Do It (Again) Yourself: Episode 1
Of all the things that flourish during the spring and summer in Eugene, one of the most abundant is the blackberry. Oregon, the number one blackberry producer in the world, has long been overtaken by the invasive Rubus armeniacus. Their vines snake around the city’s bike paths, devouring fences and trees. Tagged as a troublemaker, the Himalayan Blackberry has been classified as the third largest threat to native plants in Oregon (just behind land development), and seldom do people see the bushes as anything more than a nuisance. But the summer heat and the fresh water of the Willamette River provide an opportunity to harvest and create delicious products from the berries.
With a sweet tang and mellow flavor, blackberry wine is one such tasty product. The wine is delicious and pungent if done right, and each bottle contains between 12 and 15 percent alcohol. Becoming a seasoned winemaker takes time, experimentation, and failure, but the process is simple and anyone can do it. This video is a crash course on how to make your own blackberry wine.
For more information or to take a class on blackberry winemaking, visit Public Harvest’s website at www.publicharvest.org.
Do It (Again) Yourself is a video series about people making things they used to buy and people making things that most people don’t anymore.
Good story Jake! A really good idea is to add juice after it reaches temperature to condition the yeast to the temp. before adding it to the batch. What kind of yeast did they (or you guys) depends who read this, use? Sacchromyces, the typical yeast for wine making would die from the stress of the extra sugars, and Im assuming blackberries have much higher sugar levels than grapes.
Great work keep it coming
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