On Sun, 28 Jun 2009 20:00:42 -0700 (PDT), shbailey
> wrote:

>Jack Keller considers 6 lbs of blackberries per gallon to be a heavy
>bodied wine, so don't over do it. http://winemaking.jackkeller.net
>Look on the recipe page. He is the fruit wine expert.
>
>Jack often calls for the addition of grape tannin to give fruit wines
>a little more "bite".
>
>He also says that peaches usually need a second ingredient to give
>sufficient body.
>
I just made a batch of lychee wine from Jack's recipe. It has finished
fermenting and is now in 20 Ltr. bottles. Hopefully it will be better
some of my other efforts :-)


>On Jun 27, 8:57 pm, sonnybeach > wrote:
>> I went to a BBQ at my Mom's house this afternoon and I took two
>> bottles of my 2008 peach and my 2008 blackberry wine.
>>
>> The blackberry wine was very good, but the peach wine was still a
>> little raw. Still, the alcohol content was there and the BBQ was a
>> very pleasant party for all.
>>
>> I plan on letting the remainder of the bottling sit until about
>> September for trying it again. At that time the peach ought to be a
>> lot more mellow, and the blackberry ought to be even better.
>>
>> My only comment about the blackberry is that I think I should use
>> more blackberries for greater fragrance. I think I used about 5 lbs
>> of blackberries per gallon for this last 2 gallon batch. This coming
>> year I hope to use about 8 lbs of blackberries per gallon for a 5
>> gallon batch.
>>
>> I sweetened the blackberry wine with about 1/4 cup of sugar per
>> gallon and the peach wine with about 1/2 cup of sugar per gallon.
>> Neither wine seemed oversweet to me.
>>
>> --
>> Sonnybeach
cheers,

Schweik
(goodsoldierschweikatgmaildotcom)