RickD
Senior Member
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Last edited:
Blackberry Mandarin Dragon Blood
- Thread starter RickD
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Scooter68
Fruit "Wine" Maker
Why worry about it? Blackberries will hold their own on acidity and if needed just add a little citric acid or acid blend.
BernardSmith
Senior Member
I have to agree with Scooter. Why worry? You have decided to make a drink that is not based on lemon juice. Not a problem. Many folk happily drink a glass of orange juice at breakfast so your variation on SP is based on mandarin oranges. It's very unlikely that this will be as acidic as lemon juice but it will be quite acidic. And if it's not sharp enough for your taste then add some more citric acid (not sure that you want to add acid blend).
RickD
Senior Member
I was concerned about flabby wine. Not sure how to respond to the SP implication.
