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!
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!