Back sweetening Blackberry wine with Blackberry syrup?

[Fencepost]

Would there be any issues with using Blackberry syrup to back sweeten Blackberry wine? Would the pectin in the syrup cause any problems? Cause clarity issues? Or cause the wine to thicken? Have 8 oz jars of homemade syrup and a 5 gallon batch of wine. Hoping it will sweeten it and give it some additional BB flavor. Appreciate your feedback.

 

[Scooter68]

How many pounds of blackberries did you use for the 5 gallons?

Blackberries rarely need help with flavor if you use enough initially. Just a little back-sweetening should do the job. Using syrups introduces a lot of potential issues as you mentioned - You might end waiting another couple of months for the wine to clear again.

 

[robert81650]

Take some of the wine if you have a little overage, and use it with sugar to make the syrup to back sweeten the wine with. That way you maintain the flavor and do not add any pectin issues.

 

[Fencepost]

I had 20 lbs of blackberries, 2 20 oz containers of fresh frozen juice and was worried that was not enough so bought a 96 oz vitners puree juice and put it in too.

Thanks for the recommendations... will save the bb syrup for pancakes! And sweeten with cane sugar via the proposed method.

Thanks for the prompt replies.