I fermented my blackberry wine for approx. 3 weeks, then racked on Oct. 19th and let the fermentation subside until there were very few tiny bubbles rising within the glass carboy. I racked today (Nov. 22nd), degassed in the new carboy, added 5 crushed campden tabs, and topped off with welches grape juice concentrate and distilled water. I have the air lock in place, placed carboy back in the dark closet with a dark towel wrapped around it for added light protection. Now what besides wait? How long should I wait until the next racking, 2 monthes? And then in the next racking should I added Potassium Sorbate? Tomorrow I plan on racking the raspberry, which I started just days apart from the Blackberry. Thank you in advance.
zack
zack