New Guy Here...Southwest TN
I have been brewing for about a year now. Made probably 6 5gal batches all from ingredient kits.
...I like to cook too.
Well I decided to venture into wine making, and also went the kit route for my first batch. White Zinfindell (what the wife likes) is about ready to bottle.
Anyway, I plan on making a blackberry wine this Spring from berries. I figured this would be a good place to ask for guidance. Yeast type? Additives, Stabalizers, Tannins, Clearing stuff etc...? Of course the kit came with all that stuff. Are the additives really necessary?(I'm no wine aficionado)
Are there general guidelines I need to follow?
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale