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Blackberry makes a very, very good dry wine. 4#/gallon is sufficient, I've found it doesn't matter that much, ripeness has more impact than anything else. I'm going picking tomorrow, 2nd weekend in August is always the start of picking in the pacific NW. I could dig out my recipe, but it...

I think I ended up putting 30# of blackberries in my batch last year. I prefer blackberry wine dry so I don't add any f-pak and it works great for me. If you wanted a sweeter wine I guess you could add an f-pak, but blackberry does very well without it in my experience.

The next time that I make apple wine it will be mixed with something to add body. Apples are mostly water and sugar, wine made from them has very little taste and no body at all. I want to make some this fall when the apples are ready in WA, I think I will supplement the apple cider with white...

Today I'm drinking some Blackberry wine that was started in September, it is young but so, so good. I bottled 7 gallons of it this month all from free berries in Washington state. It's still the only wine I can make without shelling out something for fruit (other than blood), so it holds a very...

The video makes me want to post a video of throwing the double lever corker in the trash and buying a floor or bench corker, the horrible memories it brings back are, well, horrible.

I would keep the 12 cans and measure the gravity and then add sugar from there. I would worry that there would be no body with the recipe in an 8 gallon batch. I think you could use 12 cans for 4 to 6 gallons, but I wouldn't wand to cut it to 6 for 4. You can always add all ingredients but...

I agree with Wade, there really is no reason to make a gallon batch, you will be sad, and it is a lot harder to do, being off by a bit on something really reflects in the flavor. If you must though, scale everything down except the yeast, you can still use a full package of yeast just fine.

I just built a new winebench to hold more bottles, I seem to have a problem with capacity, this will delay for a year or two. I built an 8 feet long, 18" deep, 44" tall bench to hold ~100 bottles (1.75 liters mostly) You can see the racks behind the doors: And my other bench, with a...

Most of the labels I've found can be removed by razor blade. I use a utility laid against the bottle and slice off what I can. What I cannot remove I use a stainless dish scrub to clean. They are basically a stainless shaving that is wound into a ball, and they cost a buck or two. Coarse steel...

Sounds like it is right on track then. Rack it and leave it a month. It won't taste good then either, but it should be great in 6-12.

I Disagree with Tom on a few counts, it is you first wine after all, I think you should keep it simple. I've made a few wines that are similar to this in the past few years. I'm not a pro by any means, but I would consider this: In my batches, blueberry always gives a certain 'sweetness'...

Looking around, I started with this recipe: 6 pomegranates 1 pound raisins 4 cups granulated sugar 2 teaspoon acid blend 1 tsp pectic enzyme 1 teaspoon yeast nutrient 1 campden tablet 1 package wine yeast water But I subbed white grape juice for...

Costco has pomegranates in stock here in the NW, my wife and I picked up a few (36) a couple of weeks ago. They store really well so I'm OK with seeding them as I have time. 36 poms is ~55 pounds which results in ~18 pounds of arils, which I freeze to make juice extraction easy. I thought I...

Got 20 pounds of blackberries this weekend, started about 6 gallons yesterday. Going for 20 more pounds tomorrow, only have a 6 gallon fermenter though so I'll be happy with 15-18 pounds. As I was squeezing the juice out through a bag yesterday I thought about the steam juicer or other...