I did a blueberry and a blueberry/blackberry without doing anything to adjust the pH and they turned out nicely. But I also did a wild muscadine and it came out harshly acidic to start and it mellowed out over time.
As usual on here... I'll just have to deffer to Jack Keller's site: http://winemaking.jackkeller.net/acid.asp
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
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