I replied before but I lost it in the cyber world, I think
Thanks for all your replies! I thought you'd definitely kick me out of this forum for wanting to contaminate my homemade with storebought! I have a couple of questions. Aside from the fruit, sugar and yeast, I haven't added anything to my blackberry wine. (I used b brite to sanitize everything). Although it has cleared...I would still like a little more clarity to the wine. When I am ready to bottle it (with the store bought added in), do I need to add anything else? This is the part I find confusing. The recipe I used (by the bye, my FIRST endeavor into the world of wine making) basically was a time based recipe...no readings (I have since gotten a hydrometer). And yes, I agree, there was not enough fruit added. After comparing this recipe to the others I have found online since, the fruit could have been at least doubled.
So, after being long winded...what I want to know is should I add anything to the wine before bottling it? Do I need the 'mixed' wine to age more after I add the store bought? AND
I have started a hard cider. The wine guy in our area suggested I pitch an ale yeast into the fresh pressed cider...which I did...it has been fermenting for almost two weeks. When it stops, should I add anything to that? And do I have to let that sit and bulk age, or can I bottle it? I would like to make some 'still' and some sparkly(I have Pabst long necked beer bottles for this) and would like the product to be clear not cloudy...