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01-03-2005, 02:10 AM
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Blackberry wine
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, 
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