Blackberry juice only?

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I have had a bumper crop of blackberries this year and in order to save space I have been freezing them for 24+ hours then thawing/pressing them and refreezing the juice.
When I have made blackberry wine before I used whole crushed berries, If I make wine do I need any seeds/skins? What would they add?
I will probably not be able to make a 100% juice wine since the TA is too high. I plan on diluting, maybe with some elderberry (up to 50%) and/or apple juice (10-20%) since the TA is lower but may need to add water to get is low enough. I still have about 15 lbs of whole frozen berries to juice but thought I would ask this question first so I have an option.
Any comments or suggestions are appreciated.
 
When I have made blackberry wine before I used whole crushed berries, If I make wine do I need any seeds/skins? What would they add?

You must have a lot of time on your hands, or very limited freezer space. I’ve made foraged blackberry for several years and always used frozen whole berries. I’ve not heard of anyone not fermenting the whole berry.

Theoretically you might be missing any tannins that would be in the skins/seed. Other than that, it’s a perfectly acceptable process.

I will probably not be able to make a 100% juice wine since the TA is too high.

You can ferment blackberries despite how tart they are, without diluting. Back sweeten after bulk aging if you don’t want to blend anything else in.

I’ve never diluted my blackberry, except for the water used to boil the sugar. At bottling I have at times added grape wine to dial back the tartness. There’s no right or wrong way to do it.
 
Yeah, what is it with blackberries this year? I have a huge crop, too, and the berries have never been this big. And not EXTREMELY tart acid bombs like some years. Looking at my first no water blackberry wine. So many berries, I may even do jam!
 
Yeah, what is it with blackberries this year? I have a huge crop, too, and the berries have never been this big. And not EXTREMELY tart acid bombs like some years. Looking at my first no water blackberry wine. So many berries, I may even do jam!

I totally agree. The blackberry harvest seems earlier and the berries are larger. Today I picked two of these. I’m estimating each is a pound of berries.

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You must have a lot of time on your hands, or very limited freezer space. I’ve made foraged blackberry for several years and always used frozen whole berries. I’ve not heard of anyone not fermenting the whole berry.

Theoretically you might be missing any tannins that would be in the skins/seed. Other than that, it’s a perfectly acceptable process.



You can ferment blackberries despite how tart they are, without diluting. Back sweeten after bulk aging if you don’t want to blend anything else in.

I’ve never diluted my blackberry, except for the water used to boil the sugar. At bottling I have at times added grape wine to dial back the tartness. There’s no right or wrong way to do it.
Thanks, probably both, but definitely limited on available freezer space.
I checked two batches and TA was over 1% in both, did not bother to determine actual level since I am not ready to start. I don't mind t a little sweetness but don't want an overly sweet wine.

So far I have picked over 20 gallon freezer bags full, about 80 lbs., from my 20' row of thornless and have pressed over 6 gallons of juice. Mine are winding down and will probably only pick another couple of gallons.
 
Man, you all are lucky with your wild blackberry harvests! I've been picking mine for 2 weeks now, and am giving up. My arms look like Newbie Mel's, too! I have a whopping 4.5 lbs. We've had a terrible drought, having only had rain twice in a month. The berries are tiny, and nose-crinkling tart and bitter. I'd always heard that they are sweeter if it's dry when they ripen. That tale has been proven false, in my opinion. The deer, birds, and racoons don't seem to mind their taste, however. It's been a daily competition between me and the animals to get what I've managed to pick. The deer even defoliated a Tree of Heaven (which is on my eradication list later this summer) that blocks one honey hole to get to them! As bad as the tree smells, I'd hate to guess the taste of it.

I'll make a gallon of wine with them though, and see what happens. 🤷‍♀️
 
Man, you all are lucky with your wild blackberry harvests! I've been picking mine for 2 weeks now, and am giving up. My arms look like Newbie Mel's, too! I have a whopping 4.5 lbs. We've had a terrible drought, having only had rain twice in a month. The berries are tiny, and nose-crinkling tart and bitter. I'd always heard that they are sweeter if it's dry when they ripen. That tale has been proven false, in my opinion. The deer, birds, and racoons don't seem to mind their taste, however. It's been a daily competition between me and the animals to get what I've managed to pick. The deer even defoliated a Tree of Heaven (which is on my eradication list later this summer) that blocks one honey hole to get to them! As bad as the tree smells, I'd hate to guess the taste of it.

I'll make a gallon of wine with them though, and see what happens. 🤷‍♀️
I ended up with 6 lbs and I’ll do a gallon batch too. Probably have 50 more pounds out there, but too hard to get to and I’m done being scratched up. For those who don’t understand why some of us do gallon batches, this is my justification 😂
 
I also had a big beautiful harvest this year. I'm not sure the variety of blackberries but they're big, juicy and grow in abundance. Out of all the berries I grow, I can actually take multiple bites out of the blackberry. I need to propagate more of this variety and hopefully they're a good wine making fruit.
 
I also had a big beautiful harvest this year. I'm not sure the variety of blackberries but they're big, juicy and grow in abundance. Out of all the berries I grow, I can actually take multiple bites out of the blackberry. I need to propagate more of this variety and hopefully they're a good wine making fruit.
Bramble are super easy to propagate!
 

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