metric and imperial tools. Fucking pick one and stick with it

Brandy is distilled wine, but brandy is also a term for a fortified usually fruit based liqueur. Like cherry brandy or apricot brandy. It’s not distilled it’s a liqueur made with macerated fruit and juice and neutral spirit. It’s a very old fashioned thing. The term “Brandy” is technically protected now by European convention. But it seems the macerated versions are still produced and labeled as brandy as well still, probably depending on the country.

@@EatTheWorldXX No, that's blackberry vodka