Anyone done a wine from Blackcherry juice? I've used some of this to sweeten a port I'm making and it seems to have excellent potential for a wine.
Gowers Choice said:Persimmon has always been one of my favorites. Followed by Blackberry, Cherry, and Raspberry.
I'll say. I used at least 6 pounds per gallon. I guess it has sufficient flavor but to me, it tastes almost like medicine. The acid and ph are in range. It is just flat and does not taste good. I have bottled it and will forget it at least two months, maybe longer.
I bet it will be good then.
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