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Making blackberry for a farmer that likes it sweet after stabilizing I take it to 1.020 as it will come up a about 2 points in the bottle. Of course this year we have had so much rain that the berries had very little sugar in them read 0% balling so I might take his a little higher...I like...

Thinking new oak barrel no more than two mo then rack back out..oak chips maybe one mo...

I do about 80 gal of Blackberry wine each year and do not degas I just let it sit and rack it several times and bottle in spring after I stabilize it...

I use tap water but have a super good house filter. If you have a lot of chorine in your water let it sit for 24 hours and it will evaporate.

The reason I asked about when to add acid blend is that I mix my blackberry wine with other red wines so was wondering if I could add it after fermentation..

I got the kit, but find it hard to read...so going to spring for the PH Meter. Questions is can you add the acid blend anytime or do you do it when you pitch the yeast?

What I have read said to fill it with 20% hot water standing on its end then soak for 20 min and turn over on the other end then soak in cold water for 24 hours. If no leaks ready for wine if leaking soak for 12 more hours if still leaking might have a bad barrel.....Thing is the guy I share...

nakedwines.com

I sulfite the crushed berries let it sit over night then add hot water let it sit until room temp or add some ice then the yeast...stir for 4 or 5 days then press and add nutients and sugar..

The barrel is American Oak and yes was toasted. Paid 135.00 for it for 10 gals. The French Oak Barrels 5 gal go for 299.00. What I have read in this is once you put wine in the barrel keep wine in it. After 2 to 3 years the barrel has given up all it can and from then on is just a storage...

Bought a New 10 gal oak barrel and was wondering how long to age my red and blackberry wines. Was thinking 3 mo. and then rack in another wine. Any suggestions?

It is a sweet deal...a Farmer grows them right down the street from me. He and his helper pick them and put them in a walk in cooler. Then he gives me the "culls" or over ripe ones and it into wine and I give him half of what I produce. Been doing this for about 5 years and go through about...

Next week will be making about 80 gal of blackberry wine. I in the past have used Jack Keller's recipe for a medium body wine. However this year in N.C. it was been a very wet spring and was wondering if I should make a full body wine. It should be noted that the Farmer that I make some of...

Keeping red wine at room temperature

Soak mine in hot water with a little sulphite and then stand them upright for 72 hours .....never a problem....

Did yu stand them up right for 72 hours prior to laying them on their sides?

Yea that is better than what I had to do. Stood up at the Lutheran Church and told them to drink more wine and bring me the bottles. Hey I give them 5 gal of blackberry wine each year for services so what the hey...

Years ago I made wine from Foch grapes and back then I did not know how to back sweeten....it came out rather dry I did do a false wine as you have done which also came out dry but good. Never topped off with Concord Juice so do not know what that will taste like....

Pick out the ones that have mold and toss them....sometimes like this year when the BB crop got hit with a frost in April I shed a tear as I toss them.

I do plastic food brade trash can put some sulphite into trash cans and then rack clean barrel and rack back the sulphite will keep OX out long enough so it will not harm the wine...