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Blackberry Wine, Finished | Cinnamon, Acid Adjustments, & Bottling!

We rack, age, and bottle our blackberry wine (I'm using the royal "we" here). In the process, we add a "secret ingredient" - it's the cinnamon, that's the secret - and the only way to find out more is to watch the video. So, watch the video. EQUIPMENT AND TOOLS StarSan Sanitizer: https://amzn.to/3u0CW6l 1-gallon glass carboy (w/ bung and airlock): https://amzn.to/3GvvK9Z Auto-siphon: https://amzn.to/3nKrJVK Bottle filler: https://amzn.to/3nHJAgd 12 x 750ml wine bottles: https://amzn.to/3k6qWOI 100 x corks: https://amzn.to/2Xg1Rs4 Airlock: https://amzn.to/2S9sj3X Hydrometer: https://amzn.to/393gH7B Graduated cylinder: https://amzn.to/3w5kYRL Food scale: https://amzn.to/3gr2QMN 1/2 tsp. malic acid: https://amzn.to/3NGY6k1 1/16 tsp. potassium metabisulfite: https://amzn.to/3ufsZmd 1/2 tsp. potassium sorbate: https://amzn.to/33SsS4u 0:00 Introduction 1:49 First Racking 3:56 Second Racking 5:41 Bottling 10:43 Notes for Next Time