Ask Wine Wizard
Do you know why my blackberry wine’s color precipitates out?
Dan Derrick — Irmo, S.C. asks,
Dear Wine Wizard,
I have been making wine for 30-plus years and have had reasonable success with most recipes. One exception is blackberry wine. The wine is quite good, but six months to a year after bottling, the color precipitates out. The flavor is still okay, but the sediment is easily stirred up. I have always thought it was probably something to do with pH. However, I religiously use an acid test kit. I have even changed acid test kits, but the problem still exists. I have tried using bottle caps instead of corks, trying to rule out oxidation. Recently, I have begun to purge the carboy into which I am racking the wine with carbon dioxide gas to eliminate oxidation. Any suggestions?