Tom, Dar and Paul - Tom...I couldn't get a brix on the syrup...just too
thick. I did several dilutions and the pH was 3.09 to 3.11 regardless of
concentration. I will have about 4 to 5 gallons of wine so not enough for a
barrel but I may use some French cubes. Dar...I bought the syrup from a
local winery. They make mostly hybrid wines but they do make a terrific
raspberry and blackberry. Both are finished with some white wine and are
sweetened to taste...I would guess 3 to 5% rs. Since the acid is so high I
will do the same. I'm worried about a spontaneous ML fermentation in my
cellar. This always happens. I have been able to stop these unwanted ML
fermentations with Lysozyme. I guess I could let a ML start and keep an eye
on %TA, then stop it at some point. I've never made a high acid, blackberry
before so I was mainly curious if anyone would suggest diluting the juice
until the acid was lower, then add sugar to bring the brix back up. Really
didn't want to do that because the juice diluted to brix 18 tastes really
good. Dar...I think this will make 10% alcohol if it ferments to dryness.
But, I'm using DSM Fermiblanc yeast which is similar to Epernay 2 so it may
pull up a bit short. Time will tell.

Bill Frazier
Olathe, Kansas USA

"Tom S" wrote in message
m...

"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