bluerdg
Junior
- Joined
- Nov 2, 2010
- Messages
- 22
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I've got 2 gallons of Blackberry going right now. I stopped fermentation at a little over 14% alcohol. I added the recommended amount of Potassium Sorbate, and Metabisulphite and stirred well, I also added a 1/2 cup of sugar dissolved in 12 oz of water stirred that in and then the recommended amount of Isinglass to start it clearing. I had quite a bit of sediment that had formed so before any of this was done I racked the wine into a plastic carboy - added the assortment- stirred and racked back into glass carboys that were then air-locked. After sitting overnight the isinglass was starting to do it's thing but since then carbonation has continued to accelerate. I've developed a significant amount of sediment again which leads me to think fermentation is still going on. This is my first true wine from fruit and the samples are good so I don't want to ruin it. Did I miss something?