My first post, and I just joined this forum/web site after finding the web site by ad in WineMaker Magazine.
I'd like to extoll the virtues of blackberry wine. There are at least four varieties of blackberries available pretty much all across North America - the northern reaches, anyway.
These are Native (found in old burns, logged off areas, etc), Himalaya (pointed oval leaf w/serrated edges, found just about everywhere), wild other (highly serrated leaf with nasty thorns, firmer berry) and cultivated thornless blackberries.
The wild blackberries run anywhere from 4 to 7 1/2% sugar and 2 quarts of juice per 2 gallons of berries. The cultivated blackberries run typically 4-6% sugar and about 3-4 quarts of juice per 2 gallons of berries. Usually the higher sugar yield?
My recipes for wild (any variety) blackberry wine are found at http://www.windydawn.com/index5.html. There are recipes for more than just blackberry, and these are proven recipes over 5-15 years, depending on variety.
For 2006 we also tried a blend of raspberry and blueberry with some astounding results, many of which we're still discovering. But the most important one is the absolutely delightful flavor and aroma of the 2:1 blend. And it tastes as though it is a several-year-old, well aged wine.
Contact me directly at [email protected] and try at least twice.
I'd like to extoll the virtues of blackberry wine. There are at least four varieties of blackberries available pretty much all across North America - the northern reaches, anyway.
These are Native (found in old burns, logged off areas, etc), Himalaya (pointed oval leaf w/serrated edges, found just about everywhere), wild other (highly serrated leaf with nasty thorns, firmer berry) and cultivated thornless blackberries.
The wild blackberries run anywhere from 4 to 7 1/2% sugar and 2 quarts of juice per 2 gallons of berries. The cultivated blackberries run typically 4-6% sugar and about 3-4 quarts of juice per 2 gallons of berries. Usually the higher sugar yield?
My recipes for wild (any variety) blackberry wine are found at http://www.windydawn.com/index5.html. There are recipes for more than just blackberry, and these are proven recipes over 5-15 years, depending on variety.
For 2006 we also tried a blend of raspberry and blueberry with some astounding results, many of which we're still discovering. But the most important one is the absolutely delightful flavor and aroma of the 2:1 blend. And it tastes as though it is a several-year-old, well aged wine.
Contact me directly at [email protected] and try at least twice.