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Interesting. So essentially, I just put some yeast in it again? Sounds simple enough.

hahaha, thanks steve.

True. My wife and I are going to be moving to Colorado in about a month and a half, so I think I'm going to let it sit and rest for a bit, hopefully it'll dissipate, and when I make another batch of blackberry I'll try blending it in small amounts. I have bad luck with blackberry wine, my...

Yes sir, that's the one! I think it's turning out pretty well, except for massive amounts of oak. after racking and whatnot, it's down to about 3 liters, and maybe if I were to mix that with a 5 gallon batch of non-oaked wine they would even out. I smell an experiment in the future...

Well, I added too many oak chips to my gallon of blackberry wine, and now it smells like it. Way way way too much oak, and I think I may have ruined the wine. Before I dump it though, is there any way to fix it? I tried splash racking, hoping I could dissipate some of the smell, but to no avail.

Well, I tend to like a pretty hefty amount of French oak in my red wines, so I put a good amount in there. Glad to know it's that quick though, I'll check it in 2 weeks. My wine is still finishing up it's fermenting, it's at 1.01 if I remember correctly.

I added a couple full handfuls to 1 gallon of blackberry wine. I've ready that chips flavor the wine a lot quicker than staves and of course barrels, but how quickly? Will 2 months be enough impart some tannins and flavor into my blackberry wine?

Sounds great. I just bought a bunch of french oak cubes, and I'm pretty excited to start my batch of blackberry. Thank you!

Has anyone ever tossed some oak chips in a batch of blackberry wine? If so, how was it?

If you could ship to TX, I'd pick up some of your wine. Always willing to show my support.

Okay, thank you. Initially the smell was pretty strong, but it faded notably after 5 days of fermenting, so my hope is that it will die out in the secondary carboy.

My first batch of wine - 1 gallon of blackberry, using red star yeast, started fermenting nice and aggressively on day 2, but from the second the fermentation started, it stank. It smelled like a cross between a nasty fart and blackberries, that's the only way I can think of describing it. The...

Thank you. I'm leaning toward this port idea. If by chance I don't, then I'll make the cherry zinfandel. Oh, a question on oak chips - is there anything special about the toasted oak chips that we use in wine? Has it been treated in any particular way, or could I take some fresh oak, cut it...

The only thing really holding me back from making a port is that all the blackberry port recipes I've seen include a cup or a half cup of malt. I don't have any of that, and I'd rather just use fruit. What is the basic, dumbed down process for making port? Do I continually add some more syrup...

Well, when I say seeds I mean the little seed-shaped pods that are inside the pomegranate. I forgot what they're actually called. I was thinking of using all 5 pounds of blackberries, 3 of wild blueberries, and 2 of dark cherries together to make a very full-bodied wine, but I don't know if...

Ah, thanks. I was wondering why I typed all this out but it never showed up.

I have also read that certain chemicals/nutrients in wine help to stabilize blood sugar.

When I was purchasing blackberries for my first batch of wine, I kinda forgot how many I bought, then bought a few extra, just in case. Twice. I also picked up a few pounds of other berries on the way. So now I have 5 pounds of blackberries, 3 pounds of wild blueberries, a pound or so of...

Hi all. Yesterday I started my first batch of wine. I crushed about 5 pounds of blackberries in a clean paint straining bag in a bucket, and added warm water and about 2.5 cups of sugar and pectin enzyme and campden, and let it sit overnight. This morning I added yeast and yeast nutrient...