1ChuckGauthier
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- Jul 28, 2010
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A bit over a week ago, I was setting up a batch of Blackberri Wine, 5 gal. I put the berries in the fermenter and added peptic enzyme and sugar to 1.085 SG. Next morning before I could add yeast etc, I had a Dr's apt and figured I would finish when I got home.........Well, I did not get back home for 4 days due to heart acting up, aphib and a very slo heart beat. Well I managed to get back out of the hosp and this post is proff I am still here. When I checked the blackberry must, it was fermenting and I made the choice to let it finish. Guess a native yeast must have kicked it off, so what do you think I should do now?