Bill,
I take it you'd like a dry wine? If so, I guess I'd do what Tom suggests.
I've made blackberry wine, but I usually sweeten so that seems to balance
the tartness. Also, try to keep the potential alcohol to 11%. My first
blackberry wine came out at 13% alcohol and had a bit of a kick to it, even
aged a bit. My second batch was at 11%, which I think will be an
improvement. Good-luck.
Darlene
Wisconsin

"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.

Bill Frazier
Olathe, Kansas USA,