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Good day everyone. I made a blackberry all-juice wine last summer and I’m about to put it in the bottle. Initial SG was 1.103, final SG 0.994. It is very dry with no noticeable sweetness though it is pleasant and quite drinkable. When I experimented with backsweetening I always ended up...

Howdy folks, I started 3 gallons of all-juice blackberry wine last summer, and it is DRY. I tested a small sample with table sugar, and while it brings out all of the fruit flavor it pretty much tastes like wine with sugar in it. I should have a spring harvest of blackberries sometime late...

I have an old refrigerator that ain’t pretty but works just fine. I plan to use it for cold stabilization. As I understand it, the primary concern in stabilizing in a 34°f refrigerator is oxygen absorption and increased solubility. I wondered, what if you put a block of dry ice in...

Hey folks, My first batch of blackberry wine is progressing nicely in the 1° fermenter. Original Brix was 24.4, current Brix is 9.2 with a sg of 1.006. What is your method for straining and pressing the solids? Should I engage my wine press or just squeeze it through a stainer bag by twisting...

Howdy everyone, yesterday I crushed 175 pounds of ‘Ison’ muscadines Into a big igloo cooler. I pulled 5-1/2 gallons of free-run juice for a white, while the rest of the juice and pulp made about 16 gallons of must. I added simple syrup to bring the juice up to about 22 Brix. The white was in a...

I will be crushing about 200 pounds of deep red muscadines, half to be used for white wine and the other half for red. I have never crushed 200 pounds of grapes before so does anyone see any issues with my setup in the picture? I took the top off of a 140 qt cooler and set the crusher on top...

This may be crazy, but has anyone ever added the pomace from a white wine to a red wine batch? I will be crushing 200 pounds or so of muscadines this weekend and starting two batches of wine: a white and a red. I was wondering what would happen if I added the leftover pomace from the white back...

Someone recommended that I post a proposed batch recipe for review and it sounded like great advice. I did leave out all the cleaning/sanitation stuff. This is what I’m thinking about. Any feedback would be appreciated. Blackberry Wine by Earl Thaw and crush 6#’s of blackberries Take...

Reading Through the recipies, I noted that few gave a recommended Brix level for must, instead recommending a standard amount of sugar. Same with acid blend/citric acid/etc. Is there a reason for this? My thinking is that if I pick extra sweet or extra sour fruit the recommended additions...

I crushed up some fresh blackberries, squeezed the juice out, then ran TA, pH and Brie level tests. Results were 9.0 g/l acid, 3.3pH and 9% brix. I also tasted the juice and it is tart. If you had this juice to work with, would you add anything to adjust TA or pH? Thanks in advance.

Howdy, my name is Earl. I retired in rural north Florida, zone 8B just south of Valdosta Ga. Last year I put up 20 bottles of white muscadine wine and this year I’m planning on 120, some red, some white. I also plant to make blackberry wine next spring and elderberry wine the year after. Last...