InfinityOnHigh
Junior
It's blackberry/wineberry season in PA, and I've decided to try my hands at making a wild berry wine. I'm not a complete novice, but I'm still rather new to winemaking. I've attached the recipe I made, in case that matters.
I decided to make 1 gallon, which would require about 3.5 quarts of berries. I miscalculated how many berries I would be able to forage, and instead ended up with only 1 quart. Since blackberries don't last very long after picking, I decided to go ahead with making the wine. Now, 2 days later into primary fermentation, I'm starting to see more blackberries ripen. I want to pick more berries and add them to the batch to make up the missing berries. Does anyone have any advice for this situation? Should there be things I look out for, should I increase the period of fermentation, etc?
Any other info necessary I'll happily give.
I decided to make 1 gallon, which would require about 3.5 quarts of berries. I miscalculated how many berries I would be able to forage, and instead ended up with only 1 quart. Since blackberries don't last very long after picking, I decided to go ahead with making the wine. Now, 2 days later into primary fermentation, I'm starting to see more blackberries ripen. I want to pick more berries and add them to the batch to make up the missing berries. Does anyone have any advice for this situation? Should there be things I look out for, should I increase the period of fermentation, etc?
Any other info necessary I'll happily give.