Complicated or simple?

[TStarr]

Ladies & Gentlemen, your considered opinions would be gratefully appreciated on the question of whether a single malt (so to speak) makes a better wine than say a more complex must.

This year has produced a sparser harvest than last, when I was able to produce 100% blackberry, elderberry and damson wines (used roughly 50% steamed juice to the gallon). This year I have smaller quantities of now frozen loganberries, damsons, blackberries and elderberries. Am I wasting my time, and harvest, by mixing the resultant juices or would I be better trying to make wines based predominantly on a single fruit.

[lockwood1956]

Now thats a very interesting question.......


so many different options.....


my personal take would be:


smaller yields generally mean better quaulity fruit....therefore.......it is important to make the most of the precious crop.


late fruit additions is the way to go, my feeling being that you will be maximising the "fruit" yield and content of any must prepared

if you want any more info then please feel free to PM me/ask me questions in open forum/email me

look forward to talking to you on this one

regards
bob

[lockwood1956]

So...a good solid wine base, with a late fruit additions in smaller quantities will likely yield best results.

some of those fruits if they are in small amounts might even make great late fruit additions to melomels?

regards
bob

[lockwood1956]

Still single fruit varietals though?

just my two pennerth

[SiSandrine]

Still single fruit varietals though?

just my two pennerth

Bob - do you mean that you would do single varietal and then blend as per grape wines or just keeping and then drinking them as single varietal wines. Or maybe blend the juices prior to fermentation. Knowing of course your love of 2lb blackberry, 2lb elderberry to the gallon wine.

Not a big fan of single varietal elderberry or blackberry but they seem to be great blenders and toppers uppers and mix well together.