Ceri Jones wrote:
> "pp" > wrote in message
> oups.com...
> >
>
> Hi, sorry it took so long to get back to you, it's been hectic here.
>
> I measured it just now (before dropping my hydrometer and getting glass and
> lots of little balls all over the kitchen!) it was 1.010, so a way to go
> yet.
>
> My recipe is from Jack Keller's site
> http://winemaking.jackkeller.net/recipe2.asp
> Blackberry wine (4)
> So itis meant to be sweet but it's also meant to take about 5 1/2 months to
> complete (before bottling), and it doesn't look like it's going to take that
> long.
>
> When it reaches the stage of being approx right by way of SG should I leave
> it as long as the recipe suggests or go by the SG?
>
> Thanks again
> Ceri )

I would follow the recipe in this case - it looks like it's meant to
end up sweet, so perhaps this is as fars as the yeast can take it?
Fruit wines often taste better with some sugar. The recipe says nothing
about adding sorbate so that again is an indication that the yeast is
supposed to die off before all the sugar is fermented.

As for the timing - follow the recipe there too. End of fermentation
doesn't mean the wine is ready for bottling, it needs to sit and be
racked several times before it clears up.

It's generally a good idea to follow a recipe the first time you're
making it to see what the intended result is. You can modify that in
later attempts but it's hard to do modifications without any data.

Pp