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Hi All,
Newbie,
Bought a 12 acre farm on PEI 10 months ago, i have cascade hops, apples trees, grapes, blackberries, strawberries, raspberries
Just started a 10lb batch of blackberry wine, in the bucket now is 15 liters of liquid, added 2 tsp. of pectic enzyme, sugar tomorrow
any suggestions will be thankful
thx
Ferg

Welcome to the group. I've only made blackberry wine once and I found it took a long time to age into good wine. It took a long time to clear as well. I racked it about every three months until it was clear and then left it another 6 months in the carboy before bottling. It turned out very strong with a heavy body. I don't think I used finings, so that might speed up clarification. Try strawberries when they're in season again. They make excellent wine but you have to use some grape concentrate to give a some body.

Here's one of the recipe I use for fruit wine.

http://www.bigoven.com/recipe/strawberr ... ne/1215409" onclick="window.open(this.href);return false;

Click on my name in the recipe details and you can see my other wine recipes. Banana, blueberry, and cherry all tested and tasty.

Sugared 2 kilos, yeast and nutrient, what if i added too much water? Will it still work?
Could i add more blackberries?
Fermenting but slow

Too much water will affect the final alcohol content since it changes the SG and it may also be thin bodied. Just have to wait and see. I don't think you could accurately add more fruit since it is already fermenting and it would be hard to get it back to the right SG.

okay thanks
will wait n C