WineYooper
Senior Member
- Joined
- Aug 28, 2009
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My blackberry is 11 months old in the carboy and I'm on the verge of bottling. Have been observing and find I have a very small amount of bubbles rising to the top. My concern is what are the chances of secondary ferment going on? I last added 1/4 tsp of KMS and 1/2 cup of sugar syrup on 3/35 at 2nd to last rack. Racked again on 4/26 due to fine sediment in carboy. Need some help with this, don't know exactly what I should do at this point. I brought it up from the basement to see if warming at room temp would help release more or if a re-ferment has started. This was de-gassed thoroughly before.