I will soon be making a Blackberry wine and an Elderberry wine. I will have some fruit left over taking up room in the freezer but not enough to make another batch of each so I'm going to mix them together with some other fruit and make my own recipe.
I have Blackberries, Elderberries, Blackcurrents and Blueberries, all are going in in roughley equal proportions, I'm actually making 10lts but it will equal about 4-5lbs of fruit per gallon.
It should be quite full bodied so I'm planning on making it about 14%vol and medium dry.
Can someone more experianced than I please tell me if this sounds good or am I about to have a desaster on my hands. As they say "a little bit of knowledge is a dangerous thing.
Also what acid level do you think I should aim for
Ivan66
I have Blackberries, Elderberries, Blackcurrents and Blueberries, all are going in in roughley equal proportions, I'm actually making 10lts but it will equal about 4-5lbs of fruit per gallon.
It should be quite full bodied so I'm planning on making it about 14%vol and medium dry.
Can someone more experianced than I please tell me if this sounds good or am I about to have a desaster on my hands. As they say "a little bit of knowledge is a dangerous thing.
Also what acid level do you think I should aim for
Ivan66
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