Winemaking...interrupted. Salvageable?

[Groves]

So I set upon making a batch of blackberry wine. I'm a rank beginner.


25.7 pounds berries
11lbs sugar

init SG = 1.1125
Added 6 cups water
init SG = 1.096 + .0025 for temp of 75 = 1.0985

put lid and airlock on primary

Monday, June 24th
SG = 1.004 + .0016 = 1.0056
Racked into 5gal carboy + 2 half gallon growlers.

Saturday, Aug 3rd
SG = .992 (temp of 60?)
Racked into 5gal carboy + 1 half-gallon growler


So.....


That was the summer of 2013.

I've simply kept the air locks full since then.


I realize fruit wines are not typically aged long.

If I wanted to finish this batch off, can I just call it bulk aging and continue?

I haven't sorbated or added anything else. What should I beware?


I know if I want to sweeten I'll need to sorbate. Just thought I'd check in to see if the red flags are flying. Thanks!

 

[Groves]

I have not stabilized it. That's what I meant to say.

 

[dralarms]

If you kept it topped off and the airlock full it shold be fine. How does it taste?

 

[Julie]

I agree with DrAlarms, taste it to see his it is and if ok, rack and kmeta it.

 

[Groves]

I have that combination of "don't know what it's supposed to taste like" and "was afraid to ruin something by opening up the carboy".

 

[sour_grapes]

It does not appear you used any potassium metabisulfite ("k-meta"). One danger is oxidation. I would be ready to hit it with k-meta (1/4 tsp for the 5-gallon carboy) as soon as you go into the carboy.