I strained my blackberry wine today since I pressed my grapes. I did the blackberry first maybe 2 weeks before grapes so it's just been sitting there in the bucket, air locked.
I opened it to find the top all moldy. But SG was 1.010 so it fermented at least most of the way. I scraped mold off then added it to a new bucket with sulfite. Anything I can do to salvage this or just scrap it?
I opened it to find the top all moldy. But SG was 1.010 so it fermented at least most of the way. I scraped mold off then added it to a new bucket with sulfite. Anything I can do to salvage this or just scrap it?