I've never made blackberry wine before, but it kinda sounds like "petiance."
If grapes were involved, I'd say that it's an incomplete malolactic
fermentation. In that case, it might just disipate in the bottle over time,
or not. If anyone out there has experience w/ Bberry wines, I yield to their
experience... In my limited experience, once it's in the bottle, there's
not a whole lot to be done; next batch, google blackberry wines & malolactic
fermentation and, if appropriate, add a store bought malo culture during
fermentation.
It sounds like you've proceeded with appropriate chemical measures to
ensure a stable product. But, what I've done at times when I've noticed
shortcomings in my product ( like you indicate,) is to wait until someone
raises the issue, then dazzle them with my limited "expert" assesment
followed by an assurance as to HOW I'll take steps to avoid that problem in
the future... In the quest for a superior bottle, you may well be ( a lot of
us are) your harshest critic. HTH, regards, bob


"Frederick" > wrote in message
...
>A few batches of my blackberry wine have lots of tiny bubbles that
> cling to wine glass.
> I've added meta at crushing , and 2 campden per 5 gal carboy at 2nd
> and 3rd racking .
> plus wine sorbate at bottling . I did'nt notice these bubbles in while
> the wine was in the bottles
> but after un corking and poring into glasses they appear . My friends
> say the wine taste great
> but they don't hold glass up to the light to see the bubbles . --
> Help !