I am making a batch of blackberry wine and I am experiencing a lot of fizz. At first I thought it was trapped CO2 or something to that effect. I have stirred the batch several times over the past weeks but it's still very fizzy. It has actually foamed over the top of my 30 gal fermenter once. I used a test kit and PH strips and determined the PH was too high and added Acid Blend. It helped some but it is still very effervescent. I am at a point where I don't know where to turn. Any suggestions?
Thanks
Thanks