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Hey veteran makers, I have a couple questions if you have a moment! I am just about to start a blackberry port and am excited about it, but I've just been offered 4kg of pitted, frozen black cherries as well and I was thinking I could also turn them into a port, probably using the same recipe...

I know that there is a lower limit but is there an upper temperature that I should be concerned with? The coldest darkest spot in my house right now is 31c / 86f...and the thermometer on the side of my demijohns reads 28 - 29c / 82 - 83f. This heatwave shouldn't last too much longer, this is...

I started a mixed berry wine today that is blackberries, black currants, raspberries and strawberries...do I just call it mixed berry wine? Summer fruits wine? Is there a common name for it?

I am starting a batch of blackberry wine. I was just having a look at some recipes and I'm wondering, do I actually need to add tannin? I'm adding a small amount of red grape concentrate to the primary fermentation and blackberries do have natural tannins. I'm worried about it becoming too much....

Hello! I'm a uk based first timer :D We are at peak strawberry season here and I got my hands on several kilos of magnificent british strawberries for jam and wine making. I've done about as much research as I can and it seems like everyone does it a little differently. This morning after...