"William Frazier" wrote in message
...
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.

Hi, Bill -

I don't make blackberry wine, but if the dominant acid is malic it sounds
like a natural for acid reduction via ML.

Just curious: what was the pH and Brix of the undiluted stuff? Would it be
appropriate for a barrel fermentation? I'd like to see French oak on
blackberry. I'll bet it'd be really nice!

Tom S