I am trying to start a blackberry full bodied wine. I have read many helpful bits in the forums but thought I may just ask my questions and tap everyone's experience since I could not really find my answer. I apologize if the question is in the wrong forum. I purchased a 5 gallon hot-pack of blackberry juice from Walkers. The number provided by Walkers are: 21 brix, and 1.55 acid. I am not really sure what the acid number means. I assume this is a TA number. My question is, what should this number be for blackberry wine when it is finished? Most of the recipes that I have seen call for acid blend to be added. I do not really like blindly following a recipe without understanding it. Is this number high, low or right on? Any information or links would be greatly appreciated.
Blackberry numbers question
- Thread starter MDPLS
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Similar threads
