Hi Everyone,
I have made two batches of blackberry wine from plants I grow in my back yard. My first batch was a 1 gallon batch and has turned into a dessert wine and frankly is not great. The second batch was 3 gallons (in a 5 gallon carboy) and after aging 8 months has turned into something drinkable. While it is drinkable, it lacks body or pizzazz.
I found this site when I Googled, "Add body to homemade wine". I really enjoyed the process during my first season and added 7 more plants this year though only 3 of the new ones along with my original 3 will produce.
Looking forward to learning more from the experts here.
I have made two batches of blackberry wine from plants I grow in my back yard. My first batch was a 1 gallon batch and has turned into a dessert wine and frankly is not great. The second batch was 3 gallons (in a 5 gallon carboy) and after aging 8 months has turned into something drinkable. While it is drinkable, it lacks body or pizzazz.
I found this site when I Googled, "Add body to homemade wine". I really enjoyed the process during my first season and added 7 more plants this year though only 3 of the new ones along with my original 3 will produce.
Looking forward to learning more from the experts here.
