Blackberry Wine According to the Kitzingen Wine Book

For winemaking, the black-flowered and the thornless varieties taken into cultivation are used, as the fruits are larger and more productive. They contain more acid (on average 16 g/liter) than the blue-flowered, much smaller field blackberries (on average 9 g/liter acid). The latter can hardly be diluted with water, or acid must be added. The light color would become even lighter by dilution with water. The daily accumulation of uniformly black, a little soft and well ripened fruit is usually not enough for a wine batch. The berries are therefore put into plastic bags and placed in the freezer. If there is not much space in the freezer or refrigerator, it is possible to juice the berries immediately after harvesting instead of using the whole berries, freeze the juice and keep it for making wine or juice. Under no circumstances should the juice be preserved with para if you want to make wine from it.

The berries are crushed, ground or otherwise mixed, adding Kitzinger Antigel for better pressability, higher juice and color yield. This makes pressing easier and can even be done without a press, using only a press bag or possibly a perlon bag, if a mash fermentation of about 5-8 days is carried out. However, if the mash is pressed sweetly, the press residue (Tr

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