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So at the beginning of this summer I picked 10 pounds of fresh blackberry. I have never made wine from fresh fruit. I have only made welches wine witch turned out very well I might add Any suggestions. I read that I should invest in a ph meter being the blackberry is not ideal ph

Wow. That sounds great.

Houston does well with blackberries, though i thought it would be nice to walk out of my door and pick my own.

I live in an apartment and would like to grow blackberries in a container for the purpose of making wine. I have done some research and can not find a definite answer as to how many pounds of berries 1 plant would produce, if any? I have seen some say a plant can produce 10 to 20 pounds annually...

Dralarms. What brand of frozen fruit did you use and how much per pound Thanks for sharing.

I was looking to get "archer farms organic frozen strawberry" sold at my local target. No sugar added. Jack Kellers website says that these frozen strawberries are picked at full ripeness unlike the "fresh strawberries" that he says are not picked at full ripe but turn a nice red by the time...

Has anyone made a strawberry wine from the frozen strawberries in the frozen foods section of the grocery store? Thanks

Thanks for those suggestions. I'm going to go back to the drawing board with my Lessons learned. I guess at least one has to fail....

Hey what's wrong with welches(at the beginning)?

I'm going to try simmering the juice down and adding it This is exactly why I'm using the welches until I get it so that I'm not out a bunch of money if I screw up. My first one was good I just made a mistake and watered it down too much. Thanks for y'all's input This forum is so helpful to...

Through topping up and back sweetening I have made my wine thin and the ABV seems to have lowered quite a bit. Well I have just discovered a juice product called "Naked" and they make real 100% juice and they have a product called"Acai Machine" wich is made from 178 acai berries 14 concord...

Thanks for everyone's comments. I bought the chips from a wine shop and they and in a vacuum sealed bag. I am going to just throw'em in and fuggitaboutem!

Questions questions questions. Thank you guys for all your help. I want to oak my wine but do I need to sanitize the oak chips or can I just throw'em in?

Oh, believe me! I will be tasting it. Haha.

I really wanted to do it for a couple weeks being that it tasted very tart but I think 4 days should make some difference in smoothing it out a bit. I would tend to think that freezing it could be a benefit as to "shock" the acid and drop out some excess. Thanks for the reply

Thank you all for helping. I also took temps along each day 21f 21f 9f the. This morning froze

So I went to check on my Concord grape in the freezer and what do you know it the bung was popped out and wine was frozen! I had the wine in the deep freeze for 4 days, was that long enough or should I thaw out and begin cold stabilizing again with a bucket and ice?

I'm would love to know to the same thing, as I am also thinking of getting a vinters harvest product.

Well last night, I decided to put it in the deepfreeze and I set the temp on the lowest setting. 7 hours later I went to check on it an it had shown no signs of freezing. I'm going to keep a close eye on it. I have one of those digital laser thermometers I'm going to track it down somewhere and...

Also the instructions say to stir frequently and then rack after 2 to 3 weeks. But if I'm stirring that defeats the purpose of racking. Should I ignore stirring during cold stabilization?