William Frazier wrote:

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.

Maybe you can split the batch, and reduce the acid on a half or third of
the batch, and then mix it back in, that way you'll keep some of the
tartness. It might be possible to MLF half of it, and keep the other
half sulphited/lysozyme'd, and then you could blend it. Just a stray
thought...

--
Charles Horslin
Kitchener/St.Catharines, ON