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Of course each type/source of Black Raspberries is different. If yours are flavor rich, I don't think you'll have a problem. I was frankly blown away with how strong the flavor was from so few berries. The way it clung to the glass, all of it. Not in favor of all kinds of language but it was...

Ok, The Volume depends a lot on the water content of those blackberries. It's possible that I added water and failed to list it. Wild Black Raspberries that we have had on our place are rather small but highly concentrated in flavor so if that's what you are using, don't fear adding water to...

Ok after a short inventory here's what I have to sell (Yeah I spent Over $1 k but looking at it all now...) 1 Table Top Corker Vinbrite Filter Bottle Washer (Hand pump) Six 3 gallon carboys In addition there are about 8 plastic airlock, (Not the S tube variety #8 corks about 50 Shrink caps...

Ok here's the deal. My wife no longer drinks wine, and the rest of the family rarely drinks it. So as a result my last wine making runs are were in 2020 and they are still "aging" in bulk. Clearly my zeal for making wine is gone. So I spent at least $1,000.00 in hardware for wine making that...

If that matches your bottles it might be a great way to go.

Note to Apple cider makers - Sanitize your fruit as soon as you get it (wash the apples at a bare minimum) Secondly as soon as you get the apples cut up, crushed, juiced or however you prepare them - Treat the batch with K-meta. You can even dissolve the K-meta in a bit of water and pour it...

Okay 4 gallons of apple juice from our apple trees. Plans to make it into Hard Cider went south and clearly it's turning into vinegar. Starting SG was 1.052 (6.9% ABV) the off smell began about 2 days in so clearly this is an example of why good sanitation measures even with the fruit...

A lot of great comments on here regarding the potential benefits of natural/wild yeast fermentation of wine, From the experiences provided it certainly makes a case for going with natural/wild yeasts. The caveats I would add are: > Do you know what yeasts are present in your wine making location...

Obbnw Good that you could go to a backup plan. Sounds like things should work out.

A key point is your source of grapes/fruit. Vineyards that are raising grapes for winemaking are going to treat those grapes differently than a commercial or private grape grower. If you buy your grapes or prepared juice from them, your unlikely to have a problem. (We have heard of some...

Keep in mind that while wine grapes and in fact most fruit have wild yeast on them, wineries that have been in operation for a long period of time have a far higher concentration of wine favorable yeast in the facility than the average home. For that reason a natural or spontaneous...

Best answer to that is to take some of both fruit and crush them to get the juice. Don't bother to sweeten the juice, then try mixing at various ratios. That's about the only way short of going through the full process and finding out after it's all done. Alternatively you could make...

There are times when you have a choice between picking apples slightly less than fully ripe, OR letting birds, squirrels and any critter that can get to them take them or just ruin them. In NW Arkansas I started picking a week ago. About 10-15% of the apples are already well pecked on by the...

Sweetness is a relative term when it comes to personal likes and dislikes. In terms of categorizing wine you can find a number of references. The thing that matters most is what YOU like. Back Sweetening brings back flavors for weaker wines or fruit with tender flavors. Having said that I...

Ripe blackberries will break down to very little pulp - mostly seeds. If you have a stainless steel strainer you could pour your wine through that and then let it clear. If the berries are already in a mesh bag, just pull that out and squeeze/wring it firmly. You are going to have a lot is...

Working with a grocer, especially at the smaller stores can really pay off. Tell them you are willing to buy their over-ripe and bruised peaches if he/she can cut you a deal. For peach wine the only parts of the peaches I DON'T use are the stones, the stems and moldy parts - Mushy is fine...

I would get the pH in the range of 3.4 to 3.6 before fermenting. Some folks add pectic enzyme to the fruit before freezing as it can work on the fruit until it freezes and as soon as it's thawed. Yes, I would treat it as a white wine as the flavors can be a bit more delicate than fruits like...

Make sure you are looking at Vintner's HARVEST (VH) and not Vintner's BEST (VB) - They are VERY different and to me VB has two strikes - 1st it's not a 100% juice wine base - It's a mix of different fruits not just the one on the pretty picture and Title. 2nd As you mentioned it's loaded with...

If his wine is giving a reading of 4.1 during fermentation - it definitely is not acidic enough, but; adding acid during fermentation is a 'iffy' proposition as you can't be certain to what extent the co2 is affecting the reading. (His wine could actually have started out with a reading...

I would not make any adjustment to the pH. At 3.3 you are at the low end of the pH range most folks like for fruit wines*, but not really that far at all. Making adjustments from where you are at is not that critical. *[ The typical range folks normally work for is between 3.4 to 3.6]