You are right, I looked back at my past wines. I need to use 4 lbs minimum
per gallon.

Anyone have a opinion on just fermenting the juice without any pulp?




$6 for 2.5 lbs sounds like a good deal but just a heads up. I have made
dewberry (a close relative to blackberry) wine several times and with
several recipes. I have found that anything less than 5 lbs in a gallon
and
it comes out weak with low boddy. 6 lbs is what I have standardized one.
You might visit Jack's site for a number of recipes and note what he
suggests.

Ray

I just scored 2.5lb packs of frozen organic blackberries from Costco for
real cheap(just over $6 each). I figured each would make a gallon. I
think I will thaw them, add enough water to make one gallon to each
2.5lbs
of berries. balance acid to .6 TA and sugar to a SG of 1.08~1.09.
Ferment
with pulp for a few days then strain and finish fermentation. Slightly
sweeten if necessary at bottling.

Any recommendations for a yeast?

I would like comments on my strategy. I have done this before and like
the
results, but am always looking for improvements.




"Nikki Cluley" wrote in message
...
We picked 22lbs of blackberries yesterday and thought we'd have a go
at
making some wine. Anyone got any blackberry wine recipes?

Thanks in advance.

Nikki