I have some highly concentrated blackberry juice that I will make into wine.
I diluted some juice with water to brix 18. The pH was 3.05 and TA was
1.90%. The blackberry flavor was wonderful, albeit tart. I make mostly
grape wines and a TA this high would result in an undrinkable wine. I
hesitate to add K bicarbonate to lower the acid because I believe
blackberries contain mostly malic acid. For those that make blackberry wine
how would you proceed? Thanks.

Bill Frazier
Olathe, Kansas USA,