Turnerdude1
Well-Known Member
- Joined
- Nov 27, 2008
- Messages
- 211
- Reaction score
- 8
Next week will be making about 80 gal of blackberry wine. I in the past have used Jack Keller's recipe for a medium body wine. However this year in N.C. it was been a very wet spring and was wondering if I should make a full body wine. It should be noted that the Farmer that I make some of the wine for likes me to back sweeten it to 1.020 SG..