Blackberry wine help?
im making some blackberry wine following a recipe i found online. he called it mighty fine blackberry wine if you want to google it. anyway, he says to mix in a bucket for a week, put in a bottle for ten days, then bottle again until fermentation stops, which id know because it stopped bubbling. thing is i used a balloon instead of an airlock so i cant see it bubbling. how long should this semi-final stage last before i bottle and store the wine? and yes i left out the yeast and sugar parts, i figure if you know enough to help you know what i mean. thanks in advance.
At first it bubbles like crazy and after a while it slows down, right? I’d think that after two or three months it would be safe to bottle.
Sounds delicious, may I have some please?
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