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Same as last time you posted this. Blueberries just don't make great wine. However, your price is fair, but I bet there isn't a good deal of demand. Where are you located?

it's got an "off taste", but for being sugar free, it's not too bad. I used pure extract (from Amazon). Less filler that way.

Make sure you drink it sooner, rather than later. I made the Raspberry Zinger that was great at first, then developed off-flavors 2 years later. Had to dump the rest of the bottles.

They are just to look pretty. I have a few that I have for bottles I gift away. You can just boil them on in a matter of seconds. Otherwise, I wouldn't use them.

^^ Guy above it pretty much right, although I'd recommend using TWICE the fruit. You got the quantity available. 6 x 8 = 48 lbs. Would you rather have 6 gallons of light fruit wine, or intensely fruity wine? I guess it's really your call. I like heavy and fruity. 14% might be a bit hot...

I make lots of Jalapeno wine (with apple, with mango). Turns out good. Never used onion before though. I'm sure it's fine.

oh man, where did you get 60lbs of blackberries? wanna be my friend?

Sorry, this was a purchased Black Currant from a local Iowa winery. I hope to duplicate it myself one day! So, no recipe. Sorry! I wish I could get fresh!

yeah, i've made around 40 batches of fruit wines and ciders, and I'm learning that more fruit really is key to better wines (duh, I guess!). I usually aim for 4-5 lbs of gallon if like Cherries, Berries, Mango, Pears, Mulberries, etc etc... well, they are good wines...until that is, I tried a...

Use at least 6+ pounds of mango for good flavor. I made it, and it was kinda "meh". Not bad, just "meh" at 4lbs of fruit.

Leave the pulp! I do for all my fruit wines, you'll get maximum flavor extraction that way.

yeah, your testing equipment or methods may be off. 1.028 would be a sweet mess.

I use CDB for almost every single fruit wine I make. It's never let me down yet.

All the guys saying to dump - don't yet. Go forward with the spices and brown sugar. Little cost and time investment. I've made several batches of pumpkin, and it's the spices that give the flavor. Pumpkin is the base. However, if the flavoring doesn't go well, don't stress it. Dump it...

Take 1 bottle out, add some ground cinnamon, whole cloves (1 maybe), and nutmeg. Maybe some pumpkin pie spice too. Mix it up. Try that. Good? If so, scale up, and flavor the whole batch, then bottle. I ususally ferment with the spices, but what do you have to lose? Also, if you sweeten...

Squeeze the Cherries until they disappear into solution, and only the pits are left. Let the pulp settle, then rack off of that. I do that for most every fruit!

Try some artificial blackberry flavoring (which is no doubt what they use) to sweeten it up at the end. You know, the little 2oz bottles of flavoring.

It's something growing on the inside the the glass...I'd open the worst one, try it, and pray!

If it's weak, it's not going to get any stronger. I'd consider some other alternative. Maybe you could blend it with fruit juices, and make a lower ABV sangria, and bottle that? I've had some weak wine before, and all I was able to do was sweeten it up or add additional flavor. I make half...

niiiiiiiiiiiiiiiiiiiiiiiice! 100% juice? What is your ABV? Oak, etc? How'd it turn out?