Originally Posted by Countryboy73
I saw a recipe a while back for blackberry wine. In the directions he said to split the sugar into 1/3's and put 1/3 in to start then after it stopped bubbling until all sugar was used. Is there any difference from that an putting all in at 1 time.
Yes, I think it has to do with the yeast and the yeast health. I don't do it that way, though. I have a great blackberry wine recipe posted that is probably my favorite wine and I think you'd find it easy to follow.