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I have, at least for the next few years an almost inexhaustible supply of blackberries and muscadines so the risk is somewhat mitigated. I’d like to land on a recipe that doesn’t need to age until my funeral to drink well👍

Pretty much what I was thinking with a lot more detail; thanks Paul.

I guess I was thinking that as the alcohol rises the yeast will naturally die off before all of the sugar is consumed. Is there that much variation in a specific yeast strains alcohol tolerance? The result would be high alcohol and sweet right?

You make a valid point Vinny and I think I’ll sweeten up a couple of bottles to different levels and let them bottle age. But the next Batch will be starting in less than a month……

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...

Thanks for everyone’s input. I believe I will wait until the spring harvest is ripe here in a month or so and then try several of the options. It is a terrible burden to drink these different concoctions, but it just needs to be done!

That is an interesting idea. BigDave’s thoughts on Jelly is similar, just one would be cooked and the other not.

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...

Thanks for the advice folks. Racked, k-meta’ d and aerated. Smells better.

Hi folks, I ended up with 3 gallons of blackberry along with 9 gallons of red muscadine that have been bulk aging since August. Both are very dry and the muscadine has a wonderful fruity aroma And should be ready for bottling pretty soon. However, the blackberry has an off smell, kinda like...

Bottled up the white today. Sg was 1.000 vs 1.102 starting so about 13 1/2% abv. It is still a bit young but is drinkable. It is tart, sweet and you can feel the alcohol. It did pass the gulp test; I can take a nice big drink with no unusual facial contortions!

Cool, 20 gallons of wine cooking and I have nothing to drink! Time for some of these muscadines to start paying the rent👍

A week turned into a month, but I sampled the white today and it’s doable with some backsweetining. Anybody ever backsweeten with nutrasweet? On a small sample I tried both and the nutrasweet tasted a little cleaner and I’m diabetic anyway.

I ended up with 26#’s of blackberries finishing in a 3 gallon carboy. Pretty darned close.

Gave the white a taste today and it has come a long way. I enjoyed my little sample though it is still too tart for it’s sweetness, pretty cloudy and kind of a weak-tang color. I was gonna rack it, but there was so little sediment I decided to just give it a shot of benzonite, give it a week to...

Yeah, I’ve had bad hydrometers and a one point check with water will tell you if the little piece of paper on the inside is in the right place. If you have a bottle of grain alcohol around you can do a two-point check and find out if the little piece of paper is calibrated to the bulb. I know...

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...

Wouldn’t all the protein be problematic?

Nice

So how is it going? Did the purée work?