This is my first attempt at winemaking. I am making a blackberry wine with blackberries I picked and froze last summer. I don't know what my beginning SG was since I broke my hydrometer when I first tried to use it. It has been 5 weeks and I'm following a recipe. 2 weeks ago I removed the the sediment and the SG was 1.050. The flavor was great without being too strong.
It seems to drop .01 every 3-4 days. Today it is 1.020. I tasted a bit of it and the flavor is good but the alcohol is very strong. Almost too strong. Is there anything I can do to tame the alcohol at this point or do I let it run its course until fermentation is done? If it is too strong at the end is there anything I can add to sweeten it? I used K1V-1116 yeast.
It seems to drop .01 every 3-4 days. Today it is 1.020. I tasted a bit of it and the flavor is good but the alcohol is very strong. Almost too strong. Is there anything I can do to tame the alcohol at this point or do I let it run its course until fermentation is done? If it is too strong at the end is there anything I can add to sweeten it? I used K1V-1116 yeast.
