r/countrywine

Having made many bad grape wines, I have wanted to make a lackberry wine for a long time. Thoroughly enjoying the flavor at 7 days already. I think this may be my talent instead of grape.

Recipe used:

5 lbs blackberry

1/4 tsp superfood

2.25 lbs sugar in a simple syrup

Lalvin 71b yeast

Topped off with water to get to about 1.2 gallons

Targeted about 1.090 OG. After 7 days in primary, I am down to 1.000, so close to 12% abv right now. Yeasts are still bubbling pretty hard. Trying to decide how far to take it in secondary, but will likely go about 6 months. May have to stabilize and back sweeten, and I have a bunch of honey I could use for that. Will update later with the success or failure of my adventure.

My wild persimmon wine started off like a light Chardonnay color and over two years turned this dark orange. It tastes wonderful - like a very fruity sweet sherry. My question is: what happened to the color??