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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.

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?

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

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...

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...