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ya i was thinking i'd have to figure out something for the sg reading to be useful. what do you guys think if i kept the recipe the same but added about 10lbs wildberry honey or something? making it a fruit mead.

so you think it will be too weak? i can't really afford more logans as they are $15 for 4lb bags. any other fruit additions you might recommend? something to bump up the flavor a little..

as far as the acid goes, loganberries have a apx ph of 2.70 - 3.50 where blackberries have a ph of 3.85 - 4.50 and raspberries around 6.27. apparently anyway. so it would suggest that less fruit would be needed of the former than the two latter. or am i way off here?

welcome, i'm just about where you are too. i am grabbing some equipment later today and have some in the mail :h plus i got some frozen fruit yesterday so i can get started as soon as my mail arrives.

i don't have a way to test ph or acid yet, i did read that loganberries are high in malic and citric acid though, so maybe if i could test it i would bump it up with tartaric instead of a blend? the original recipe was calling for 8.8lbs of loganberries and 2.2lbs of blueberries, so i added it...

awesome, thanks everyone

thanks for the reply brian, i have since changed to a 12%av as my goal. there is more information in the linked thread above.

so you don't think it's necessary to add in portions? i guess as long as the Sg isn't super high, and 1.110 is not i don't think, it doesn't matter?

i realized maybe this was the wrong area for this, i posted the tentative recipe i have been working on here, beginners forum seemed more appropriate. http://www.winemakingtalk.com/forum/f5/how-does-recipe-look-30403/

this is my first recipe, looking for some insight as to how it seems it will work out, any changes i might want to consider etc. i am aiming for around 12% and drinking asap lol thanks :b 12 lbs loganberries 10lbs sugar extra sugar for sweetening to taste later 2 1/2 tsp pectic...

should i add all sugar in the beggining? hey everyone, i am trying to refine my first recipe for my first ever batch. i was reading that is is better to add the sugar about 1/3 in the beginning of fermentation and then the rest after a few days. my questions though is if i want to have an...

hey everyone, it's going to be logan berry :D i originally saw this recipe http://www.wineworks.co.uk/content/making-fruit-country-wines/ and have been tinkering with it a bit. i settled on 10-12lbs of fruit (insight please) 11lbs 14oz sugar for around 14.5% pav, adding 4lbs at first. and...

alright i'm going in! well a guy at work said he would take a couple of the carboys so i am buying them all and keeping three, anyone know a good shop in victoria, bc to get yeast and the like? i have pectic enzymes and p.sorbate and citric acid and sterilizer, i just need yeasts and finings now

lol thanks everyone, i have found a few used for sale locally. 5gal $5 each or 5 for $20, and some smaller ones too. not sure how many i can fit around here though, i have no basement or garage, we are in the basement :h

my name is rob. found this place looking for recipes etc, i am in transactions buying some lightly used brewing gear and a lot of logan berries :) plus additives are in the mail with my straining bag and cleaner. i am very excited to get started making many batches. i might need a few more than...

front page on my website :) since i can't post links yet, it's robloranger DOT ca