Georgs garden...

[DUNJA WRBKA]

Oh bite me! 

[Bertie Horak]

Come come you two.... play nice in Georg's garden! 

[Clive Symes]

Morning Dunja,
There are always the quick versions:        (Daleen this is also for you)

Blackberry wine

Tin Blackberries   ( use 2 off 450 gram tins for a sweeter & more colourful wine)
one Kilo sugar      ( up to 1.5 Kg if you want a sweeter wine)
Quarter teespoon tannin
One Nutrient Tablet      ( if you cannot get these tablets, use one (1) LEVEL teespoon of ammonium phosphate per 4.5 litres of water get the ammonium phosphate from your chemist)
A Bordeaux yeast
4.5 Litres of water
I used to add one 500mg Vitamine C tablet

Pulp the berries & pour over the syrup made by disolving the sugar in half the water required
Allow to cool & pour into a clean (I mean clean) fermenting vessel ( I used to use the old 4.5 litre glass jugs that Liberstein & Virgina wines used to come in- fyf man kan)
if its not clean you will end up with vineger.
Then add the syrup from the tin or tins, the nutrient ( crushed if in tablet form) the citric acid( Vit C tablet, also crushed) the tannin and the yeast ( liquid must not be too hot otherwise you will kill the yeast)
Add the remaining water, make sure there is approx 30 to 50mm air space to allow the wine to ferment ( you may need to slightly reduce your liquid to ensure space)
Fit an air lock device to make sure the wine can release the pressures built up by fermentation, but do not allow any air back into the fermenting vessel.
Ferment for 10 to 12 days depending on temperature, shake the jar each day, then you can strain off the liquid from the pulp, topping up with a light syrup made from sugar & water, the vessel can be almost full at this stage , fit the airlock and allow the wine to ferment out, allow all sediment to collect at the bottom of the jar / jug / vessel.
This can take 2 months or so, make sure to maintain the water in the airlock, each bubble comming out is the formation of alchohol in the wine.
To rack out the wine you will need clean wine bottles corks etc, siphon off the clear wine & bottle.
To preserve the colour store away from sunlight.

You can start tasting after a month ( if you have not already tasted while racking ( bottling)

Enjoy & let me know if you try.

[georg ruf jr.]

Have you tried his with a port yeast Clive. Good effec... hick!

[Clive Symes]

Sounds like you have.

Naw I have not had time to practise my black arts for a while, still have loads more I would like to try.

[georg ruf jr.]

My wife make dessert wine out fresh fruit. For eg. prunes. Using port yeast gives it som god spinning. lol

[DUNJA WRBKA]

Does the prunes not make your stomach run?

[georg ruf jr.]

The wine takes about 1 1/2 years till it's ready to drink. There's nothing in it anymore by that time, that'll make you "run".
Maybe Bertie could give us a hand there...

[DUNJA WRBKA]

   Ignorance is bliss!! 

Just know that prune juice soon sorts out a hardened stomach and I guess gathered that the wine would do the same.  Well happy to know that I can drink litres without it effecting my stomach.  My liver perhaps but stomach will remain intact!   

[georg ruf jr.]

lol.
Don't think you'll drink litres. The stuff is very POTENT! 

[Clive Symes]

Good on you Georg, though the prune juice will keep you regular. No problems & helps for piles ( hemeroids)

[DUNJA WRBKA]

   Thanks for sharing that with us Clive.   

[Clive Symes]

Id rather eat right than have the operation.