Question before starting blackberry wine

[Ericphotoart]

I plan a blackberry wine from frozen blackberries, probably around 30+ lbs/6 gallon primary. I know blackberries are acidic and I don’t have anything to increase ph. Should I buy it before starting the wine or acidity in frozen blackberries will be ok to start the fermentation?

 

[Raptor99]

Measure the pH before you try to adjust it. The amount of acid in fruit can vary widely by variety, location, and growing conditions.

If the pH is not too low, the fermentation will probably start. You can always adjust the pH or TA later. But it is better to adjust it at the beginning.

 

[BigDaveK]

Yes, blackberries are acidic but adding water will dilute it. I would definitely check pH and adjust before starting fermentation.


I believe blackberries can range from around 3.0 to around 4.5 and like @Raptor99 said there's a bunch of variables. I think wild blackberries are on the lower end of the pH scale.