Dewberry Wine

[middle_welder]

As spring's just around the corner, I'm preparing my shop for a batch of dewberry wine. I've purchased the Red Star Pasteur Red Wine yeast for this particular project hoping it will accommodate the complex berry flavors. As I'd like to make this batch as true to the dewberry's native flavor as possible, my intention is to use a full three gallons of raw dewberry juice. My question is this: Is there any other reason besides the possibility of acidity issues that I should dilute the must?

 

[roadwarriorsvt]

I can't think of any other reasons. If the acidity is really high, some calcium carbonate will help, but only to a point. This should be used before you pitch the yeast, otherwise potassium bicarbonate and cold stabilization could be used after fermentation.

Here is a thread of mine when I had very high acid levels. I received good advice.

http://www.winemakingtalk.com/forum/f5/acid-levels-off-charts-need-reduce-asap-33776/

 

[middle_welder]

Follow-up question: I'm planning on using E491 (Red Star Pasteur Red) yeast for this project. Will this yeast hold up to the must? I made my choice as it compliments dark wines and complex flavors, so I figured it would preserve the berry flavor the best.