I just made a blackberry cyser.
3 Gallons pasteurized apple juice (Kirkland)
3 lbs wildflower honey
1.5 lbs frozen blackberries added in the primary
Safale S-04 yeast
2 weeks in the primary and it is barely bubbling, maybe once every couple minutes. Gravity says 1.030 but I thought it would go farther than that. Could it be bumping up against the alcohol tolerance of S04, which is I believe around 10%?
How much sugar do frozen berries add to the fermentable equation? I didn't take that into account and may have overdone it?