Bottling Blackberry Wine

The 2004 Henderson harvest was just around 100 pounds of blackberries, grown at My dad's house.

Mom saved a few pounds for Blackberry Cobbler, but the vast majority was used to make the wine.

The wine ended up with a recipe of about 6 pounds of blackberries per gallon of wine. We also added 10 pounds of Elderberry base to give more body.

The wine was first pitched some time in August of 2004. The total yield was 41-750ml  and 10-1.5 liter bottles for a total of almost exactly 12 gallons.

Here are some quick pics of the bottling process.

Attention ATF... None of this wine is for sale and it combined with my beer brewing does not exceed my legal limit for production of beer and wine.

Dad and his apron... you'd think we were in business or something.. or maybe dad thought I was an ATF agent..

The fancy equipment made the work too easy. Keeping things sanitary was the challenge in the workshop. This wine was filtered

with a .5 micron filter making it sparkling clear.

Freshly corked bottles of wine. The blue bottles are "Special Reserve". They are dry with no sugar added.

This is just too much fun.

This is 1/2 of the total amount.. About the same as total amount of wine bottled last year. They have had the shrink wrap capsules fitted and are

ready for labeling

Lots of good food and drink tools and stock. No meth lab here... just lots of good clean fun

This is my kegging system with a pale ale and a Wheat all teed up.