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One of my posts got moderated (eradicated). But I see that you answered it anyway Wade. Just wanted to post my thanks again.

I just realized that I have another issue. Since the blackberry wine already below 1.000, I skipped the step where the sg reaches 1.020. At that time, I was supposed to strain/squeeze the berries back into the fermenter and let it continue until 1.000. What do I do with the berries now...

So: check for sulphur smell bung it let it finish my s.g.s are lower than recipe but acceptable The temperature was set as per instructions at 23 deg C. That is warm, about 73 deg F. Thanks all.

First post. Thank you WMT for the quick registration. I have been reading in the forum for much of this morning and I couldn't quite find what I needed. Sorry if this has been asked before. I have two kits on the go and both fermented far faster than expected. Also according to the...