Originally Posted by Mat1993
Happy accident for sure. Okay well the recipe I followed says to ferment blackberries in the primary for 4 days with out any sugar at 70-75 degrees. Then after the 4 days, strain onto 3 lbs of sugar and nutrient and place into secondary with an air lock. (I assume this is what keeps the finished product a bit sweet).
Should I follow the recipe saying 70-75 during primary or should I keep it in the 60degree range throughout entire fermentation process?
Ok, 4 days could be enough, though I would go a week. Mix the fruit back into the liquid at least twice a day (called Punching the Cap) so that it stays moist, you get full flavor extraction and does not begin to collect mold.
I agree, you should go with a low fermentation temp. Low 60's if you can get down there.
The extra sugar will not leave sweetness fyi, it will ferment out for more alcohol. You WILL have a bit of sweetness from the nonfermentable sugars (polysaccharides) that the yeast cannot convert, but this will be a very small ammout.