My dad juiced a bunch of blackberries last year and froze it for me to use for making wine. Anyone have a recipe for Blackberry Wine made from the juice?
Thanks
I believe he cooked them down and ran the berries through a colander. I have 12 cups of juice. Clarify what you mean by a TA test?
Thanks for your help
TA = titratable acidity. A way of measuring how acidic your juice is.
12 cups/3 quarts would have come from approx 6# of berries - a good 1g batch.
The first recipe at http://winemaking.jackkeller.net/blackbr2.asp would be a good start. Adapt as necessary as you aren't starting with berries. I would add a bit of powdered tannin, but you can do that to taste later.
If you have a hydrometer use sugar enough to get an SG of 1085 instead of just adding the called for amount in the recipe.
So my mom just informed me she has 8 more cups of blackberry juice she forgot to give me! Any chance I have enough to do a 3 gallon batch or is that pushing it